Take a thousand pounds of hamburger meat and shape into a patty. Cook it in a custom oven that began as a shipping container. Use a forklift to transfer to a bun and top it with nearly 500 pounds of toppings.
Now you have the makings of record breaking world’s largest commercially hamburger. At least that’s the plan for Mallie’s Sports Grill & Bar in Southgate.
This weekend, owner Steve Mallie and his crew are at it again with an attempt to set a new Guinness record for making the world’s largest hamburger commercially available.
They’ve set their sights on burger that, with the bun and toppings, will tip the scale at more than 1,500 pounds and will topple the current record of a 777 pound burger from Juicys Outlaw Grill restaurant in Oregon. Mallie is no stranger to setting records with burgers, they’ve held the record for since 2008 with burgers ranging from 164 pounds followed to one that was more than 300 pounds 2011.
But this time it’s different. Way different. Previously, they cooked the burger in the restaurant’s kitchen. “I’ve been contemplating this for years,” Mailie said. “In order to go bigger we had to design and build an oven.
So, Mallie converted a 20-by-8-foot shipping container into a convection oven that will be propane fueled. “We designed it and had a group of welder-fabricators build it,” he said.
The prepping for the gigantic burger begins on Saturday.
What’s does it take?
For the starters, the burger will start out with 1,000 pounds of hamburger meat Mallie said was donated by Sam’s Club.
They are preparing 200 pounds of American cheese, 100 pounds each of sliced tomatoes and onions and 100 pounds of pickles and lettuce donated by Sysco Foods. The custom bun, was prepared by Michiganbread.com, and will weigh about 400 pounds.
They’ll pat the hamburger into a 72-inch custom made cooking ring.
“My estimate is 300 pounds of grease will come out,” Mallie said. “I’m guessing a 700-pound burger patty with 400 pounds of bun and 500 pounds of topping.”
Mallie said they’ll use a custom built 7 ½-by-10 foot sheet pan to transfer the burger to and from the oven using a forklift.
In building the oven, Mallie said they wanted to make sure they get the record and be able to go bigger in case someone tops it. That’s why he choose the shipping container.
On Sunday, they expect to start cooking at 8 a.m. with a projected time of being down between 3 p.m. and 6 p.m. Once the burger is done, it will be brought out, topped and weighed. After it’s recorded, it will be time to eat.
On Sunday, Mallie’s doors will open at 8 a.m. If you want to partake in eating the burger, there’s a $10 entry fee which gets you a piece of the cooked burger. A film crew from the Food Network is also scheduled to be there this weekend filming the making and cooking of the burger for an upcoming fall show called Monster Foods.
On their menu, they offer more than a dozen varieties of burgers made with beef and turkey. There’s also a black bean burger. On the menu, you can also order a 3-pound jumbo burger or a 10-pound monster burger. Beyond 10 pounds, you can custom order burgers by the pound for $4 a pound with toppings extra. The menu also includes salads, sandwiches and entrees.
Mallies is located at 19400 Northline in Southgate; 734-287-0800 and www.malliesbar.com.
Contact Susan Selasky at 313-222-6872 or email@example.com.
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