Canard Steam Burgers
The most perfect, delicious slider-sized burgers you will ever consume.
Ingredients
- 2 packages King's Hawaiian rolls (24 total)
- 4 Lbs ground beef, chuck 80/20
- 1 Tablespoon salt
- 2 packages Lipton French onion soup mix
- 3 large eggs
- 1 yellow or white onion, minced
- 24 slices yellow American cheese
- 1 cup spicy bread & butter pickles, chopped
- yellow mustard
Instructions
- Preheat oven to 425 F.
- Mix beef, salt, onion soup mix, and egg in a mixing bowl. Spread beef out on a standard half sheet pan in a thin even layer, about 1/2" thick. Lower oven temperature to 400 F, and bake the meat for about 10 to 13 minutes, or until internal temperature of the beef reaches 160 F, read by a meat thermometer.
- Carefully drain excess fat from meat into a medium-sized pan, and add minced onions. Sautee the onions until tender over medium heat, about five or six minutes. Remove from heat, and add onions to top of beef and then with slices of cheese. Bake for 5 minutes.
- Remove meat from the oven and top with desired amount of pickle relish. Cut the beef in half (cut across the shorter length) so you have two rectangles, similar in shape to the rectangle-sized packages of Hawaiian rolls. Leave each package of rolls attached, and cut rolls in half all at the same time to create top and bottom halves. Spread mustard on the inside of the top half of the bread.
- On a cutting board first place the bottom portion of the bread, then the beef covered with cheese and relish, and finally the top layer of bread. If you have a steamer, put your still-attached burgers in the steamer for 30 seconds. If not, you can dampen a towel and put the burgers on a plate in the microwave with the damp towel draped over the burgers for 35 seconds. Cut into individual sliders and serve immediately.
Notes
Chef's note: It is sacrilege to eat Steam Burgers with ketchup. They are also killer the next day microwaved which is why the recipe makes so many burgers. You can easily half the recipe.