You may also like
Categories:
ground chuck Vidalia onions slider rolls onion powder garlic Worcestershire sauce butter extra-virgin olive oil salt fresh ground black pepper fresh coarse ground black pepper colby-Monterey
Viewed: 29 - Published at: a year agoIngredients
- 1 1/4 lbs ground chuck
- 2 vidalia onions (sliced thin)
- 6 slider rolls (Pepperidge Farm makes them but dinner rolls will work great as well)
- 1 teaspoon onion powder
- 1 1/4 teaspoons garlic powder (divided)
- 1 teaspoon Worcestershire sauce
- 2 tablespoons salted butter
- 1 tablespoon extra virgin olive oil
- 1 1/2 teaspoons sea salt (divided)
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon fresh coarse ground black pepper
- 3 slices colby-monterey jack cheese (sliced thin at the deli counter, I use Boar's Head- tear into 6 pieces)
Method
- Place ground chuck in mixing bowl (using an 80% - 20% fat content produces the best burgers). Add the onion powder, 1 teaspoon garlic powder, 1 teaspoon sea salt, 1 teaspoon fresh ground black pepper and the Worcestershire sauce and mix well.
- Place meat between 2 sheets of parchment paper. Using a rolling pin roll meat out to 1/4 inch thick. Using a biscuit cutter cut out patties. Keep rearranging the scrapes to make more patties. You should end up with 15. (I freeze 9 of my patties for later use. When I freeze them I separate the patties with parchment paper and place in freezer bag for up to 3 months. When ready to make take out the desired number and let defrost in the refrigerator over night).
- Heat oil and butter in pan over high heat. Add onions and 1/4 teaspoon garlic powder, 1/2 teaspoon sea salt and 1/2 teaspoon coarsely ground black pepper and cook 3-4 minutes until onions are starting to soften. Add patties on top of onions turn to medium -medium high heat and cook for 3 minutes.Stir onions often. Flip burger and cook an additional 3 minutes. Place the bottom of the bun on the patty white side (not crust side) down on the patty. Place the top of the bun right side up on the bottom bun (meaning crust side up). Cover and cook an additional 1 minute. Remove the top half of the bun and place off to the side for a second while lifting the patty. Using large spatula lift up onion, patty and and bottom bun in one motion making sure the patty is facing up with the onions on top. Split the cheese into 6 pieces and place a piece on each patty. Then place the top half of the bun on top. Serve with choice of condiments. I've found it's just easier to dip your slider into the condiments instead of putting them on the patty.
