These cheeseburger sliders are the perfect quick-fix dinner for a busy weeknight!
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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 one pound of lean ground beef and mix in an egg, dried parsley, grated onion and garlic, and generous amounts of sea salt and pepper in a large bowl.
Next, 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). A metal flat-bottomed measuring cup can help with this!
Then I let them sit for a bit to rest, on the counter if it’s only going to be 15 minutes or so, or covered and in the fridge it they’ll be sitting longer.
Allowing time for the patties to rest gives you a great opportunity to prepare other burger enhancements, like sautéeing mushrooms and frying up bacon.
Or, like in this case, caramelizing onions!
See them peeking out from under the melty cheese?
- 1lb lean ground beef
- 2 tablespoons olive oil
- 1 Large egg (beaten)
- ½ Large onion (grated)
- ½ 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
- 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 ⅛-cup each), and then make them into patties ¼" 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.
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