Ingredients

  • 10800 grams hamburger
  • ¾ cups worcestershire sauce
  • salt and pepper
  • 12 large onion, sliced
  • 1980 grams cheddar cheese, sliced
  • 2400 grams tomatoes, sliced
  • 1320 grams dill pickles, sliced
  • 3 head lettuce
  • 216 hamburger buns toasted, 2 1/2" diam.
  • 4 cups mustard
  • 4 cups mayonaise
  • 4 cups ketchup

Directions

1. Combine hamburger, worcheshire, salt and pepper in a bowl. Divide into 6 portions and pat out into round, smooth patties.
2. Sauté sliced onions in butter until caramelized (start to turn brown), about 30 minutes on low heat. Sauté mushrooms in butter until liquid evaporates and mushrooms start to brown, about 25 minutes on low heat. Keep warm.
3. Prepare remaining ingredients and place on a serving plate.
4. Preheat BBQ grill to hot. Then place patties on grill while turning down flames to medium that are directly under patties. Cook for 5 minutes. Turn and cook for 5 minutes more. Remove from heat onto serving platter. Cover.

Notes
Serving Ideas:Original serves 6. Rescale back to 9 servings then change info & ingr to 6. 9 servings is 2-2 1/2" mini hambergers per person.


Categories
Beef, main course
Keywords
Beef, main course
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