Cooking hamburgers for trapshooters.

I'm on the food committee again (9th effing month in last 14). If just the regulars would do their 3 month tour of duty - a person would only have to do it once every 10 years or so). I digress.

Anyway tired of cooking the usual - brats, bar-b-que, cold cuts, chicken, chicken salad, etc. and the sides that go with it.

I would like to do hamburgers in June, and back to brats for July, then Bar-b-que in September.

I've never tried to cook 100 burgers at one time. Our club only has a typical home kitchen - 4 burner electric stove with oven.

We do have a small grill - where we could probably do 6 burgers at a time. Problem is everybody wants to eat at same time. How do I keep the burgers if I'm only doing 6 at a time? Thought about getting big pan - put some beef broth in bottom - do 6 burgers put em in pan, then in oven to keep warm, do another 6 add them to pan - till I get a 100 then put em on buns and serve??

Doesn't sound too tasty though - putting em in beef broth in oven to keep em warm, till serving time.

gotta be a better way.

 

Do what everyone else does: cook 'em as many at a time as possible (in your case, six) and have people eat them as they become available. If everyone insists on eating at the exact same time (which is impossible, even if you had all 100 done at the same time it still takes time to serve or go through the line), have a caterer do it. Everyone will get cold burgers, but they'll get them at the "same time".

 

Cook them and drop them in a hot pan of gravy, serve as needed.

 

Cook them, then put them in a electric roaster pan on low to keep them warm.

 

I cook the brats & bugers ahead of time and put them in crock pots set pot on low and it works pretty good.

 

I like fresh burgers. The ones in roasters are too dried out. Shooters will appreciate good food more than fast food. The two trap clubs that shoot around me that have the best food have the best and largest shoots. Cloverdale has great food cooked to order and is a small 100 to 150 member club that has 15 to 20 squads at about every meat shoot.

They have french fries, mushrooms, burgers, veal, and other things. Ask Dave Berlet the food expert of Americantrapshooter.com what he recommends. Brad

 

I agree with you Brad - fresh off the grill is best. Putting em in a cooker to keep warm just ………. not there for me, too dried out.

Problem I have is - this is club meeting night. We shoot, drink beer, then at 7:30 they hammer the gavel down and it is meeting time. Meeting usually takes 15-25 minutes and then it is time to eat. Everybody eats at once. I'm no cook, never even worked at McDonalds as a kid. I need a 100 burgers ready to eat at 7:45, and the small grill we got can maybe do 6 at a time. I guess there is a reason nobody else ever did burgers for meeting night. LOL Brats are easy - soak em in beer, put em on grill to get some grill marks then back in roaster pan with beer, kraut, onions, peppers. Pull out a a big roaster of baked beans, another couple of gallons of potato salad out of frig, few bags of chips and you gotta it. LOL

With the average age of trapshooters at our club and dam near a 1/2 of em (me included) having some cardiac event in the past, maybe I should just go back to chicken salad with no mayo and a few turkey burgers, and baked potatoes. LOL