Recipes

Meat Cheeseburgers (Beef or Lamb)

Recipe No. 274 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
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 274 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.

Directions

  1. Reduce meat to 45 pounds carcass or 31 pounds ground meat in recipe for baked meatburgers. Form into 200 flat patties, 2½ ounces each or 5 to the pounds. Split and toast 200 buns; cover lower half of each with a slice of cheese, using 10 pounds American cheddar cheese. Place under broiler or in moderate oven (350° F.) until cheese is melted. Broil meat patties on griddle. Place on top of cheese on bun; spread with pickle relish. Cover with top half of bun. Serve at once.

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 274, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.