Skip to content
Long Cheeseburger

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.

How To

Burger Mixin

Use for every 1 lb (ca. 454 g) of very cold ground beef to mix in gently, portion & shape.
  • 1 tsp Beef Powder
  • 1/2 tsp MSG
  • 1/4 tsp Baking Powder

Snippet from Topic Article ~ How to make Burgers

90 g beef patties with Beef Suet

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.

Pan Hamburger Patties
Pan Hamburger Patties

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.

Salt & Pepper Blend

Salt & Pepper Blend

  • 1 Tbl Sea Salt
  • 1 tsp Black Pepper
  • 1/2 tsp White Pepper
Liquid Smoke Hickory

Liquid Smoke

Liquid Smoke does an excellent job at adding a smoke flavor. Just a few drops into the Salt & Pepper blend and mixed through is good.

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.

Paninis Sub Buns

Panini Sub Buns

Italian Buns

Italian Sub Buns

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.

Frenchs Yellow 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.

Smoked Bacon

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.

Beefsteak Tomatoes

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.

Fresh Refrigerator Pickled Cucumbers
Fresh Refrigerator Pickled Cucumbers

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 Mozza Bacon Cheeseburger
Long Mozza Bacon Cheeseburger

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.

Long Cheeseburger with 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.

Long Cheeseburger

Long Burger

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.
Servings: 4 portions
Prep10 minutes
Cook 20 minutes

Equipment

  • 1 Sheet Pan 11×7
  • 1 Large Skillet
  • 2 Small Bowl for the Salt & Pepper blend & the rehydrated Onions

Ingredients

  • 1 lb Ground Beef - very cold
  • 1 tsp Beef Powder
  • 1/2 tsp MSG - optional
  • 1/4 tsp Baking Powder - optional

Salt & Pepper Blend

  • 1 Tbl Sea Salt
  • 1 tsp Black Pepper
  • 1/2 tsp White Pepper

Toppings

  • As desired French's Ketchup - or Heinz Chili Sauce
  • As desired French's Yellow Mustard
  • 1 1/2 Tbl Dehydrated Onion Flakes - with 3 Tbl of water to rehydrate
  • 8 sliced Bacon - precooked and set aside
  • 6-8 slices Cheddar Cheese - sliced in half, so 3-4 half slices for each burger
  • 24 slices Dill Pickles - or Pickled Cucumbers

Instructions

  • Combine very cold ground Beef with the Beef Powder, MSG, and Baking Powder. Mix or toss gently to ensure the seasoning is evenly distributed,
    Empty into an 11×7 sheet pan and press to spread out and fill the pan. Ensure an even thickness throughout. Slice in half and then each half in half again to create 4 patties, transfer to the freezer to freeze through.
  • Once the Burgers are frozen, proceed by combining the Salt & Pepper blend into a small bowl and use to season the Burgers & Fries if making. Prepare your Toppings and set aside.
    The dehydrated Onion Flakes can go into a small bowl with double the amount of water to rehydrate. Then the water squeezed out when ready to top the burgers.
  • Butter the Sub Buns and toast in a large skillet over medium heat, until toasted to your liking.
    Sear the Burger Patties for about 3–5 minutes per side, or until the juices run clear. These can also go straight from the freezer into the oven to broil in the same pan for about 10–15 minutes. Flip them over halfway through for Browning on both sides.
  • Assemble starting with the bottom bun;
    Burger Patty
    Cheese Slices
    Crispy Bacon
    Dill Pickles or Pickled Cucumber Slices
    Onion
    Ketchup & Mustard on the top Bun
    You can also place the Ketchup & Mustard on the bottom Bun and Mayo on the top Bun.
    If not serving right away, wrap in waxed paper to keep warm.

Notes

 
Want a bit of Smoke Flavor for the Burgers? Add a few drops of liquid smoke to the Salt & Pepper Blend and Mix well. 
 
If you desire Sausage style Burger patties, exchange the baking powder in the Burger mixin with Baking Soda. This alters the texture to be more Sausage like. 
 
Check out our collection of Burgers for other Burger Ideas!
 
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.
 
 
Course: Main Course
Cuisine: Canadian
Keywords: Burger Sub, Long Burger, Sub Burger
Author: JAH

Follow Us

Sign up for email updates

Consent Preferences