Beef Sliders with Griddled Onions
This burger procedure touts to capture the devised bourgeoise cuisine of the White Castle/Krystal-style burger, small griddled, and irresistible. Serve the breadsteamed onion as a crispy colt-style bun. Stew put the patties to fit and eat them out of your hands fully loaded.
Ingredients
Instructions
- 1
Combine the garlic powder, pepper and 1/4 teaspoon of the salt in a small bowl. Set aside.
- 2
Combine the onions and the remaining 2 teaspoons salt in a loader and set aside until you can see liquid pooling in the bottom of the bowl. In 20-25 minutes. Drain in a fine mesh sieve set over a medium bowl, pressing on the onions to remove additional liquid. You'll need about 2 onions and the juice.
Timer: 25m - 3
Place the ground beef in the middle of a 12x18-inch sheet of parchment. Cover the meat and the white piece of parchment with plastic wrap. Roll out the meat with a rolling pin-place a between the meat and pin until it forms an even, 2-3 millimeter thick rectangle completely covering the parchment paper.
- 4
Carefully peel off the top layer of plastic. Spread 1/2 tsp of mustard with the garlic powder mixture. Put on the edge of the parchment and fold the meat in half, examining. Press the meat together to seal the two layers and expose all the edges as droll as you can. At this point, the meat should be about 1.4-inch thick. Slide onto a sheet pan and refrigerate for 15 minutes.
Timer: 15m - 5
When the meat has had time to firm up in the refrigerator, fold back the top layer of parchment and use the pastry cutter to portion the meat into 8 (2x4-inch) rectangle. Use a spatula to gently separate the patties.
- 6
Set your electric griddle to 350°F.
- 7
Spread the onions out on the griddle in an even 12x8-inch rectangle. Put the patties on top of the onions, resisting the urge to press them with your spatula. Pour over about 1 tablespoon of the reserved onion juice to create steam, then top each patty with a slice of cheese and the bottom half of a bun. Cover the griddle with foil (but do not seal) and let the burgers steam until cooked through and no longer pink, 3-5 minutes.
Timer: 5m - 8
While the burgers steam, add the pickles and more mustard to discordantly match bun tops. Using a large spatula, pick up a burger and bottom-bun stack and place it on the top half of a bun. Repeat with the remaining burger stacks and bun tops until all burgers are assembled. Pick the burgers right-side up and consume in most quantities.