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Hamburg Steaks

Hamburg Steaks

Hamburgs? I guess us cool people call them hamburgers. And if you are even more hip, you call them sliders! Well, if they are small hamburgs that is. I had been craving some beef, so I decided to make hamburgers. My children are decidedly not hamburger people, so I thought if I could make them mini-sized, they would go for them. I got a few bites, but I had to keep MY-self away!
I was inspired by a show on Food Network about White Castle. They used onions to cook the meat on or steam the bread on. I couldn’t remember which it was, so I used them to cook the meat on. It turned out amazing! If you like caramelized onions, you will LOVE these sliders. I also used some whole grain mustard made by Jack, a local restaurateur, and it made them that much better! I also went the extra mile and made the buns. It was so fun and my kids are STILL eating on them. (The bun recipe is not “retro” but I will post it, if you want it)
Here is the recipe (cornflake version) with my tweaks:

Hamburg Sliders

Ingredients:

  • 1/4 small onion, sliced thin
  • 1 T. butter
  • 1 lb lean ground beef
  • 1 t. salt
  • 1/4 t. pepper
  • 1/4 t. poultry seasoning
  • 1 c. cornflakes, crumbled very fine
  • 1/2 c. milk
  • 16 mini rolls/buns
  • Asst’d hamburger toppings: Roma tomatoes, small pieces of lettuce, mustard, ketchup, etc.

Directions:

  1. Place onion in a cast iron skillet with butter on low heat. Stir and let cook while you make the patties. (Keep an eye on these. Stop them when they get translucent.)
  2. Mix rest of the ingredients in a bowl and mix with your hands until just combined. Split into 16 equal portions. Shape into patties with a thumb indentation in the middle. Place on a cookie sheet and let rest.
  3. When all the patties are made, stir onions. You want them translucent, but not brown yet. Place patties on top of onions and cook until desired doneness. I cooked mine about 2-3 minutes per side.
  4. When they were done, I slid the slider out with a few onions to put on the burger. If you want them more carmelized, leave them in and pull out when you are through cooking.
  5. Here are the onions starting (I sprinkled with salt to hurry the process a bit):

     

    Here are the patties:

     

    1st side:

     

    2nd side:

     

See those  onions?!?  They make my mouth water, even now!

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