Large Mini Burger Platter Recipe

Name: The Cowfish Sushi Burger Bars Large Mini Burger Platter Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 40 servings
Cuisine: American
Ingredients: 4 lbs ground beef (80/20); 2 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tbs Worcestershire sauce; 2 tbs vegetable oil (for griddle or pan); 40 each mini slider buns (split); 40 each American cheese slices; 4 tbs unsalted butter, softened (for toasting); 2 cups red onion, thinly sliced; 40 each dill pickle slices (optional); 2 cups leaf lettuce, small pieces (optional); 1 cup ketchup; 1 cup mustard; 1 cup mayonnaise

Inspired by The Cowfish Sushi Burger Bar

Time1h 15m

Serves40

Includes 40 mini burgers with red onions and American cheese.

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Ingredients

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Mini Burger Patties

4 lbs ground beef (80/20)

2 tsp kosher salt

1 tsp Black pepper, freshly ground

1 tbs Original Worcestershire Sauce

2 tbs vegetable oil (for griddle or pan)

Buns & Cheese

40 each mini slider buns (split)

40 each American cheese slices

4 tbs unsalted butter, softened (for toasting)

Toppings

2 cups Red onion, thinly sliced

40 each dill pickle slices (optional)

2 cups leaf lettuce, small pieces (optional)

Condiments

1 cup Ketchup

1 cup Mustard

1 cup Mayonnaise

Method

Prep

Prepare onions

Thinly slice the red onions and separate into rings. Place the sliced onions in a bowl, cover, and refrigerate until assembly (keeps them crisp).

Portion beef

Divide the 4 lbs of ground beef into 40 equal portions (about 1.6 ounces / 45 g each). Form each portion into a compact round patty about 2 1/2 inches in diameter and roughly 1/4 inch thick, making a slight thumb indent in the center to prevent doming during cooking. Do not overwork the meat.

Prep buns

Split the 40 mini slider buns if not pre-split. Lightly butter the cut sides with the softened butter and set on a tray ready to toast.

Cooking Patties

Season patties

Lightly brush or spray both sides of each patty with a little vegetable oil. Season both sides of each patty with salt and pepper, and very lightly brush one side with Worcestershire sauce (or mix Worcestershire into the beef before forming if preferred).

Cook on griddle or skillet

Preheat a large griddle or heavy skillet over medium-high heat until hot (about 375°F/190°C surface temp). Add vegetable oil to the surface and wipe to coat. Cook patties in batches to avoid crowding: place patties on the hot surface and cook 1.5–2 minutes on the first side without pressing. Flip and cook another 1.5 minutes for medium; adjust time +/- 30 seconds for desired doneness. Internal temperature for medium should be about 160°F (71°C) per food-safety guidelines for ground beef.

Add cheese

After flipping and with roughly 30–45 seconds remaining on the second side, place one American cheese slice on each patty so it melts while finishing. Remove cooked patties to a warm tray and tent loosely with foil to keep warm. Repeat until all patties are cooked (about 6–8 minutes per batch depending on griddle size).

Toast Buns & Assemble

Toast buns

Lightly toast the buttered cut sides of the mini buns on the griddle or in a large skillet over medium heat until golden brown and fragrant, about 30–60 seconds. Toast in batches as needed and keep warm.

Assemble burgers

Place the bottom halves of the toasted buns on a large platter. Top each bottom bun with one cheese-topped patty. Add a slice or two of red onion rings (about 1–2 rings per burger depending on ring size) on top of each patty. Add a pickle slice and small piece of lettuce if using. Spread a small amount of ketchup, mustard, or mayonnaise on the top bun (or serve condiments on the side for guests to add). Cap each burger with the top bun. Arrange 40 mini burgers on the platter tightly so they stay warm and presentable.

Garnish & serving

Garnish the platter with extra sliced red onion and pickle slices around the edges, and provide small bowls of ketchup, mustard, and mayonnaise for serving. Serve immediately for best texture; if holding for up to 30 minutes, loosely cover with foil but avoid stacking to prevent sogginess.