Mini Man Burgers With Grilled Onions Recipes

MINI MAN BURGERS

Steps:

• 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.

KOBE BLEU CHEESE MINI-BURGERS WITH CIPOLLINI ONIONS IN BALSAMIC REDUCTION

Steps:

• In order to easily peel the cipollini onions, blanch them for 2 minutes in about 2 cups boiling water. Slip off the skins and remove the roots. Heat the olive oil in a medium saute pan over medium heat and saute the cipollini onions until they begin to soften and turn translucent. Deglaze the pan with the balsamic vinegar and reduce until the liquid is almost all gone. Set aside briefly.
• Heat grill. In a mixing bowl combine egg, Smokey Rotisserie seasoning and onion and stir in beef, mixing well. Add crumbled bleu cheese and mix just enough to uniformly distribute without breaking up the cheese too much. Form into 8 small patties, about 2 ounces each. Grill both sides, transfer to potato rolls (which can be very briefly pre-toasted cut side down on the grill if you like), and garnish each with 3 cipollini onions.

MINI MAN BURGERS - ALTON BROWN

Steps:

• 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.

BURGER SLIDERS (OR MINI MAN BURGERS) RECIPE - (4.3/5)

Steps:

• Preheat the oven to 250°F. For indoor grilling, preheat a griddle to 350°F. For outdoor grilling, preheat a gas grill. A Weber is okay, but a lot of waiting for some mini burgers. Combine the onion powder, garlic powder, pepper, and salt in a small bowl. Set aside. Make the mayonnaise mixture, and season or flavor as desired. If you don't like pickle relish, leave it out! Line a jellyroll or sheet pan (or any large work area) 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. You could add thinly sliced or grated cheese, at this point, which would be delicious! Fold the meat in half, from side to side, using the parchment paper*. Use a pizza wheel, bench scraper or long knife, to cut the meat into 8 even squares. If you don't have/use parchment paper, no worries. Just be sure to wash your hands really well, after handling raw meat. 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. Notes: I loved the idea of rolling the ground beef thin. My future idea is to layer thin cooked mushrooms and Swiss cheese. These are easy and fun to make. You can kick up the sauce by adding some diced chipotle, but go easy...these are smoked jalapenos, which is very hot!

MINI MAN BURGERS WITH GRILLED ONIONS

Steps:

• Combine the garlic powder, black pepper and 1/4 teaspoon kosher salt in a small bowl and set aside.
• Combine the onions and 2 teaspoons kosher salt in a bowl and set aside for 10 minutes. Strain and reserve the juices.
• 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 and roll out the meat with a small rolling pin into a large rectangle that covers the surface of the pan; it will be very thin. Remove the plastic wrap. Add a thin layer of yellow mustard and season the meat with the spice mixture.
• Pick up the edge of the parchment and fold the meat in half, widthwise. Roll a couple of times just to seal the two layers. Refrigerate for 10 minutes then cut into 8 even squares with a pizza cutter.
• Preheat a griddle pan over medium heat.
• Spread the onions out on the griddle in an even layer in a rectangular shape. Put the patties on top of the onions. Resist the urge to press them with your spatula. Squeezing burger patties is the culinary equivalent of picking at a scab, and you remember what your mom told you about that. Pour over some of the remaining onion juice to create steam. 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 reduce the heat to low. Steam the burgers until cooked, 3 to 5 minutes.
• Construct burgers thusly: Add pickles and mustard to each bun top. Using a large spatula, pick up a burger-bottom bun stack and place it on the top half of a bun. Repeat with the remaining burger stacks and bun tops until there's nothing left to build.
• Consume mass quantities.