Ford's Burger Bowl Recipe

Mix and Form Patties

Place ground chuck in a large mixing bowl. Add Worcestershire sauce, kosher salt, black pepper and garlic powder. Gently fold the mixture with your hands or a spatula until just combined — do not overwork. Portion into 32 equal 2‑oz portions (for catering single-serving meatballs/puck size) or 16 4‑oz portions if you prefer larger burger pieces. Form each portion into a loose, flat patty about 1/2 inch thick. Chill patties on a tray covered for at least 20 minutes to help them hold shape.

Cook Patties

Preheat a large flat top griddle or heavy skillet over medium-high heat (375–400°F / 190–204°C). Lightly oil the surface. Cook patties in batches so they aren’t crowded: about 2–3 minutes per side for 2‑oz patties (3–4 minutes per side for 4‑oz), flipping once. Cook to an internal temperature of 160°F (71°C). Transfer cooked patties to a tray and tent with foil to keep warm while you finish the rest.

Prepare and combine lettuces: wash and spin dry romaine and iceberg. Shred or chop to bite-size and place in a large catering bowl or multiple bowls depending on service size. Toss together so the base is evenly mixed.

Prepare vegetables and cheeses: Halve grape tomatoes, thinly slice red onion, measure shredded cheddar, and prepare both diced and sliced pickles as listed. Distribute grape tomatoes, red onion and diced pickles evenly over the lettuce base. Reserve sliced pickles, shredded cheddar and pickled jalapeños for topping stations or final garnish.

If using brioche cubes or potato croutons: toss cubes with melted butter and a light sprinkle of kosher salt. Toast in a 375°F (190°C) oven on a sheet pan for 8–10 minutes until golden and crisp. Cool slightly before adding to bowls to preserve crispness.

Make Ford's Special Sauce

In a medium bowl combine mayonnaise, ketchup, yellow mustard, garlic powder, smoked paprika and optional hot sauce. Whisk until smooth and taste; adjust seasoning with more salt, pepper or hot sauce as desired. This yields about 4 cups. Portion 1–2 tablespoons per served bowl or offer family-style containers.

If offering ranch drizzle, transfer ranch dressing to squeeze bottles or serving containers for easy finishing.

Portion the base: for catering, portion roughly 1 cup shredded lettuce mix into each disposable bowl (adjust to bowl size and guest appetite).

Top with proteins: place two 2‑oz patties (or one 4‑oz patty) on top of each lettuce portion while patties are still warm so they slightly melt the cheese when added.

Add cheese and veggies: sprinkle 3/4 cup shredded cheddar over each bowl (adjust to preference), add 3–4 halved grape tomatoes, a tablespoon of diced pickles, and a few red onion slices.

Sauce and finish: drizzle 1–2 tablespoons of Ford's special sauce over each bowl and a light drizzle of ranch if desired. Garnish with sliced kosher dill pickles, pickled jalapeños (if using), toasted brioche cubes or potato croutons, a sprinkle of sesame seeds and chopped parsley.

Serve: keep extra sauce and ranch on the side for guests. Hold assembled bowls at room temperature for up to 1 hour for service; if holding longer, keep patties warm separately and finish assembly just before serving to preserve crunch of toasted items.