Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 18¾ pounds | BEEF PATTIES FZ |
| 5 9/16 pounds | TOMATOES FRESH |
| 3¼ pounds | LETTUCE FRESH |
| 3 pounds | ONIONS DRY |
| 100 \N | BUN HAMBGR 13OZ #102 |
| 1 cup | CATSUP TOMATO#10 |
| 3⅛ pounds | PICKLE CUCUMBER SWEET |
| 1 cup | MUSTARD PREP. 1 LB JAR |
| \N 4 | MINUTES. |
YIELD: 100 PORTIONS EACH PORTION: 1 HAMBUGER * TEMPERATURE: 350 F. GRIDDLE 1. GRILL PATTIES 4 MINUTES OR UNTIL BROWNED; TURN; GRILL ON OTHER SIDE 2. SPREAD 1 TSP MUSTARD ON BOTTOM BUN AND 1 TBSP CATSUP ON TOP BUN. ADD 2 SLICES ONION, 1 LETTUCE LEAF, 1 SLICE TOMATO, AND 2 SLICES PICKLE ON BOTTOM BUN. PLACE GRILLED HAMBUGER ON BOTTOM BUN; COVER WITH TOP BUN.
3. SERVE HOT ON BUNS.
NOTE: 1. IN STEP 1, CHARBOILER MAY BE USED.FOLLOW MANUFACTURER'S DIRECTIONS
FOR PREPARATION.
2. IN STEP 3, USE 1 RECIPE SANDWICH BUNS (RECIPE NO. D-G-6-(1)-3).
3. IN STEP 3, BUNS MAY BE TOASTED.
4. IN STEP 2, USE 3 LB FRESH LETTUCE (3 LB 4OZ A.P.), 5 LB 9 OZ SLICED FRESH TOMATOES (5 LB 10 OZ A.P.), 3 LB SLICED DRY ONIONS ( 3LB 5 OZ A.P.), 3 LB 2 OZ DILLPICKLES, DRAINED, SLICED CROSSWISE ( 4LB 13 OZ A.P.), 3 LB 12 OZ ( 6¼ CUPS) CATSUP, 1 LB 3 OZ (2 ⅛ CUPS) MUSTARD, PREPARED, AND 100 SANDWICH BUNS.
Recipe Number: N04608
SERVING SIZE: 1 DELUXE H
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .