shel I use Hawaiian Rolls and steam them.
Here's what I do for the meat. Our Sam's Club here has awesome ground chuck. I swear it tastes just like ground ribeye.
I mix up 3.5 lbs of burger meat at a time.
Here's my recipe (and note I'm going for a White Castle style here but I wanted it hot but not too hot. We were growing habaneros and I came up with a nice little recipe for so called bar burgers):
3.5 lbs Ground Chuck
1 Onion Minced + 1/2 Onion, minced finely
3 Habaneros (carefully seeded so not to disturb capsicum veins), minced finely
4 Cloves Garlic, pressed
3 Tbsp Worcestershire
Salt and Fresh Ground Pepper to look
Crumble cold meat into large stainless bowl. Add finely diced veggies. Using the tines of a fork lightly work veggies and Worcestershire sauce into the burger meat. Once mixed, bring meat together firmly with your hands, trying not to over mix.
Pour meat blob out onto wax paper lined baking sheet and using a grill press, work meat to the edges of the pan. (Mine used to make slightly more than 1 pan so I would take out the excess and start the process in the next pan). You want the patties to be about 1/4" thick. Using the edge of the grill press score the meat so that it is a little larger than your rolls. They will be square shaped. You want them scored/cut but still kinda connected. Cover with plastic wrap and a layer of aluminum foil and freeze.
Once frozen they are ready to cook. Remove from the freezer. I break the burgers into 4-plexes and season with salt and pepper and we place on a white hot grill (cooking on ignite). It takes about 2 minutes per side. As they are done, we remove to a pan and cover with foil. Juices start to escape. Save those.
Take one whole connected package of Hawaiian rolls out of back and split them. Using homemade mayo, hit the bottom half with a light coat of mayo. Once the burgers are done, separate the 4-plexes into individual burgers and place on bun bottoms that have been separated. For the bun tops: while they are still connected, use the inside tops to mop up the juices left in the casserole dish. Then split them apart. Sprinkle burgers lightly with minced onion. Top with juiced tops of buns. Place in aluminum foil and wrap tightly. Place in an oven for about 10-15 minutes set on 250. (I also set a pan of water in the oven). Remove from oven and serve.
The result should be a moist but not soggy, little burger that has really good flavor.
We found during our tests that it was easier to grill thin and frozen in the 4-plexes. They break easily because of the scoring. We also found it was better not to put holes in them.
I'm sure if I was griddling these I would use a lower fat meat. But the flavor of this fatty meat grilled is dynamite. Seriously tastes like little ribeye burgers. Very moist. A little heat. It was very yummy. **** now you're making me want to make up a mess of these!
Works great for a bar or pool party. Cuz you can make them ahead and put them in a disposable turkey roaster. Cover with foil and just put a couple holes in the top so the steamy oven heat can warm them.
The habaneros are very fruity tasting and have a low level of heat because of how carefully we remove the seed pods and cap. veins. Very nice.