Recipe - Deluxe Hamburger

18 Three fourths pound BEEF PATTIES FZ
5 9/16 pound TOMATOES FRESH
3 One fourth pound LETTUCE FRESH
3 pound ONIONS DRY
100 BUN HAMBGR 13OZ #102
1 cup CATSUP TOMATO#10
3 1/8 pound PICKLE CUCUMBER SWEET
1 cup MUSTARD PREP. 1 LB JAR

YIELD: 100 PORTIONS EACH PORTION: 1 HAMBUGER
* TEMPERATURE: 350 F. GRIDDLE
1. GRILL PATTIES 4 MINUTES OR UNTIL BROWNED; TURN; GRILL ON OTHER SIDE
4 MINUTES.

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. DG6(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 ( 6 One fourth CUPS) CATSUP, 1 LB 3 OZ (2 1/8 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, http://www.erols.com/hosey.