Deluxe hamburger

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 BUN HAMBGR 13OZ #102
1 cup CATSUP TOMATO#10
3⅛ pounds PICKLE CUCUMBER SWEET
1 cup MUSTARD PREP. 1 LB JAR
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, .

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