Alton Brown Cooks Food

Ingredients

• 0.25 tsp Kosher Salt (for spice mixture)
• 0.5 tsp Black Pepper (freshly ground, for spice mixture)
• 0.5 tsp Garlic Powder (for spice mixture)
• 3 tbsp Yellow Mustard (divided: 2 tbsp for meat, 1 tbsp for buns)
• 1 Large Onion (peeled and finely chopped)
• 2 tsp Kosher Salt (for onions) (helps draw out moisture from onions)
• 1 lb Ground Chuck (80/20 lean‑to‑fat ratio, never pre‑formed)
• 8 American Cheese Slices (one slice per slider)
• 8 Brioche Slider Buns (soft, slightly sweet buns; can substitute potato rolls)
• 0.5 cup Pickles (chopped dill pickles)

Instructions

1. Make the Spice Rub

   Combine 0.25 tsp kosher salt, 0.5 tsp black pepper, and 0.5 tsp garlic powder in a small bowl. Mix well and set aside.

   Time: PT2M

2. Prep the Onion

   Peel a large onion, cut it in half lengthwise leaving the root end intact, then slice radially and cross‑cut to dice. Transfer to a bowl.

   Time: PT5M

3. Salt the Onion

   Add 2 tsp kosher salt to the diced onion and toss to coat evenly. Let sit for 20 minutes to draw out moisture.

   Time: PT21M

4. Drain Onion Juice

   Place a strainer over a bowl and pour the salted onions into it. Allow the liquid to collect; you’ll need about 2 tbsp of juice.

   Time: PT2M

5. Roll the Meat

   Lay a 12 × 6 in sheet of parchment on the counter, cover with plastic wrap, and place 1 lb ground chuck in the center. Using a rolling pin, roll the meat out to roughly 1/8 in thickness, forming a rectangular slab.

   Time: PT5M

6. Season the Meat

   Peel off the top layer of plastic wrap. Spread 2 tbsp yellow mustard evenly over the meat, then sprinkle the prepared spice rub over the mustard layer.

   Time: PT2M

7. Fold and Chill

   Fold the seasoned meat slab in half lengthwise, press to seal the edges, and wrap tightly in the remaining plastic wrap. Refrigerate for 10–30 minutes to firm up.

   Time: PT15M

8. Cut Into Individual Patties

   Remove the chilled slab from the fridge, peel off one side of the parchment, and use a pizza cutter to divide the slab into eight equal rectangles.

   Time: PT2M

9. Prepare the Griddle

   Heat a non‑stick griddle to 350°F (175°C). Place a fresh 8 × 12 in piece of parchment on the griddle, then spread the salted onions (drained) evenly on the parchment. Pour the reserved onion juice over the onions.

   Time: PT3M

   Temperature: 350°F

10. Steam the Sliders

    Lay the eight meat rectangles directly on top of the onions, add a slice of American cheese on each patty, then place the bottom halves of the brioche buns on top of the cheese. Cover the whole assembly with aluminum foil and cook for 4–5 minutes, or until the meat is no longer pink.

    Time: PT5M

    Temperature: 350°F

11. Finish and Flip

    Using foil as a handle, carefully flip the entire stack onto a clean surface, then return it to the griddle for an additional 1 minute to melt the cheese fully and crisp the bun bottoms slightly.

    Time: PT1M

    Temperature: 350°F

12. Assemble and Serve

    Spread a thin layer of yellow mustard on the top bun halves, sprinkle chopped pickles, then place the top buns over the cheese‑melted patties. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

330

Protein

20 g

Carbohydrates

25 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Kosher Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Garlic Powder: Fresh minced garlic (use less)
• Instead of Yellow Mustard: Dijon mustard (will change flavor)
• Instead of Large Onion: Yellow onion, Sweet onion
• Instead of Kosher Salt (for onions): Sea salt
• Instead of Ground Chuck: Ground beef (80/20)
• Instead of American Cheese Slices: Cheddar, Swiss
• Instead of Brioche Slider Buns: Potato rolls, Mini hamburger buns
• Instead of Pickles: Bread‑and‑butter pickles

Equipment Needed

• Mixing Bowl
• Measuring Spoons
• Knife
• Cutting Board
• Rolling Pin (French style)
• Parchment Paper
• Plastic Wrap
• Pizza Cutter
• Non‑Stick Griddle
• Aluminum Foil
• Spatula or Tongs
• Strainer or Sieve (optional)

Critical Steps — Do Not Skip

• Salting and draining the onions to create flavorful steam.
• Rolling the ground chuck to an ultra‑thin 1/8‑inch slab.
• Refrigerating the folded meat slab to maintain shape.
• Cooking the patties by steaming on onion juice rather than direct contact with the griddle.

Chef Tips from the Video

• Use a very sharp knife for the onion to reduce tearing and eye irritation.
• If you prefer a deeper crust on the onions, let them caramelize for an extra 2 minutes before adding the meat.
• For a slightly sweeter slider, brush the top buns with a thin layer of melted butter before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap each slider tightly in foil and freeze for up to 2 months; reheat in a skillet covered with foil.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Salt and drain the onions up to 24 hours in advance; keep the juice refrigerated.
• Form and wrap the seasoned meat slab a day ahead; refrigerate until ready to cook.
• Slice cheese and chop pickles ahead of time and store in separate containers.

Frequently Asked Questions