Mini burgers

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fraz627
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2011/12/07 21:28:22 (permalink)

Mini burgers

Has anyone ever attempted to sell or heard of anybody selling Mini burgers I.E. White castle hamburgers from a concession trailer?
If so what do you think of the Idea?
 
Thanks for your valuable time
 
Jim
#1

31 Replies Related Threads

    Dr of BBQ
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    Re:Mini burgers 2011/12/07 23:35:27 (permalink)
    There is a thread here on Road Food (do a search) that has video links and a lot of how to's.although the thread deals with White Manna burgers they are before White Castle, and the same burger. I'm not going to do your research for you but the link here on Road Food has a bunch of video links like this one http://www.youtube.com/watch?v=MhLeH46e0is
     
    I think they (sliders) are awesome, and I think they would sell very well if you don't have anyone selling sliders in your area. Look at the thread it's pretty comprehensive. I have a few left in my fridge right now left over from a Monday trip to St Louis, I bought a box of 30. LMAO 
    Jack
    #2
    Foodbme
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    Re:Mini burgers 2011/12/08 03:07:30 (permalink)
    Kings Hawaiian Rolls are the best for Sliders! Yum!
    #3
    kennyb
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    Re:Mini burgers 2011/12/08 08:57:14 (permalink)
    WE do sometimes. they sell pretty well. we don't do them alot because it cuts into our other stuff. we do them exactly the same way the cozy inn does them in Salina, KS. we can do about 50 at a time on the griddle. when selling, they sell fast. you need to be cranking them out.
    #4
    pnwchef
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    Re:Mini burgers 2011/12/08 09:12:54 (permalink)
    Like Kennyb said, if your doing sliders, your not doing anything else off that grill. I think it's a good idea, but the pricing is the key. Sell them in packs of 4-8=12.................do it in volume, worked your a-s off and smile all the way to the bank.............Watch the Video, I'm not sure how these people work around handling fresh ground beef, onions, rolls, spatula without cross contamination.............
     
    DR, I wonder what the ounce portion is for the sliders at White Manna ??? and the pricing ????
    #5
    Dr of BBQ
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    Re:Mini burgers 2011/12/08 12:29:01 (permalink)
    White Manna burgers are 2 oz per patty.
     
    White Mana (Jersey City). 470 Tonnele Avenue, Jersey City NJ  201-963-1441. Hours: 24/7. Cost: Hamburgers, $1.12; cheeseburgers,$.125 ...but this price was in June 2008. So now (today)I don't know.

    #6
    pnwchef
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    Re:Mini burgers 2011/12/08 13:09:36 (permalink)
    Hey Jack, I was trying to figure out a food cost for  a good quality ground beef. I figure the meat would cost a minimum of $3.00
    2oz burger ....  .375
    Bun................   .18
    onions ............   .04
    wrap...............    .01................cost of food...          .60....... cost of food
    54% food cost............
    I would think this kind of menu is made for a Food Truck, lower labor, lower over head.............Those would be the two key elements to surviving a high food cost menu...........This would also have to be a very high quality, high volume venture..............
    #7
    Dr of BBQ
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    Re:Mini burgers 2011/12/08 14:10:06 (permalink)
    I just called them and here are the prices $1.30 Cheeseburger $1.20 for a hamburger. So they're doubling the cost. Not a lot of profit compared to a lot of other foods.
    #8
    pnwchef
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    Re:Mini burgers 2011/12/08 14:29:08 (permalink)
    Thanks Jack, not much of an increase, they know whats keeping them in business.
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    fraz627
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    Re:Mini burgers 2011/12/09 06:26:48 (permalink)
    Everyone thanks for the advice. I found this web site almost by accident. But when I found so much info on the concession industry, I was hooked. In fact I read almost everything in this fourm containing to concessions my first sitting.
     
    Back to the subject at hand, I just thought that "Sliders" would be something different at the various festivals and fairs. I'm still researching the Idea but mostly my mind is still open
    Thanks again
    Jim
    #10
    UncleVic
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    Re:Mini burgers 2011/12/09 07:05:37 (permalink)
    PNWCHEF

    Hey Jack, I was trying to figure out a food cost for  a good quality ground beef. I figure the meat would cost a minimum of $3.00
    2oz burger ....  .375
    Bun................   .18
    onions ............   .04
    wrap...............    .01................cost of food...          .60....... cost of food
    54% food cost............
    I would think this kind of menu is made for a Food Truck, lower labor, lower over head.............Those would be the two key elements to surviving a high food cost menu...........This would also have to be a very high quality, high volume venture..............

    Place I worked at, we purchased a custom blended ground beef in 50lb cases, price was 1.80/lb...  If you plan on doing volume, check out the wholesale prices from local distributors.  As a note, we also did ours in 2oz portions... Pressed in onions on one side, butter and grilled the dinner roll, and put one thin slice of pickle on it..
     
    #11
    Buck & Vi's
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    Re:Mini burgers 2011/12/09 07:53:58 (permalink)
    I buy 80/20 angus by the case at sams for 2.26 lb.thats only case prices.
     we do 1/3 lb. burgers after some thought and wondering how we can cook them faster we decided to take a page out of five guy's burgers book........ now we do 2, 2.5 oz. burgers, they cook in half the time; we do not use a press we do them by hand, and the perception of value is great!when you put let,tom,onion,mayo, on them they look tall and peoples eyes light up when served served on a 4 1/2" kaiser roll
    .75 burger
    .28 bun
    11 condiments& wrap
    .08 cheese
    -------------------
    cost 1.22........... sell /3.50 = 34.9%
    #12
    Chicnscoop
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    Re:Mini burgers 2011/12/09 07:54:11 (permalink)
    .double post.
    post edited by Chicnscoop - 2011/12/09 07:56:35
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    Chicnscoop
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    Re:Mini burgers 2011/12/09 07:55:40 (permalink)
    Most b&m/gourmet restaurants are charging with higher profits for their sliders. It is the fast food places that are not charging more for them. The fast food places make all their money on softdrinks and simple volume.
    #14
    kennyb
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    Re:Mini burgers 2011/12/09 08:57:09 (permalink)
    we sell them for $1.00, or 6 for $5.00. ours are around 1oz. as i said earlier, we do ours just like they do at the cozy inn in salina, kansas. origanal home of the slider. they sell theres for 85 cents. we didn't want to make change in the trailers. we also use mini slider buns from wonder or roma bread.
    #15
    FriedTater
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    Re:Mini burgers 2011/12/09 09:44:48 (permalink)
    Betca can`t guess what I cooked last night?
    #16
    Dr of BBQ
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    Re:Mini burgers 2011/12/09 09:54:17 (permalink)
    FriedTater Betca can`t guess what I cooked last night?

     
    LOL The same thing I'm having for lunch today, I'll bet.
    #17
    Dr of BBQ
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    Re:Mini burgers 2011/12/09 09:56:28 (permalink)
    kennyb we sell them for $1.00, or 6 for $5.00. ours are around 1oz. we didn't want to make change in the trailers. we also use mini slider buns from wonder or roma bread.

     
    Sounds good and the $1.00 price is good thinking I do the same everything is even money and it saves a ton of time and effort.
    #18
    Dr of BBQ
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    Re:Mini burgers 2011/12/09 09:58:30 (permalink)
    Buck
    cost 1.22........... sell /3.50 = 34.9% 
     
    That's cool you make some decent money and your customers love the deal.
    #19
    pnwchef
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    Re:Mini burgers 2011/12/09 10:36:22 (permalink)
    Hey Jack, If I was going into doing sliders only, I would consider doing my own slider rolls. The slider rolls could be made in volume on sheet pans. I can't see paying high prices for smaller rolls. The quality would also be better than could be bought retail.......................
    #20
    lornaschinske
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    Re:Mini burgers 2011/12/09 14:39:47 (permalink)
    PNWCHEF

    Hey Jack, If I was going into doing sliders only, I would consider doing my own slider rolls. The slider rolls could be made in volume on sheet pans. I can't see paying high prices for smaller rolls. The quality would also be better than could be bought retail.......................

