| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 8 burgers |
| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 8 burgers |
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
- 8 (3-inch) buns or rolls, split in half
- 2 to 3 tablespoons mayonnaise
Instructions
- 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 jellyroll or 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. Fold the meat in half, from side to side, using the parchment paper. 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.
- Remove the buns from the oven. Spread a small amount of mayonnaise on each bun and top with the burger and any other condiments, as desired. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 273 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 18 g |
| Cholesterol | 37 mg |
| Sodium | 381 mg |
| Serving Size | 1 of 8 servings |
| Calories | 273 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 18 g |
| Cholesterol | 37 mg |
| Sodium | 381 mg |
Reviews
Amazing Sliders! Will definitely make again! Used cast iron pan on stovetop, worked perfectly. I camelized onions before adding burger, glad I did. Onions in salt will never produce “juice” in 10mins. Even with no onion juice burgers were perfect.
I like to poke 4 “expansion holes” spaced evenly through the patties, using the end of a beater bar from my egg beater/mixer. This allows the patties to cook more evenly in their thickness. A tip I picked up from White Castle burgers
Alton is the master of simple and tasty.
Worked very well, came out delicious. We really liked cutting them into squares. I also added a bit of Parmesan along with the salts and pepper.
I put slices of American Cheese between the meat layers to make sort of a Juicy Lucy-like slider.
These burgers were delicious, but not exactly impressive. I was on the fence whether to give 3 or 4 stars; gave 4 because of how much I enjoyed Good Eats. But the best thing about this recipe is that it got me to grind my own beef for the very first time. I highly recommend it. The marbling was gorgeous and unlike anything I have ever seen in the grocery store. Did a coarse grind which sort of fell apart while cooking; will try a medium grind next time. Would also recommend that if you can only find normal sized buns, cut the meat into only 6 burgers.
Absolutely delicious!
Too peppery, otherwise, great!
Always love watching Cutthroat Kitchen and Chopped, and Good Eats is the only cooking show I find interesting. Never really cooked anything, decided to give this a try… turned out so good! And it is very easy to follow (though I went kinda crazy at times). Always thought cooking looked fun, and this just proved it. Can’t wait to try out more of AB’s recipes in the future. ^.^
I substituted garlic salt for the garlic powder & kosher salt. Hubby loved these. They disappeared very quickly! I will be using this spice mix again.