Gouda Grilled Onion Sliders Recipe
We each have many things to be thankful for. I have a resident burger master. It’s a good thing. Today, he is here to share his technique for cooking the best burger, as well as a simple tasty recipe for Gouda Grilled Onion Sliders. Can we all say “yum”? Yum!
Take it away, Randy … um, I mean, my favorite Burger Master!
One of our favorite go-to weekend meals is hamburgers. When our meal plans are up in the air, everyone always seems to agree on hamburgers. Which is a good thing, because they are quick, easy, and satisfying too. After years of trial and error with several different techniques for making the perfect hamburger, I have settled into my favorite way to cook the best hamburger. Let me share it with you now …
My simple 3-point hamburger philosophy:
- Use fresh 80/20 ground chuck that’s been ground in your local market or grind your own chuck at home if you prefer. Seriously, good ground chuck makes all the difference in the world. To me, ground round or ground sirloin just can’t compete in the flavor department with chuck. Also, I avoid packs labeled ground beef because there’s no way to know just what cut of beef it comes from. It also helps when you have a local butcher you can trust. A couple years ago a butcher at a large chain grocery store told me they often intentionally mislabel various types of ground beef “ground chuck.” She said I couldn’t tell the difference. She was wrong. Way wrong. Needless to say I don’t buy ground chuck there anymore. Trust me, it’s worth asking your butcher if their ground chuck is ground fresh in the store and verify that it is in fact chuck.
- Don’t over-work it. Use a light gentle touch when making patties. Do not press the ground chuck together firmly. Use just enough pressure to get the meat to hold together until you get them to the grill. You won’t have the perfectly flat round patties like a fast food chain but they won’t taste like fast food burgers either. Gently pressed patties have a richer texture and they are more juicy and flavorful than dense patties.
- Don’t over-cook. The patties I make take 4-6 minutes per side on medium heat on my grill. Flip once midway through cooking. Flipping more than once makes the grill more likely to flare up not to mention you’ve just poured flavor on the coals.
- 2 ounces of ground chuck per slider
- olive oil
- medium sweet onion, sliced
- gouda cheese slice for each patty
- small roll or bun for each slider
- mayonnaise, dijon mustard, ketchup or favorite condiments
- Heat grill to medium or medium high.
- Portion out approximately 2 ounces of fresh ground chuck per patty. Gently form patty slightly wider than your slider bun. Make an indention in the center of one side of the patty (helps it retain shape while cooking).
- Season both sides with salt and pepper.
- Gently place patties on grill. Cook for 5 minutes. Flip. Cook 2 more minutes.
- Meanwhile, brush olive oil on onions slices, and sprinkle with salt and pepper. Gently place on grill or saute in pan stovetop for a few minutes until preferred doneness. Keep warm until ready to build sliders.
- Place cheese slices on slider patties. Cook an additional 2 minutes and check one for doneness. Cook longer if necessary. Keep in mind the hamburgers will continue cooking a little after they are removed from the grill so it’s best to remove from heat just before it gets to the doneness you want.
- Build sliders to preference. Don’t forget the grilled onions!