Easy Galley Burgers for a Crowd

Easy Galley Burgers (Serves 10)

Prep Time: 15 minutes Cook Time: 15 minutes

For the Patties:

• 2.5 lbs. ground beef

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon garlic powder

• 1/4 teaspoon onion powder

For the Assembly:

• 12 hamburger buns

• 10 slices cheese (American, cheddar, or Swiss)

• 2 large tomatoes

• 1 large onion (sliced)

• Lettuce leaves

• Pickles (Fresh Dill Pickles - game changer!)

• Condiments (ketchup, mustard, mayo)

Instructions:

1. Form the Perfect Patties:

• Divide ground beef into 10 portions (about 4 oz each)

• Gently form into patties, making them slightly larger than your buns (they'll shrink as they cook)

• Make a small indent in the center - this prevents the dreaded burger dome

• Season both sides generously with salt, pepper, garlic powder, and onion powder

2. Prep Your Toppings Station:

• Slice tomatoes and onions into even rounds

• Wash and thoroughly dry lettuce leaves

• Set up your condiment station with easy access

• Get those homemade dill pickles ready - they're about to steal the show

3. Cook the Burgers:

• Heat a large skillet or griddle over medium-high heat (no oil needed - the beef has enough fat)

• Cook patties 4-5 minutes on the first side without pressing down (resist the urge!)

• Flip once and cook 3-4 minutes more for medium doneness

• Add cheese in the last minute if desired

4. Set Up Your Assembly Station:

• Toast buns lightly if you have the space and time

• Arrange all toppings in logical order: buns, patties, cheese, vegetables, condiments

• Let everyone build their own masterpiece

Galley Pro Tips:

• The indent trick: That small depression in the center prevents your burgers from puffing up into baseballs. Trust me on this one.

• Don't press the patties: I know it's tempting, but pressing squeezes out all the juices that make burgers great.

• Assembly line efficiency: Set up your toppings station before you start cooking. Hot burgers wait for no one.

• Make extra: These patties freeze beautifully if you want to prep ahead for future meals.

The Fresh Dill Pickle Difference

If you've made my fresh dill pickles, this is where they really shine. The crisp texture and bright, tangy flavor cuts through the richness of the beef in a way that store-bought pickles just can't match. It's that kind of attention to detail that turns a simple burger into something memorable.

Want more practical galley recipes that actually work in real kitchens? Subscribe to Ben's Galley and receive my free 1-day meal plan sample and discover how I approach feeding groups with systematic, tested recipes that deliver every time.