Mini Burgers with the Works -- The Memorial Day Menu We Make While We Remember

Memorial Day weekend. The holiday that hits different when you're a military family. We went to the base ceremony. Full formation, flags at half-staff, taps played by a bugler who couldn't have been older than nineteen. Caleb stood at attention — he doesn't know why, exactly, but he knows this is the moment you stand still. Hazel slept through it in the carrier. She'll learn. Ryan stood in formation. I watched from the crowd and thought about Torres, about Dad, about every Gold Star family who stood at a ceremony like this knowing the flag was for their person. I looked at the other wives. We all had the same face. The face that says: not mine. Not this time. But maybe next time. Grateful and terrified in equal measure. After the ceremony, we went to the beach. Caleb built sand castles. Hazel ate sand. Ryan sat in a chair and stared at the water and I sat next to him and said nothing because sometimes the best thing a wife can say is nothing. Called Dad. He was at the Norfolk ceremony. Same ceremony, different coast, same meaning. 'You okay, Dad?' 'I'm okay, sweetheart. Just remembering.' The remembering. The thing military families do on Memorial Day while everyone else has barbecues. We have barbecues too — but we remember first. Made burgers and corn on the cob. The Memorial Day menu. Simple, American, the food of a country that asks a lot of its families.

After the ceremony and the beach and the phone call with Dad, I didn’t want anything complicated — I wanted the food that means America in the most honest, uncomplicated way. These Mini Burgers with the Works are exactly that: small enough for Caleb to hold in both hands, hearty enough to feel like a real meal, and simple enough that I could make them while still feeling the weight of the afternoon. Ryan fired up the grill and I dressed the burgers, and for a little while we were just a family eating together — which is the whole point of why he serves.

Mini Burgers with the Works

Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min | Servings: 6 (12 mini burgers)

Ingredients

• 1 1/2 lbs ground beef (80/20 blend)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 12 slider buns or small dinner rolls
• 6 slices American or cheddar cheese, halved
• 12 small lettuce leaves
• 2 Roma tomatoes, thinly sliced
• 1 small red onion, thinly sliced
• 12 dill pickle slices
• Ketchup and mustard, to serve
• Mayonnaise, to serve (optional)

Instructions

1. Mix the patties. In a large bowl, combine the ground beef, garlic powder, onion powder, smoked paprika, Worcestershire sauce, salt, and pepper. Mix gently until just combined — do not overwork the meat.
2. Form and press. Divide the mixture into 12 equal portions (about 2 oz each). Shape each into a round patty slightly wider than the slider bun, pressing a small indent into the center with your thumb to prevent puffing.
3. Heat the grill or pan. Preheat an outdoor grill or cast-iron skillet over medium-high heat. Lightly oil the grates or pan.
4. Cook the patties. Grill or pan-sear the patties for 3 to 4 minutes per side, until cooked through (internal temperature of 160°F). In the last minute of cooking, lay a half-slice of cheese over each patty and cover to melt.
5. Toast the buns. Split the slider buns and place cut-side down on the grill or in a dry skillet for 1 to 2 minutes until lightly golden.
6. Assemble the works. Spread mayonnaise, ketchup, or mustard on the bun halves as desired. Layer each bottom bun with a lettuce leaf, a cheeseburger patty, a tomato slice, a few rings of red onion, and a pickle slice. Top and serve immediately.

Nutrition (per serving)

Calories: 420 | Protein: 26g | Fat: 22g | Carbs: 28g | Fiber: 2g | Sodium: 680mg