No matter the weather, we fire up the grill over Memorial Day weekend. Many years, that entails thick sweaters and rain gear. We jump at the chance to launch our gather-’round-the-grill style of entertaining.
Since I prefer to spend time with guests, rather than labor in the kitchen, I work in advance.
A burger buffet proves flexible when guest count fluctuates. Condiments and side dishes can be prepared in advance. Ditto for snacks and desserts. The only cooking to do with guests at the ready is to reheat some bacon-heavy caramelized onions and cook the burgers.
Choose a ground meat that appeals to your audience. I opt for delicious, rich ground wagyu beef or bison for the majority of the burgers. Use ground turkey (not just turkey breast) for more flavorful turkey burgers. Vegetarian burger patties, such as Beyond Meat’s Cookout Classic, are on-hand as well; cook them from the frozen state.
To shape burgers from ground meat, employ my local butcher’s trick: Place 1/4 pound seasoned ground meat into a small, round deli container. Pat it into an even layer, then compress the patty into an even shape by placing a second deli container inside the first. Gently shake the patty out onto a parchment-lined baking sheet. The result is an even, 1/2-inch thick patty. Refrigerate the patties, covered with parchment paper, for up to a day.
A basket of assorted buns adds to the build-your-own burger appeal. Brioche buns, pretzel rolls, and sesame rolls mimic our restaurant favorites. Offer gluten-free rolls to cover all the bases. Toast the buns in advance, if desired, just be sure to keep them covered to prevent drying.
Whip up a batch of roasted garlic mayonnaise as the signature condiment of the day. I add a spoonful or two of black garlic when it’s on hand. The fermented garlic adds a funky note that pairs especially well with beef burgers. Miso or fermented Korean paste also works. Or, just add a couple more cloves of roasted garlic to the spread. Set out ketchup, a couple of flavors of mustard, as well as a platter of sliced tomatoes and lettuces for finishing up the burgers.
For side dishes, set out bowls of chilled potato salad, a room temperature pasta, broccoli salad (think color), and sliced melons or bunches of seedless grapes.
For dessert, offer do-it-yourself mixed berry shortcakes. Sweeten frozen mixed berries (thawed in a bowl) with agave syrup and put them out with a bowl of sweetened whipped cream and sliced pound cake or halved fresh biscuits.
The night before a big party, I pile soft drinks in one cooler and beers in another. Then, an hour or so before guests arrive, we dash out for bags of ice to chill down the beverages and we are good to go!
Salt and Pepper Grilled Burgers
Makes 8 burgers
