12 Pack Griddle Burgers Recipe

Form Patties

Divide the 6 lb of ground beef into 12 equal portions (~8 oz / 225 g each). Gently shape each portion into a 3/4- to 1-inch-thick patty about the diameter of your buns, making a slight indentation in the center of each patty with your thumb (this helps prevent doming while cooking). Do not overwork the meat.

Season Patties

Place patties on a tray and evenly sprinkle both sides with the 3 tsp kosher salt and 2 tsp freshly ground black pepper. Lightly brush or mist one side of each patty with half of the Worcestershire sauce, flip and brush the other side with the remaining Worcestershire sauce.

Preheat Griddle

Heat a griddle or large heavy skillet over medium-high heat until hot (about 375–400°F / a few minutes). Lightly oil the griddle with the 2 tbs canola oil, spreading it so there is a thin coating.

Cook Patties

Place patties on the hot griddle, indentation-side up. Cook undisturbed for 3–4 minutes until a brown crust forms. Flip and cook 2–3 minutes for medium (adjust time 1–2 minutes longer for medium-well). During the final 60–90 seconds of cooking, place a slice of cheddar on each patty and cover briefly with a lid, dome, or large sheet pan to melt the cheese.

Prepare Buns

While patties cook, split buns and lightly butter the cut sides with the softened butter. Place cut-side down on the griddle for 30–60 seconds until golden and lightly toasted. Remove and keep warm. If you prefer no butter, skip buttering and simply toast.

Prep Toppings

Arrange 12 lettuce leaves, 24 pickle slices, thinly sliced red onion (about 1 cup), and tomato slices. Season tomato slices lightly with a pinch of salt if desired.

Assemble Burgers

Spread about 1/2 tsp mayonnaise and 1/2 tsp mustard on the bottom half of each bun. Place a lettuce leaf, then the cheese-topped patty, 2 pickle slices, 2–3 tomato slices (or 1–2 depending on size), and a few onion rings. Spread ketchup (about 1/2 tbs) on the top bun and close. Adjust condiment amounts to taste.

Mix or portion the mayonnaise, mustard, and ketchup into small squeeze bottles or bowls for quick application. Use roughly 3 tbs mayonnaise, 3 tbs mustard, and 6 tbs ketchup to dress all 12 burgers (approximate amounts per burger listed above).

If desired, sprinkle a pinch of coarse sea salt over the finished burgers or the tomato slices for extra flavor. Serve burgers immediately while hot.