Recipe - Double Decker Cheeseburge

37 One half pound BEEF PATTIES FZ
10 1/3 pound CHEESE AMER/SLICE
1 ounce PIMENTOS 7 OZ
4 pound LETTUCE FRESH
1 ounce ONIONS DRY
1 ounce ONIONS DRY
100 BUN HAMBGR 13OZ #102
1 teaspoon PEPPER BLACK 1 LB CN
2 pound RELISH PICKLE SWEET
4 pound SALAD DRESSING #2 1/2
3 1/8 pound PICKLE CUCUMBER SWEET
1 teaspoon PAPRIKA GROUND

TEMPERATURE: 350 F. GRIDDLE
:

1. PREPARE 2 RECIPES VARIATION 2.

2. GRILL 3 One half MINUTES OR UNTIL BROWNED; TURN; GRILL ON OTHER SIDE 3 1/2
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 DOUBLECUT 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 One half 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 1/4
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, http://www.erols.com/hosey.