Try this Hamburger Parmesan recipe, or contribute your own.

Still searching for what to cook ?

Name: Hamburger Parmesan
Prep time: 30 min
Total time: 1 h
Yield: 100
Cuisine: American
Ingredients: 1 1/4 qt WATER; COLD; 6 1/4 lb CHEESE MOZZARELLA; 7 1/2 c WATER; BOILING; 6 EGGS SHELL; 3/4 ts BASIL SWEET GROUND; 3 oz CHEESE GRATED 1LB; 1/4 c Salt; 6 tb MILK; DRY NON-FAT L HEAT; 18 3/4 lb BEEF PATTIES FZ; 1 1/4 lb SOUP TOMATO VEG #2 1/2; 1 1/2 ts PEPPER BLACK 1 LB CN; 2 lb BREAD SNDWICH 22OZ #51; 3/4 ts OREGANO GROUND; 1/2 ts THYME GROUND; 1 3/4 c WATER; WARM; 1 1/8 lb All Purpose Flour; 1 ts GARLIC DEHY GRA

Find the most delicious recipes here

INGREDIENTS

1 1/4 qt WATER; COLD
6 1/4 lb CHEESE MOZZARELLA
7 1/2 c WATER; BOILING
6 EGGS SHELL
3/4 ts BASIL SWEET GROUND
3 oz CHEESE GRATED 1LB
1/4 c Salt
6 tb MILK; DRY NON-FAT L HEAT
18 3/4 lb BEEF PATTIES FZ
1 1/4 lb SOUP TOMATO VEG #2 1/2
1 1/2 ts PEPPER BLACK 1 LB CN
2 lb BREAD SNDWICH 22OZ #51
3/4 ts OREGANO GROUND
1/2 ts THYME GROUND
1 3/4 c WATER; WARM
1 1/8 lb All Purpose Flour
1 ts GARLIC DEHY GRA

Servings

INSTRUCTIONS

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. DEEP FAT 350 F. OVEN : 1. DREDGE PATTIES IN MIXTURE OF FLOUR, GARLIC, SALT, AND PEPPER; SHAKE OFF EXCESS. SET ASIDE FOR USE IN STEP 3. 2. RECONSTITUTE MILK; ADD EGGS 3. DIP PATTIES IN MILK AND EGG MIXTURE. DRAIN WELL. 4. COMBINE CRUMBS AND CHEESE. DREDGE PATTIES IN CRUMB-CHEESE MIXTURE; SHAKE OFF EXCESS. 5. FRY 2 MINUTES OR UNTIL EVENLY BROWNED. SET ASIDE FOR USE IN STEP 7. 6. COMBINE SAUCE MIX, OREGANO, THYME AND BASIL WITH COLD WATER. MIX UNTIL SMOOTH. ADD TO BOILING WATER, STIRRING CONSTANTLY. COOK AT MEDIUM HEAT UNTIL SAUCE COMES TO A BOIL. SIMMER 1 MINUTE OR UNTIL THICKENED. STIR AS NECESSARY. 7. PLACE 20 PATTIES IN EACH PAN. TOP EACH PATTIE WITH 1 SLICE CHEESE. 8. POUR AN EQUAL QUANTITY OF SAUCE EVENLY OVER PATTIES IN EACH PAN. 9. BAKE 5-8 MINUTES OR UNTIL CHEESE IS MELTED. NOTE: 1. IN STEP 6, OMIT ALL INGREDIENTS. PREPARE 1 RECIPE PIZZA SAUCE (RECIPE NO. O-12). 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. Recipe Number: L06000 SERVING SIZE: 1 PATTIE ( From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

Alert editor

Hamburger Parmesan

1 1/4 qt WATER; COLD 
6 1/4 lb CHEESE MOZZARELLA 
7 1/2 c WATER; BOILING 
6  EGGS SHELL 
3/4 ts BASIL SWEET GROUND 
3 oz CHEESE GRATED 1LB 
1/4 c Salt 
6 tb MILK; DRY NON-FAT L HEAT 
18 3/4 lb BEEF PATTIES FZ 
1 1/4 lb SOUP TOMATO VEG #2 1/2 
1 1/2 ts PEPPER BLACK 1 LB CN 
2 lb BREAD SNDWICH 22OZ #51 
3/4 ts OREGANO GROUND 
1/2 ts THYME GROUND 
1 3/4 c WATER; WARM 
1 1/8 lb All Purpose Flour 
1 ts GARLIC DEHY GRA

PAN:  18 BY 26-INCH SHEET PAN              TEMPERATURE:  350 F. DEEP FAT  350 F. OVEN  :    1.  DREDGE PATTIES IN MIXTURE OF FLOUR, GARLIC, SALT, AND PEPPER; SHAKE OFF  EXCESS.  SET ASIDE FOR USE IN STEP 3.    2.  RECONSTITUTE MILK; ADD EGGS    3.  DIP PATTIES IN MILK AND EGG MIXTURE.  DRAIN WELL.    4.  COMBINE CRUMBS AND CHEESE.  DREDGE PATTIES IN CRUMB-CHEESE MIXTURE;  SHAKE  OFF EXCESS.    5.  FRY 2 MINUTES OR UNTIL EVENLY BROWNED.  SET ASIDE FOR USE IN STEP 7.    6.  COMBINE SAUCE MIX, OREGANO, THYME AND BASIL WITH COLD WATER.  MIX UNTIL  SMOOTH.  ADD TO BOILING WATER, STIRRING CONSTANTLY.  COOK AT MEDIUM HEAT  UNTIL SAUCE COMES TO A BOIL.  SIMMER 1 MINUTE OR UNTIL THICKENED.  STIR AS  NECESSARY.    7.  PLACE 20 PATTIES IN EACH PAN.  TOP EACH PATTIE WITH 1 SLICE CHEESE.    8.  POUR AN EQUAL QUANTITY OF SAUCE EVENLY OVER PATTIES IN EACH PAN.    9.  BAKE 5-8 MINUTES OR UNTIL CHEESE IS MELTED.    NOTE:  1.  IN STEP 6, OMIT ALL INGREDIENTS.  PREPARE 1 RECIPE PIZZA SAUCE  (RECIPE NO. O-12).    2.  OTHER SIZES AND TYPES OF PANS MAY BE USED.  SEE RECIPE NO. A-25.    Recipe Number: L06000    SERVING SIZE: 1 PATTIE (    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (152g)
Recipe Makes: 100 Servings

Calories: 98
Calories from Fat: 43 (44%)

Amt Per Serving		% DV

	Total Fat 4.8g	6 %
	Saturated Fat 2.9g	15 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.2g
Cholesterol 29.2mg		9 %
Sodium 180.4mg		6 %
Potassium 50.3mg		1 %
Total Carbohydrate 5.6g		2 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 5.3g
Protein 7.9g		11 %
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.

About Our Nutrition Facts

Calories per serving: 98

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe