Steamed onion sliders (sheet-rolled ground chuck)
Alton Brown · ♥ 24.4K likes · 476.4K views · 10 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Mix the kosher salt, black pepper and garlic powder and set aside.
- ¼ tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 whole onion
Peel the onion, halve it lengthwise leaving the root end intact, cut radially, then cross-cut to chop.
- 2 tsp kosher salt
Mix the chopped onions with the kosher salt to pull out their juice; after about 20 minutes, drain in a strainer, keeping the juice.
- 1 lb ground chuck
Tape down a 12 by 16 inch piece of parchment. Put the ground chuck in the middle, cover with plastic wrap and roll it out, using pastry rulers, until it covers the parchment, a little less than an eighth of an inch thick.
Rolling the chuck into a sheet
- 2 tbsp yellow mustard
Peel off the plastic, spread the yellow mustard thin over the meat and sprinkle on the spice mixture.
Mustard, spice and folding the slab
Fold over lengthwise to an 8 by 12 piece, press to seal and refrigerate 10 minutes to half an hour.
- 8 whole brioche rolls
- 8 slices American cheese
- mustard
- ½ cup chopped pickles
Squeeze the onions; about two tablespoons of juice.
Onion juice, buns and cutting the patties
Peel the parchment off one side slowly and cut the slab with a pizza cutter into eight even rectangles.
Heat a nonstick griddle to 350 degrees. Using an 8 by 12 parchment cut-out as a guide, spread the onions on the griddle and lay the patties directly over them so the meat does not touch the griddle; pour on the onion juice for more steam, salt and flavor.
Layer on the American cheese, then the bun bottoms; cover with foil and cook 4 to 5 minutes, until the patties are cooked through and no longer pink.
Spread mustard on the bun tops if wanted and add the pickles.
Assembling and flipping the inverted sliders