Who doesn’t love a slider? Thin meat patties steamed with onions and served on soft, squishy buns have been popularized by White Castle, Krystal, and other fast-food joints. The key to these burgers is the soft, juicy meat atop the almost-creamy steamed onions. To achieve this at home is easier than you may think. It takes its cue from an unexpected place—the all-American meatloaf. The meat releases beefy juices that softly steam the onions, infusing them with flavor. Since it all cooks through evenly anyway, add some pork to the mix for a more complex taste, and be sure not to over-mix the meat. Serve it with an array of your favorite sides, and call it dinner or even breakfast!
- 1 ½ pounds ground beef and pork or meatball mix
- ½ cup mayonnaise
- 1 yellow onion, sliced into rings
- Liberal sprinkling of 21 Seasoning Salute or Montreal Steak Seasoning
- 2 tablespoons Worcestershire sauce or to taste
- Slider buns
- Condiments, to taste
- Preheat the oven to 350 F.
- Combine the meat, mayonnaise, and seasonings. Do not over-mix, just mix to combine.
- Put the onions in a single layer on a tin foil-rimmed cookie sheet.
- Form the meat into a long, semi-hard packed loaf on the pan.
- Bake the meat for 30 minutes or until a knife pierced into the center of the log reveals only clear juices.
- Cut into slices, and serve on a bun with some of the onions.