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Suggest a better descriptionPAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. COOK BEEF IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT. 2. ADD SOUP AND GRAVY BASE, PEPPER, OREGANO, GARLIC, AND CATSUP. MIX WELL; BRING TO A SIMMER SET ASIDE FOR USE IN STEP 4. 3. SPLIT ROLLS IN HALF. 4. SPREAD 1/3 CUP (1-NO. 12 SCOOP) BEEF MIXTURE ON BOTTOM HALF OF EACH ROLL. PLACE 4 ONION RINGS, 8 PIECES SWEET PEPPER, 4 SLICES TOMATO, AND 2 1/2 SLICES CHEESE ON TOP OF BEEF MIXTURE. 5. SPRINKLE LIGHTLY WITH OREGANO. 6. TOP WITH OTHER HALF OF ROLL. 7. WRAP EACH SANDWICH IN FOIL; BAKE 20 MINUTES. SERVE HOT. NOTE: 1. IN STEP 4: 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB THINLY SLICED ONION RINGS; 3 LB 11 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 3 LB PEPPER RINGS; 20 LB 4 OZ FRESH TOMATOES A.P. WILL YIELD 20 LB THINLY SLICED TOMATOES. NOTE: 2. IN STEP 4, THINLY SLICED SWISS, CHEDDAR OR AMERICAN CHEESE MAY BE USED. NOTE: 3. IN STEP 4, 16 LB (3 GAL) MOZZARELLA CHEESE, SHREDDED OR PIZZA BLEND CHEESE MAY BE USED. Recipe Number: N03900 SERVING SIZE: 1 SANDWICH From the
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Serving Size: 1 Serving (300g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 383 | ||
Calories from Fat: 226 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.1g | 34 % | |
Saturated Fat 12.5g | 63 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 94.2mg | 29 % | |
Sodium 500.3mg | 17 % | |
Potassium 361.4mg | 10 % | |
Total Carbohydrate 8.5g | 3 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 7.1g | ||
Protein 30g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 383
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