Double decker cheeseburge

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, .

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