    Many years ago, I used to get the little burgers that Royal Castle sold. I loved the way they cooked them (burger on the griddle, finely minced onions on top of the burger, flip burger over and cook on top of the onions). They served theirs on dinner rolls. I know they were dinner rolls because the package they got the prebaked rolls out of said... "Dinner Rolls" on the package. The packages were made by the local Sunbeam Bread factory.  Now, most places use nasty tasting tiny hamburger buns.
    #21
    stubby77
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    Re:Mini burgers 2011/12/09 14:54:01 (permalink)
    I managed a supermarket deli and grill for years, and we also served our sliders on dinner rolls, but ours we baked fresh. If you have access to baking facilities, see if your wholesale supplier sells frozen dough for butter and egg dinner rolls. The dough company we had was Wenner, but I think both Rich's and Pillsbury make a frozen butter and egg dinner roll dough. They are super easy to work with. Upgrade to sesame seed buns by (while still frozen!) dipping the top of the dough in water then dip into the sesame seeds, then set them up on a baking sheet. Thaw overnight, proof, and bake. Perfect!
    #22
    chewingthefat
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    Re:Mini burgers 2011/12/09 17:47:08 (permalink)
    How about BLT sliders, can fry before the fact, 2 slices of bacon, LTM, $2.75 ea, 14-16 slices of bacon to the lb. Who doesn't love Bacon??????????????
    #23
    Buck & Vi's
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    Re:Mini burgers 2011/12/09 18:53:10 (permalink)
    chewingthefat

    How about BLT sliders, can fry before the fact, 2 slices of bacon, LTM, $2.75 ea, 14-16 slices of bacon to the lb. Who doesn't love Bacon??????????????

    WOW you b&m guys make all the $$ i have to settle for 18-22 and that still cost me 3.29 lb.
    post edited by Buck & Vi's - 2011/12/09 18:54:59
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    kennyb
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    Re:Mini burgers 2011/12/11 13:19:13 (permalink)
    the wife sais our sliders were 1.5 oz, not 1 oz. the only problem with making your own buns is if it a big event, we start with 1000-1500 buns. thats alot for us to make with no commercial kitchen. is you have a comm kitchen and time it might be ok.
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    Dr of BBQ
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    Re:Mini burgers 2011/12/11 19:02:44 (permalink)
    PNWCHEF

    Hey Jack, If I was going into doing sliders only, I would consider doing my own slider rolls.

     
    HELL NO I'm not baking buns for burgers. NO WAY are you crazy? That's why god invented bread trucks
    to deliver the buns right to your door. LOL
    #26
    fraz627
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    Re:Mini burgers 2011/12/11 19:27:52 (permalink)
    Hey Kenny, what kind of equipment to use, and what bunns, and do you sell any other items.
    Jim
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    Dr of BBQ
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    Re:Mini burgers 2011/12/11 19:59:41 (permalink)
    kennyb WE do sometimes. they sell pretty well. we don't do them a lot because it cuts into our other stuff. we do them exactly the same way the cozy inn does them in Salina, KS. we can do about 50 at a time on the griddle. when selling, they sell fast. you need to be cranking them out.

     
    Kenny, that's interesting your comment"it cuts into our other stuff" I assume your talking about other food sales that net you more money right?
     
