The Caterist Files ~ Burger Bar Party!!!

The first beautiful days of Summer on its Way herald in the urge to throw a Burger Bash!!!

I love a good burger! And, we've come so far in the realm of burger-liciousness!! No longer just limited to the idea of hamburger or cheeseburger, we've got so many artisanal cheeses, and our toppings go waaaayyyy beyond the lettuce tomato pickles onion of Diner Days!! We've got some great, new freshly ground meat blends! And sides!!! Yes, the Sides!!! I began my 'build that better burger' voyage in 2006 when we brought the stuffed burger idea to Corsicana at On Higher Grounds, as part of our lunch offerings. We offered maybe 4 different stuffed burgers as well as traditional and non-traditional toppings and cheeses. A well received endeavor, it paved the way!

Oh! My! Goodness! We've come a long way, Baby!! Let's walk this path together!

For our Bar, we've got to consider the entire realm of burger! Yes, the classic lettuce, tomatoes, pickles and onions...but, so much more! Jalapenos, pickled red onions, gardiniera, banana peppers, fire roasted poblanos or red bell peppers...fire roasted onions! Grilled pineapple! Heavenly...yessssssss.

And, we've gone beyond American cheese, yes, we have! I like to set out familiar and artisanal cheeses for our guests to try out. I begin my cheese search at our Corsicana Aldi's. They bring in artisanal cheeses by their own themes, and have got some absolutely wonderful cheeses to make your burger bar unique! I love the Havarti Dill, and the Sundried Tomato, especially, to bring new flavor to the table. There's always something different, as well as some really great condiments...the whole grain mustards, Dijons, olive tapenades, so many new flavors! Slices of Cheddar, Pepper Jack, Muenster, Swiss and/or others, to your liking...shingled on a platter to welcome new combo's!

For our indoor cooking purposes, we must have a good cast iron two sided griddle pan! And a really good exhaust system! It's going to get bbq smokey in here!!! This makes a delicious savory crust on the outside of the burger, as it cooks, when you use the griddle side...

These pans also have a slotted side, to give that grill effect. I like the smooth side for the burgers, though.

The constant steady heat creates such a wonderful flavor, and it mimics what you'd find in a good burger restaurant. A cast iron skillet works just as well, for a small family!

When we did these, at OHG, for practicalities' sake, we used a Foreman Grill...there was very, very little 'free' space in that kitchen!!! I'm amazed at what we were able to put out!

Now, of course, if you've got it, use it!!! Meaning the real grill, of course!!! Nothing like that fresh char-broiled flavor!

Okay! So, now...what are we cooking??? We've got to start with the basics! Meaning the meat!

Of course, you can use the classis burger 80/20% ground chuck, it's delicious in its own right! The perfect amount of fat to lean meat ratio for flavor!

Of course, the burger scientists have come up with some even more delicious blends!!! You'll need your butcher for this! I'd go to Beaton Meat Market with this request... Some of my favorite burger-meisters swear by this blend! 50% ground chuck, 25% ground sirloin and 25% ground brisket...season with kosher salt, at 1 teaspoon per pound; fresh cracked black pepper, at 1/2 teaspoon per pound. this is your minimum. We always add garlic powder, onion powder, and something else...depending on the burger's identity! And, if you ask, I'll bet they might be able to mix up your Signature Burger Blend!

Now, we like to do at least one signature burger for the occasion, generally using the burger add-in plan! Especially loved is the bacon, cheddar, jalapeno mix in. And there are more...some mild, some flaming hot! the chipotle pepper jack bacon burger is flaming fantastic! I'll give you a few signature burgers for your buffet! Dare you to choose!!! We do 1/3 to 1/2# burgers. It's a party, after all!

Rolling out the Signature Burgers!!! Fanfare, please!!

To create this beauty, the Swiss Mushroom Bacon Burger, we start with our burger blend, season with S, P, G & O (salt, pepper, garlic powder and onion powder)...mix in cooled, sautéed shallots, chopped fresh thyme and finely chopped crisp bacon. For our topping, we caramelize onions and button mushrooms. After a double layer of Swiss/ Gruyere, the topping crowns this burger king!

This is the Campfire Burger! Another signature burger, this one is packed with jalapeno, onion and crisp bacon. In cooking, it's finished with your favorite BBQ sauce, a nice layer of sautéed onions and a layer of double American or Cheddar Jack...as you like it! The bun is toasted and dressed with bbq sauce mayo mix. Extra slices of crispy bacon are are a must!

