Recipes

Baked Meatburgers (Beef, Lamb or Veal)

Recipe No. 270 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Beef · Meat

Serves 100 servings, two meatburgers per serving, 3½ ounces each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 270 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Meat, carcass — 55 pounds
  • or — as needed
  • Meat, ground — 38 pounds
  • Onions, chopped — 5 pounds (5 No. 56 dippers)
  • Salt — 6½ ounces (¼ mess kit cup)
  • Pepper — ½ ounce (2 mess kit spoons)
  • Water — 2½ quarts (2½ No. 56 dippers)

Directions

  1. Cut meat into cubes; grind.
  2. Mix all ingredients together lightly but thoroughly.
  3. Shape into patties 1 inch thick and weighing 3 to 3½ ounces each.
  4. Arrange patties in baking pans. Bake, uncovered and without water, in moderate oven about 45 minutes or until desired degree of doneness is reached.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Meat, carcass — 4 lb 6⅓ oz or — to taste Meat, ground — 3 lb ⅔ oz Onions, chopped — 6⅓ oz Salt — ½ oz Pepper — a pinch Water — 12¾ tbsp

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 270, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.