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Add a photoServings: 12
Ingredients
- 2 quart WATER
- 30 lb BEEF Grnd FZ
- 6 1/2 lb ONIONS DRY
- 100 x BUN HAMBGR 13OZ #102
- 2 ounce SUGAR, BROWN, 2 LB
- 12 lb CATSUP TOMATO#10
- 2 c. MUSTARD PREP. 1 LB JAR
- 2 c. VINEGAR CIDER
- 1 ounce SALT TABLE 5LB
Directions
- 1. COOK BEEF IN ITS OWN FAT Till BEEF LOSES ITS PINK COLOR, STIRING TO BREAK APART. DRAIN Or possibly SKIM OFF EXCESS FAT.
- 2. COMBINE ONIONS, CATSUP, MUSTARD, SALT, BROWN SUGAR, VINEGAR, AND WATER; Add in TO BEEF; STIR TO MIX WELL.
- 3. COVER SIMMER 45 Min. STIR OCCASIONALLY TO PREVENT BURNING.
- 4. PLACE 2/3 C. (1-NO. 6 SCOOP) Mix ON BOTTOM HALF BUN. TOP WITH SECOND HALF.
- 5. SERVE Warm IMMEDIATELY.
- NOTE:
- 1. IN STEP 2, 7 LB 4 Ounce DRY ONIONS A.P. WILL YIELD 6 LB 8 Ounce CHOPPEDONIONS.
- NOTE:
- 2. IN STEP 2, 13 Ounce (4 1/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE
- NOTE:
- 3. IN STEP 3, Mix MAY BE COOKED IN 350 F. OVEN Till THOROUGHLY HEATED.
- NOTE:
- 4. If you like, BUNS MAY BE TOASTED IN STEP 4.
- SERVING SIZE: 2/3 C. PL
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