NOTE! If you're so inclined, make some fried onion rings to go on this burger, instead of the sautéed ones!!! Or, if you're really ambitious, do both!

This is the Green Chile Stuffed Burger...aka the Rellenos Stuffer. The burger holds a filling of fire roasted poblanos and Mexican blend cheese, in a Tex Mex seasoned patty, topped with sautéed sweet onion and extra sautéed jalapenos, if you're feeling brave! Set those on the buffet! Catch the unwary!

This one is the Stuffed Bacon Burger Caprese, with a mix in of crisp bacon to the burger. A luscious filling of fresh mozzarella and sundried tomato, and a crowning glory of double tomato brushcette and fresh basil ribbons...oh, my!

This one is the Green Chile Jack Burger, with fire roasted poblanos for the topping, along with Monterey jack cheese and sautéed onions.

We've got to get back to the buffet, with it's bounty of accoutrements for our burgers! Of course, we've got the traditional lettuce, tomatoes, pickles and onions. Add in pickled jalapenos, pickled red onions....fire roasted bell peppers and poblanos join the party these days! Try not to drive yourself crazy! But do remember the buns! From the classic soft burger bun, to the artisanal offerings like ciabatte, Kaiser, or seed topped...don't be afraid to depart from the usual. Do some of each, with suggestions for each specialty blend.

Oh, BTW, it's become customary to carry a non-beef option on the Burger Buffet, should you be likely to have guests that cannot eat beef. Grilled boneess, skinless chicken thighs, seasoned to your liking, fits this bill perfectly...and they fit on the bun just right, they are flavorful and stay tender!

You can season them in any way that you pick for your Signature Burger...or, go different! A Teriyaki Chicken Burger or a Korean Burger would be wonderful, here! Both are delicious and could be topped with the classic toppers on the buffet!

OK...on to the sides that are almost as important as the burgers themselves!!! For a Burger Bar Party, I like to keep the sides very simple, and able to be prepared ahead! You absolutely don't want anything that you have to pay strict attention to...like fries...sorry, we have to be practical! Unless you have a commercial size deep fryer and a heat lamp warmer set up, they are so impractical! Stick with the Lay's Original Potato Chips...or go crazy with Wavy Lays & your favorite dip! Seriously, this is all you need!

This dip is simple, yet so very special!!

Bacon SunTom Ranch Dip...To your home made Ranch Dip, add in a few oil packed sundried tomato slices, finely chopped, a few pieces of crisp bacon, crumbled and some fresh chives or scallions! Mix and let the flavors blend for several hours or overnight, in the fridge.

Of course, if you must do more substantial sides, go for the ones like Potato Salad, Macaroni Salad and Cole Slaw...all can be done a day ahead, and taste better the next day! For a warm side, Party Southern Baked Beans are the BEST!!

Sometimes, when we talk about Sides, we need to mention sidekicks! In this party plan, that would refer to the Hot Dog! Burgers & Dogs...yep, they're a team! Like mustard & ketchup!

You can go with the standard bun size dogs, big dogs or sausages, brats or kielbasa! Whatever you like! Steam your dogs, or grill them! Just keep it simple for yourself! If you've got to worry with the burgers on the grill, steam the dogs in your slow cooker! it's a wonderful, gentle way of heating and holding warm! Or, if you're doing brats, par-cook them in a heavy pot with beer and onions, then grill them to give them that charred flavor after the burgers are out of the way! Enjoy the simple hot dog buns or make a mix of artisan rolls or brat buns. Squirt bottles of ketchup and mustard are a must include!

We've got to have a sweet ending for this party!! For this event, we like to have an Ice Cream Sundae Bar...I mean, while we're in bar mode, let's keep it rolling!

These square containers are nice and heavy, available at Dollar Tree. You can just get as many as you plan on having toppings. Mini chocolate chips, M & M's, Jimmies, Nuts, Berries, and, of course, the gooey toppings, like chocolate and caramel! Throw in some Magic Shell or marshmallow fluff, if you want! Or how about that pineapple topping??? So good! Oh, napkins...lots of napkins!

With this, friends, we'll close this edition of The Caterist Files. Happy fooding!!

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