Julie Long, the manager of the Hamburger Haven, has been told that to earn a reasonable profit, she should price her hamburgers at 300% of the cost of ingredients. Ms. Long has gathered the following data on the cost of ingredients used to make a hamburger: 1. Preformed frozen hamburger patties are purchased from a distributor. Each pound includes seven patties. The distributor charges $1.54 per pound. 2. Hamburger buns are purchased for $1.33 per dozen. 3. Dill pickle slices are purchased by the gallon jar. A gallon costs $9.73 and contains roughly 2,000 pickle slices. Four slices are placed on each burger. 4. Large, ripe tomatoes currently sell for $0.71 each. One tomato yields eight slices, and one slice is placed on each burger. 5. A $0.57 head of lettuce provides enough lettuce for 40 burgers. 6. Mayonnaise is purchased in 16-ounce jars for $1.38. One-quarter ounce of mayonnaise is placed on a burger. 7. A $0.82 jar of mustard provides enough mustard for 150 burgers. 8. A $1.08 jar of ketchup is sufficient for 50 burgers. 9. A pound of cheese yields 16 slices. Cheese costs $2.85 per pound, and each cheese burger receives 1 slice. 10. Onions cost $0.14 each and yield enough chopped onions for 45 hamburgers. What is the cost of materials and suggested selling price for a burger with everything except cheese? (Round cost of material answer to 4 decimal places, e.g. 1.2351 and suggested selling price to 2 decimal places, e.g. 15.25.) Cost of materials $ 0.5050 Suggested selling price $