Build-Your-Own-Burger Bar
I love creating a Build Your own Burger Bar when I cook for a crowd. It’s easy on the cook (me!) and lots of fun for my company. I make up a mess of patties in advance and simply fill the grill with them. When they are done, I put them on a platter and they join the buffet of buns, topping and condiments that I have laid out. Because there are so many fun and tasty ways to top the burgers, I always count on each person having two. You can mix it up a little and grill hot dogs, sausages and brats and let people top their dogs as creatively as their burgers. This is a real crowd pleaser.
Ingredients
For every six people * 1 pound ground sirloin
1 pound ground chuck
1 tablespoon Worcestershire sauce
1 teaspoon Coleman's dry mustard
Kosher salt
Freshly ground black pepper
Suggested Toppings (see below)
Methods/steps
Grilling Method: Direct/Medium Heat
Being careful not to over-work the meat, mix the sirloin and chuck, add the Worcestershire sauce, mustard, salt and pepper just until combined.
Gently shape the meat into six burgers of equal size and thickness (about ¾ inch thick).
Grill over Direct Medium heat until the meat is no longer pink, 8 to 10 minutes, turning once halfway through grilling time. If making cheese burgers, top each burger with guests choice of cheese after you turn it.
Meanwhile butter both sides of the rolls and grill the buns over Direct Medium heat until lightly toasted.
Serve immediately buffet style and let your guests build their own burger!
Suggested Rolls:
Kaiser Hamburger Seeded Rolls Onion Rolls Rye Bread Bagels Anything else you can think of
Suggested Cheeses:
Swiss cheese Cheddar cheese Provolone cheese Blue Cheese Anything else you can think of
Suggested Toppings:
Sautéed onions Sautéed mushrooms Cooked Bacon Fire-roasted peppers Onions Lettuce,Tomato, Sprouts, Raw onion, Slices of granny smith apple, Pickle relish, Dill pickles, Bread and butter pickles, Pickled Tomatoes, Hot and sweet pickled peppers, Anything else you can think of
Suggested Condiments:
Ketchup Mayonnaise Yellow Mustard Dijon Mustard Course-grain mustard Hoisin Sauce BBQ Sauce Steak Sauce Anything else you can think of
Butcher Tip:* Planning for a crowd: If you are making this for a crowd, you will need multiply the amount of meat you need by the number guests expected. If you plan on 1/3 pound of meat per person, it makes it very easy to multiply or subtract the necessary quantities as you can see in the chart below.
Number of Guests Pounds of Meat
3 1
6 2
12 4
18 6
24 8
ALL RECIPES ©ELIZABETH KARMEL 2020