Landslide: GG’s Truly Amazing Sliders

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Sliders are phenomenal. I ❤ them tremendously.

But it also has to be said that not all sliders are created equally.

Just like with tanks (or healers), you have your good, your bad and, with sliders, your downright nasty.

It comes down to technique.

Knowledge and technique makes the difference between being best in class, or your server’s suckiest.

It’s the same with making amazing sliders.

My recipe is based off of the technique I learned from Kenji Lopez-Alt. Believe me when I tell you technique makes all the difference.

Have fun with recipe and enjoy these sliders!

Cheers,
ggsig

Ingredients

1 large onion, finely minced (about 2 cups)

Kosher salt

1 1/8 pounds freshly ground beef

1 medium onion, peeled and grated on the medium holes of a box grater, juices and pulp reserved (about 1 1/2 cups)

Freshly ground black pepper

12 silce cheddar cheese (optional)

16 slider-sized buns (about 2 1/2- to 3- inches across)

24 thin dill pickle slices

Condiments, as desired

Directions

1. Toss diced onion with 1 teaspoon kosher salt in medium bowl. Set aside at room temperature until fragrant, about 10 minutes. Meanwhile, divide beef into 12 evenly sized balls. Using damp hands, press balls into even, patties approximately 1/ 8th-inch thick, and 3 1/2-inches wide. Place on large plastic-wrap line plate. Patties can be stacked with layer of plastic wrap between each layer. Place in refrigerator until ready to cook.

2. Preheat heavy-bottomed 12-inch skillet over medium low heat until evenly heated, about 5 minutes. Reduce heat to low, and add half of diced onion, using spatula to spread into even layer across bottom of pan. Cook without moving until bottom of onions starts turning pale golden brown, about five minutes (onions should barely sizzle while cooking—adjust heat as necessary).

3. Add half of grated onions and their juice to skillet. Stir onions with rubber spatula to release browned bits from bottom of pan and spread into thin, even layer. Arrange six hamburger patties on top of onion mixture. Season top of patties with salt and pepper. Add 6 slices of cheddar cheese, if desired. Place bun bottoms, cut-side-down, on top of patties. Place bun tops, cut-side- down, on top of bun bottoms, staggering arrangement to maximize exposure to steam.

4. Continue cooking over low heat until burgers are cooked through and cheese is fully melted, about 3 minutes, adding extra onion juice if pan runs dry, making sure to reserve at least half for second batch (there should be no sizzling sound, and mixture should steam constantly—in some rare cases, substituting water may be necessary if onion juice all runs out). Remove from heat.

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