Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 37½ pounds | BEEF PATTIES FZ |
| 10⅓ pounds | CHEESE AMER/SLICE |
| 1 ounce | PIMENTOS 7 OZ |
| 4 pounds | LETTUCE FRESH |
| 1 ounce | ONIONS DRY |
| 1 ounce | ONIONS DRY |
| 100 | BUN HAMBGR 13OZ #102 |
| 1 teaspoon | PEPPER BLACK 1 LB CN |
| 2 pounds | RELISH PICKLE SWEET |
| 4 pounds | SALAD DRESSING #2 1/2 |
| 3⅛ pounds | PICKLE CUCUMBER SWEET |
| 1 teaspoon | PAPRIKA GROUND |
TEMPERATURE: 350 F. GRIDDLE
:
1. PREPARE 2 RECIPES VARIATION 2.
2. GRILL 3½ MINUTES OR UNTIL BROWNED; TURN; GRILL ON OTHER SIDE 3 ½ MINUTES. AFTER PATTIES ARE TURNED, PLACE 1 SLICE CHEESE ON EACH PATTIE.
CONTINUE TO GRILL UNTIL CHEESE MELTS.
3. PREPARE 1 RECIPE OF TARTAR SAUCE (RECIPE NO. O01300).
NOTE:1.IN STEP 2, USE 100 DOUBLE-CUT SANDWICH BUNS; SPREAD BOTTOM AND MIDDLE
SLICES OF EACH BUN WITH 1 TBSP TARTAR SAUCE, 1 TBSP LETTUCE AND 2 SLICES PICKLE.PLACE A CHEESEBURGER ON TOP OF BOTH BOTTOM AND MIDDLE SLICES OF BUN; PLACE ½ TSP FINELY CHOPPED ONIONS ON TOP OF CHEESEBURGER. ASSEMBLE LAYERS;
COVER WITH TOP OF BUN.
NOTE: 1. IN STEP 1, CHARBROILER MAY BE USED. FOLLOW MANUFACTURER'S DIRECTIONS FOR PREPARATION.
NOTE: 2. IN STEP 2, USE 1 RECIPE FOR SANDWICH BUNS (RECIPE NO. DG0601 REFER
TO FIGURE 3).
3. IN STEP 2, BUNS MAY BE TOASTED.
4. USE 4 LB (1 GAL) FINELY SHREDDED LETTUCE (4 LB 5 OZ A.P),3 LB 2 OZ DILL PICKLES, DRAINED, SLICED CROSSWISE (4 LB 13 OZ A.P.), 12 OZ ( 2 ¼ CUPS
FINELY CHOPPED ONIONS ( 13 OZ A.P.).
Recipe Number: N02904
SERVING SIZE: 1 DOUBLE D
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .