Sometimes, you just want a good burger. Or 3 tiny ones. 🙂
This recipe is an adaptation of Alton Brown’s slider recipe. He employs what I deem to be one of the most clever ways of producing perfectly square little sliders by rolling the meat out into a jellypan or cookie sheet.
Positively brilliant and delicious!
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp freshly ground pepper
- 1/2 tsp kosher salt
- 1/4 tsp cayenne pepper
- 1 pound ground chuck
- 8 (buns) or rolls
- 1 red onion, thinly sliced
- 6 oz. mushrooms, thinly sliced
- 2 to 3 Tbsp mayonaise
- Cheese (I used swiss and meunster)
- Burger fixins
Preheat the oven to 250 degrees. Preheat your grill to medium high heat.
In a frying pan over medium heat, melt 2 Tbsp butter. When the pan is hot, add the onions and mushrooms, and saute until delicious and soft, about 10-15 minutes. Add salt and pepper to taste.
Combine the onion powder, garlic powder, pepper, salt and cayenne in a small bowl. Set aside.
Line a jellyroll or sheet pan with parchment paper, and place the ground chuck in the middle of the pan. Cover the meat with a large sheet of plastic wrap. Roll the meat with a rolling pin (or as my husband preferred to do it last night, with a wine bottle :)) until it covers the surface of the pan. It should be very thin. Remove the plastic wrap, and sprinkle the meat with the seasoning mixture. Fold the meat in half, from side to side, using the parchment paper to help. Use a pizza wheel cutter to cut the meat into 8 even squares.
Wrap the buns in foil and place in the oven for 5 to 10 minutes. Meanwhile, place the burgers on the grill and cook for 2-4 minutes per side. Add a slice of cheese towards the last minute or two of cooking.