    I found this interesting: White Castle, which is now run by the founder Ingram's grandson, has the fast-food industry's second-highest sales revenues per store, trailing only McDonald's
     
    The Seymour Community Historical Society of Seymour, Wisconsin, credits Charlie Nagreen, now known as "Hamburger Charlie", with the invention of the hamburger. Nagreen was fifteen when he reportedly made sandwiches out of meatballs that he was selling at the 1885 Seymour Fair (now the Outagamie County Fair), so that customers could eat while walking. The Historical Society explains that Nagreen named the hamburger after the Hamburg steak with which local German immigrants were familiar.
     
    The Library of Congress credits Louis Lassen of Louis' Lunch, a small lunch wagon in New Haven, Connecticut, for selling the first hamburger and steak sandwich in the U.S. in 1895. New York magazine states that, "The dish actually had no name until some rowdy sailors from Hamburg named the meat on a bun after themselves years later", noting also that this claim is subject to dispute.
     
    There is good evidence that the first hamburger served on a bun was made by Oscar Weber Bilby of Tulsa, Oklahoma in 1891.


    "In April of 1995, the Dallas Morning News reported Oklahoma author says Tulsa beats out Texas as the birthplace of delicacy. Michael Wallis, author of "Route 66, The Mother Road", was quoted by the newspaper to say he had discovered Tulsa's place in culinary history. The discovery was made while researching the state’s tastiest hamburgers. What better place to start than the restaurant that has been voted Tulsa's best burger more often than any other restaurant since 1933…Weber’s Root Beer Stand. Mr. Wallis’ research revealed that Oscar Weber Bilby was the first person to serve a real hamburger. On July 4, 1891, ground beef was served on his wife’s homemade buns. The Fourth of July party took place on his farm, just west of present day Tulsa. Until then, ground beef had been served in Athens, Texas on simple slices of bread, known presently and then as a "patty melt". According to the Tulsa-based author, the bun is essential. Therefore, in 1995, Oklahoma Governor Frank Keating cited Athens, Texas' feat of ground beef between two slices of bread to be a minor accomplishment. The Governor's April 1995 Proclamation also cites the first true hamburger on the bun, as meticulous research shows, was created and consumed in Tulsa, Oklahoma in 1891. The Governor's Proclamation on April 13, 1995 cites Tulsa as "The Real Birthplace of the Hamburger."
     
    The hamburger bun was invented in 1916 by a fry cook named Walter Anderson, who co-founded White Castle in 1921.
    Although White Castle originated in Wichita, Kansas, the city no longer has one, nor is there a White Castle restaurant in the entire state of Kansas. White Castle is one of the few restaurant chains that doesn't have a location in its original city, but residents are currently trying to bring the chain back to Wichita.
    post edited by Dr of BBQ - 2011/12/11 21:50:55
    #28
    kennyb
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    Re:Mini burgers 2011/12/12 09:31:29 (permalink)
    fraz627

    Hey Kenny, what kind of equipment to use, and what bunns, and do you sell any other items.
    Jim

    the trailer we usually do sliders out of has a 42"  flat top. we do festivals mainly. we do 3 or 4 main menu items, so the problem is when you are busy sellin and have a line its all you can do to keep up with the sliders. when you sell a boat of 6 at a time and can only cook about 60 at a time you have no time to cook other things.
    our buns either come from wonder or from roma bakery. i was at the depot yesturday and saw they now have 2oz slider patties premade and frozen. i think it was a 15 pound box for $40 something. that was another problem, pre balling thousands of little burger balls ahead of time. we have also done pulled pork sliders and chicken sliders. 
    #29
    FriedTater
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    Re:Mini burgers 2011/12/12 09:38:07 (permalink)
    kennyb

    the wife sais our sliders were 1.5 oz, not 1 oz. the only problem with making your own buns is if it a big event, we start with 1000-1500 buns. thats alot for us to make with no commercial kitchen. is you have a comm kitchen and time it might be ok.


    Kenny, it looks to me like you need to talk to your wife before posting messages.  Get your facts straight.   LOL
    #30
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