The Little Red-Haired Girl and I are classic geeks, who do not understand your weird sportsball rituals with their arcane rules and bizarre actions. However we also work at a call center where I'm pretty sure everyone is required to have some favorite team or another.
Combined with a recent purchase of a 51" altar to American Entertainment, we've been watching a lot of football lately. So what better to go with football than the classic sliders, from a recipe created by none other than the genius that is Alton Brown?
Ingredients
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1 pound ground chuck
- 1/2 cup onion finely chopped
- 8 (3-inch) buns or rolls, split in half
- 2 to 3 tablespoons mayonnaise
- 8 dill pickle chips
- yellow mustard
Directions
- Preheat the oven to 250 degrees F. Preheat a griddle to 350 degrees F.
- Combine the onion powder, garlic powder, pepper, and salt in a small bowl. Set aside.
- Line a half 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 meat with a rolling pin 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.
- Pick up the edge of the parchment and fold the meat in half, from side to side, widthwise. Roll a couple of times to just seal the two layers. Use a pizza wheel 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 griddle and cook for 2 to 3 minutes per side. When cooked, stack them on one side of the griddle and cover with aluminum foil to keep warm.
- Spread the oinions out on the griddle and fry in the residual beef fat. Turn them every minute or so until they start to brown. Push over to the other side, opposite the patties.
- Remove the buns from the oven. Construct the burgers thusly: Spread mayonnaise on the bottom bun. The cooked onion is next, followed by the meat. Stack pickles atop and finally the top bun, liberally mustarded.
- Repeat.
I've made these a million times and every time they are fantastic. The first time you'll think you've gone mad, the hamburger rolls out so thin but after folding and putting into little buns it is just perfect.
So, what's for dinner?