Ingredients
- 1 onion finely chopped
- 10 oz ground beef chuck 80% lean
- 1 tsp onion powder
- kosher salt and freshly ground pepper
- 1 tbl butter cut into pieces
- 8 slider buns split
- 8 thin dill pickle chips
Instructions
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put the onion in a medium bowl and cover with 1/2 cup water.
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puree the beef with 2 teaspoons water, the onion powder, 3/4 teaspoon salt and a few grinds of pepper in a food processor until smooth.
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draw a 6-by-12-inch rectangle on a piece of parchment paper; flip over the paper so the pencil side is down (you should still be able to see the rectangle).
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press the beef into the rectangle; cover with another piece of parchment and press until the beef is very thin and fills the rectangle completely.
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uncover and score the beef into eight 3-inch-square patties.
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poke 5 holes into each patty with a chopstick (one in the center and one near each corner).
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slide the beef on the parchment onto a baking sheet, loosely cover with plastic wrap and freeze until firm, 10 to 15 minutes.
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trim the edges of the rectangle to make it even; cut patties along the scored lines.
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heat an extra-large skillet over medium-high heat.
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add the onion and liquid; bring to a boil.
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stir in the butter and arrange the patties over the onion.
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cook until the meat is no longer pink around the edges, 3 to 4 minutes.
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put a bun bottom upside down on each patty.
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to steam the bun tops, rest each across 2 bun bottoms (like a bridge).
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continue cooking until the patties are completely cooked through, about 2 more minutes, adding 1 to 2 tablespoons water if the skillet is too dry or if the onion starts browning.
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remove the bun tops from the skillet.
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slide a spatula under each patty, picking up the onions and bun bottoms along with the meat; flip over onto a plate.
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top each with a pickle and a bun top.
