Build your Burgers Wider, not Taller. The Long Burger serves Pan Burger Patties on Sub Buns, topped with all kinds of Sauces & Toppings. Best of all, you don’t have to hand make each hamburger patty or use a digital scale to ensure each portion. Just combine the hamburger blend to mix, empty into a pan and flatten out to both compress and fill out the pan and into the freezer it goes.

This pan method yields about 4×1/4 lb burger patties and can be seared or broiled in the oven, all with the same pan they are frozen in. These make for some incredible Big Boy Burgers.

Hamburger Patties

The same Burger Mixin is used, but instead of making patties, we are going to use a sheet pan to compact the meat and slice out our patties. No weighing the meat or portioning out.

Pan Hamburger Patties

For 1 lb (ca. 454 g) of ground beef, use an 11×7 inch sheet pan. Pack the meat in and tight and as even as you can, so the thickness is consistent all the way through. Then slice in half, and each half in half again. Transfer to the freezer to freeze. Once frozen, these can go straight to the oven on broil, or pan seared.

Why Freeze Burgers before cooking

Freezing Burger Patties before cooking them not only allows for easier handling of the patties themselves while transferring and flipping during cooking. But it also allows for the hot heat to hit the surface to get a good sear, while the inside stays nice and cold for much longer. This creates a juicy hamburger that is not overcooked and with a good seared crust. Pull that meat off the heat when the juices run clear, and you got yourself a beautiful, tasty hamburger.

Seared Long Burgers

Take the tray of Patties out to thaw just slightly to make it easier to remove them from the pan, while you toast the Buttered Sub Buns. By the time the buns are done toasting, the pan should be Hot & Ready for searing. Season the Pattie with the Salt & Pepper blend and sear for about 3–5 minutes per side, or until the juices run clear.

Broiled Long Burgers

The tray of Burger Patties can also go straight from the freezer to a preheated oven to broil for about 10–15 minutes. Flip them over halfway through or when browned nicely. They’re done when the juices run clear.

Salt & Pepper

The Salt & Pepper blend is my go-to seasoning for burgers. Just combine the ingredients, mix well and use to season the Burgers and Fries if making. For a Smoked Salt & Pepper blend, add a few drops of Liquid Smoke and mix well.

Long Burger Sub Buns

There are all kinds of Sub Buns that can be used. These are buttered and then toasted in the pan over medium heat. No matter what sub bun you go for, you’re looking for 6 inch long sub buns. You can butter them with Butter or Mayonnaise.

Long Burger Toppings

Top the Long Burgers off with your favorite toppings. Browse our collection of Hamburger recipes for some other hamburger ideas.

Ketchup

Use either French’s Ketchup or Heinz Chili sauce. These for me offer the best flavor. With the Chili Sauce being something that is reminiscent of the Old Style McDonald’s Ketchup.

Mustard

Either French’s Yellow Mustard or in some cases Dijon Mustard.

Cheese Slice

With either Cheddar or Mozzarella cheese slices, you can slice in half diagonally and top the burgers. This creates that cheese overlapping look. I use 1 1/2 Cheese Slices per Burger. But you could just do 2 cheese slices per Sub Burger, sliced in half for 4 cheese overlaps.

Bacon

Use 2 strips of Bacon per Burger Sub. Place them on a baking sheet and into a cold oven at 400 F for about 13–15 minutes, or until crisp to your liking. Strain out the grease to save for other recipes. Optionally fry them in the skillet after toasting the buns and set aside.

Onions

There are quite a few options with Onions. First are dehydrated Onions, rehydrated in water just the same as McDonald’s. These are a no fuss way of adding Onions and only take about 10 minutes to rehydrate. Once ready to use, squeeze the water out and top the Burgers.

Other Onions can be White, Red or Yellow Onions minced, sliced into thin strips or slivers, or sliced into rings. Slivered Onions can also go into the skillet after the hamburgers have been seared with the heat off. The residual heat will be enough to slightly soften the slivered onions.

If you want to take the edge off of Raw Onions, soak them in water before topping the burgers.

Tomatoes

Slice Tomatoes and wash the Tomato Slices to top the Burgers.

Dill Pickles

Regular Dill Pickles slices or better yet, Pickled Cucumbers! These are just unbelievable on a Burger or just about anywhere you would use dill pickles. You’re really going to fall in love with the flavors these can offer on a burger. Best of all, these can be used just as slices to top the Burger or diced to create a Relish, which is also just unreal.

Relish

A simple relish that can be made on the spot with Pickled Cucumbers is the combination of;

• 3 Tbl diced Pickled Cucumbers
• 2 Tbl diced Onions
• 2 Tbl Condiment sauce of choice
  • Ketchup for Red Relish, Mayo for White Relish, and Mustard for Yellow Relish
  • Optionally add in minced Jalapeño for heat

Bacon Mozza Long Cheeseburger

This one is topped with Mustard, Ketchup, Burger Patty, Mozzarella Cheese Slices, Bacon, Dill Pickles, diced Onions, Sliced Tomatoes and Hellmann’s Mayo. You could also build this like the A&W Mozza Burger.

Long Bacon Cheeseburger & Fries

Make a side of Fries seasoned with the same Salt & Pepper blend used to season the burgers. Deep Fry homemade or store bought Fries, Air Fry or Oven Bake store bought Fries.

Quick Meal

While having to make the burger patties and freezing them takes some time, more so the freezing. If the burger patties are made in advance, then a burger is only about 30 minutes out, making this a quick meal anytime a craving for a burger hits.