Cheesy Party Burgers | Easy Burgers Recipe For a Party (2024)

FAQs

How do you prepare burgers for a crowd? ›

You want balls of hamburger (70/30% fat ratio) about 1/6th to a quarter lb each, cold from the fridge and unseasoned. The grill surface should be hot enough to sizzle a droplet of water. Have your salt and cheese near at hand because this is gonna go quick. Drop them, smash them, then sprinkle with salt.

In general, it's safe to assume that each guest will want one burger and one hot dog, and then add twenty percent for anyone who may want multiples. So if you are hosting 100 people, that's 120 hot dogs and 120 burgers. If you're purchasing pre-made hamburger patties, purchase 120.

If you're looking for a classic burger cheese, American cheese is the way to go. With it's mild, creamy and salty flavor, it's a classic for a reason. Plus, it melts really well, making it ideal for burgers. If you want a good ol' classic that isn't overbearing, American Cheese is the option for you.

Yes. Typically food service will under-cook them in the morning and place them in 160 F water bath with or without unsalted beefs stock for reheating/serving at lunch. 24 hours is pushing the time limit of that, but it should still work if you stick it in the fridge before heating to 160F.

Shape meat into 1/4 lb or 1/3 lb hamburger patties and place on a parchment lined cookie sheet. Sprinkle both sides of burger with a little bit of leftover spice mixture. Use immediately or freeze. If freezing, after frozen solid stack into a gallon sized freezer safe bag with pieces of parchment in between each layer.

This means in a lbs. (pound) of meat, you can make four burgers. I prefer to get four, but keep in mind I love a honking big burger.

Burgers. Our Test Kitchen uses a range of 1 to 1½ pounds of ground beef to make 4 burgers. That's 4 to 6 ounces per burger. Check out our best tips for grilled burgers and use these guidelines to know how much ground beef per burger to buy.

A cheeseburger is a hamburger with a slice of melted cheese on top of the meat patty, added near the end of the cooking time. Cheeseburgers can include variations in structure, ingredients and composition.

Optimally, you will want to add one or two cheese slices to every patty, then close the lid of your grill to enable the cheese to melt. Keep the lid closed for one to two minutes, and your cheese will be perfectly melted on the meat.

American cheese is the most common, because it's the cheapest. You can get cheddar, Swiss, Pepper Jack, or even blue cheese burgers at most dine-in burger restaurants. If you've never had a blue cheese burger, you're missing out. You should try one the next chance you get.

What are the best onions for burgers? ›

Hailing from Washington State by way of Italy, Walla Walla onions are renowned for their saccharine taste and are often used as a raw ingredient in dishes. Their tender flesh and light flavor make them an excellent choice for those who prefer a slight onion presence on their burger.

At the minimum, ketchup, relish, and mustard. Cheese, bacon, lettuce, tomato, grilled onions, avocado, and green chile. What is the best single condiment to put on a hamburger? I am a great fan of raw onion to add zest.

After cooking hamburgers, you can keep them warm in an oven preheated to 200 degrees Fahrenheit. When cooking burgers for a large group, it's possible to keep them warm until they're all ready.

Parchment paper makes all the difference for juicy burgers

Just take a sheet of parchment paper large enough to house the burger, and wrap it like it's a holiday gift. Then, when you're ready to serve, you can even just serve the burgers right in the paper.

You can prepare the patties ahead of time and keep them in the refrigerator, but make sure they don't spend too much time exposed to the air. Unless you cook them right away, you need to keep them tightly wrapped and refrigerated. Don't allow ground meat to sit at room temperature, growing bacteria.

Form your patties in advance and let them rest in the fridge overnight. "If you get this done the day before, set them in the fridge so they stay nice and firm — that way they don't fall apart on the grill," says celebrity chef Gordon Ramsay (via ABC).