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