Source: U.S. Department of Defence
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Double Decker CHeeseburger (Beef Patties)
Source: U.S. Department of Defence | |
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 SANDWICHES No.N 012 03
DOUBLE DECKER CHEESEBURGER (BEEF PATTIES)
Yield 100
Portion 1 Burger
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
683 cal
24 g
47 g
43 g
153 mg
863 mg
424 mg
Ingredient
Weight
Measure
Issue
CHEESE,AMERICAN,SLICED
12-1/2 lbs
200 sl
BEEF PATTY,10% FAT,RAW,3 OZ
28-1/8 lbs
200 each
LETTUCE,ICEBERG,FRESH,SHREDDED
2 lbs
1 gal
2-1/8 lbs
12-2/3 oz
2-1/4 cup
14-1/8 oz
ONIONS,FRESH,CHOPPED
PICKLES,DILL,SLICES
3-1/8 lbs
2 qts 1-1/8 cup
BUN,HAMBURGER
9-1/2 lbs
100 each
Method
1 Grill patties 4 minutes or until browned on 350 F. griddle. Turn; grill on other side for 4 minutes. CCP: Internal temperature must
reach 155 F. or higher for 15 seconds. Place 1 slice of cheese on each patty. Continue to grill until cheese melts.
2 Place 1 tablespoon shredded lettuce and 1 slice pickle on bottom and middle bun slices. Place a cheeseburger on top of bottom and
middle slices of bun; place 1/2 teaspoon finely chopped onion on top of cheeseburger. Assemble layers; cover with top of bun.
CCP: Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 1 Burger |
| Calories: | 683 cal |
| Carbohydrates: | 24 g |
| Protein: | 47 g |
| Fat: | 43 g |
| Cholesterol: | 153 mg |
| Sodium: | 863 mg |
| Calcium: | 424 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CHEESE,AMERICAN,SLICED | 12-1/2 lbs | 200 sl | |
| BEEF PATTY,10% FAT,RAW,3 OZ | 28-1/8 lbs | 200 each | |
| LETTUCE,ICEBERG,FRESH,SHREDDED | 2 lbs | 1 gal | 2-1/8 lbs |
| ONIONS,FRESH,CHOPPED | 12-2/3 oz | 2-1/4 cup | 14-1/8 oz |
| PICKLES,DILL,SLICES | 3-1/8 lbs | 2 qts 1-1/8 cup | |
| BUN,HAMBURGER | 9-1/2 lbs | 100 each |
| Method: | |
|
1 Grill patties 4 minutes or until browned on 350 F. griddle. Turn; grill on other side for 4 minutes. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Place 1 slice of cheese on each patty. Continue to grill until cheese melts. 2 Place 1 tablespoon shredded lettuce and 1 slice pickle on bottom and middle bun slices. Place a cheeseburger on top of bottom and middle slices of bun; place 1/2 teaspoon finely chopped onion on top of cheeseburger. Assemble layers; cover with top of bun. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence