Above Ground Pool Party Recipe

Prep patties

In a large bowl combine 3 lbs ground beef, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp onion powder. Gently mix just until combined—do not overwork. Divide into 12 equal portions (about 4 oz each) and form into patties about 3/4-inch thick, making a shallow dimple in the center of each to prevent bulging.

Preheat grill to medium-high (about 400°F / 200°C). Brush grates with 2 tbs vegetable oil to prevent sticking.

Grill

Place patties on the hot grill. Cook 3–4 minutes per side for medium (internal temp 160°F / 71°C), flipping once. During the last minute of cooking, place cheddar slice on each patty and close lid to melt. Toast burger buns cut-side down on grill for 30–45 seconds until lightly browned.

Assemble burgers with lettuce, sliced tomato, red onion, pickles and desired condiments (ketchup, mustard). Keep assembled burgers loosely covered if not serving immediately.

Simmer first (optional, juicier brats)

In a large skillet or shallow pan, melt 2 tbs butter over medium heat. Add 2 sliced yellow onions and cook until soft, about 5 minutes. Add 24 oz beer or apple cider and bring to a simmer. Add 12 bratwursts and simmer gently, partially covered, for 8–10 minutes (do not boil).

Finish on grill

Transfer brats to a hot grill set to medium-high. Grill brats 3–4 minutes per side until nicely browned and internal temperature reaches 160°F (71°C). Place brats in buns and top with the cooked onions and brown mustard.

Cook potatoes

Wash 4 lbs potatoes and quarter if large. Place in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes. Drain and let cool slightly.

Hard-boil eggs

Place 6 large eggs in a small pot, cover with cold water, bring to a boil, then remove from heat and cover. Let sit 10 minutes, then transfer eggs to an ice bath. Peel and chop coarsely.

Make dressing & combine

In a large bowl whisk together 1.5 cups mayonnaise, 2 tsp Dijon mustard, 2 tbs apple cider vinegar, 1 tsp celery seed, 2 tsp salt and 1 tsp black pepper. Add cooled potatoes (cut into bite-size pieces), chopped eggs, 1 cup diced celery, 0.5 cup sweet pickle relish and 0.75 cup sliced green onions. Gently fold until evenly coated. Taste and adjust salt, pepper or vinegar. Chill for at least 1 hour before serving to let flavors meld.

Corn on the cob

Bring a large pot of salted water to a boil. Husk 6 ears corn and add to boiling water. Cook 4–6 minutes until tender. Drain and brush each ear with 1 tbs butter and sprinkle with 1 tsp salt (divide as desired). Keep warm wrapped in foil.

Chips

Pour bag of mixed chips into a serving bowl just before guests arrive so they stay crisp.

Arrange ketchup, mustard, extra pickles and any other condiments in bowls or squeeze bottles for easy access. Keep ice in a cooler to chill drinks. Have paper plates and napkins available at the serving station.

Timing: Start potato salad a few hours ahead. Begin simmering brats about 30–40 minutes before you want to serve so they can finish on the grill. Start burgers when guests are ready to eat so they are hot and fresh.