It’s burger night! While the weather isn’t too bad for February, I still didn’t feel like firing up the grill, and rather than straight-up fry the burgers, I decided to steam them instead.
- Take a pound and a half of ground beef and using a scale, portion it out and make a dozen or so 2 ounce patties.
- Salt and pepper one side, then press in a dimple with your thumb to help keep them from puffing up into meatballs.
- Slice up an onion. Fry it up in an electric skillet (set to 325°) with a couple tablespoons of oil and a pinch of salt until they start to brown a little.
- Lay all the burgers on top of the onions, salted side down. Salt and pepper the other side, then put the lid on the skillet
Steamed mini burgers
Leave the lid on to let the steam from the onions cook the meat. You don’t even have to flip them! When they’re done, remove them (along with a healthy helping of onions!) onto small buns or rolls. I used King’s Hawaiian sweet rolls.
Serve with whatever hamburger fixings you like!
