I’m a big fan of cheeseburgers, but unlike most people, I don’t like my burgers to be so fat that I can’t take a reasonable bite. I get the “gourmet” aspect of a perfectly cooked thick burger, patiently and carefully seared to an exact medium-rare. It’s not easy, and the techniques involved to get the point of patty perfection are quite intentional – the biggest being, don’t smoosh it.
One of my favorite ways to make cheeseburgers at home is to mini-fy them. Or, in other words, make cheeseburger sliders!
I take 1 pound of lean ground beef and mix in an egg, dried parsley, grated onion and garlic, and generous amounts of sea salt and pepper. Then, I portion the beef into 7 or 8 patties – about 1/8 cup each, pressing them to about 1/4″ thick (a little thinner in the center, because they’ll puff up a while cooking). Then I let them sit for a bit to rest.
Allowing time for the patties to rest gives you a great opportunity to prepare other burger enhancements, like sauteing mushrooms and frying up bacon. Or, like in this case, caramelizing onions! See them peeking out from under the melty cheese?
|Prep time||10 minutes|
|Cook time||10 minutes|
|Total time||20 minutes|
- 1lb lean ground beef
- 2 tablespoons olive oil
- 1 Large egg (beaten)
- 1/2 Large onion (grated)
- 1/2 Large onion (thinly sliced)
- 1 clove fresh garlic (grated)
- 1 heaped tablespoon dried parsley
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 8 American cheese slices
- 8 Small hamburger buns
- field greens
|Combine the beef, parsley, egg, onion, garlic, Worcestershire sauce, salt and pepper in a large bowl - use your hands to get it all mushed together! The mixture will be moist, but that's okay.|
|Make 8 even portions of the beef (about 1/8-cup each), and then make them into patties 1/4" thick. Press to make the center of each pattie slightly thinner - they'll puff up a bit while cooking. Stet the patties aside to rest.|
|Meanwhile, add 1 tablespoon of olive oil to a small skillet to warm over medium heat. After about 2 minutes, add the sliced onions and a sprinkle of salt, and gently saute them until they're soft and translucent, about 5 minutes. Turn the heat down to low and let them sit.|
|Warm a grill pan over medium-high heat. Brush each of the patties with a little olive oil. After about 3 minutes, place the patties (olive oil side down) into the hot pan. Let them cook for 3 minutes, and then flip them and continue cooking for another 3 minutes.|
|Top each patty with a bit of caramelized onions and a slice of American cheese, and then cover the pan with aluminum foil. The steam will help the cheese get good and melty - it takes about 30 seconds.|
|Serve the cheeseburger sliders with mayonnaise, ketchup and field greens.|