On May 7, 3:55*pm, A Moose In Love > wrote:
> On May 7, 6:42*pm, merryb > wrote:
>
>
>
> > On May 7, 12:46*pm, Mark Thorson > wrote:
>
> > > Candle smells like White Castle burgers:
>
> > >http://www.cbsnews.com/stories/2010/...n6466320.shtml
>
> > > It would probably make me puke.
>
> > I saw this recipe on the Serious Eats site, and I have already made
> > them twice- my 12 year old loves them. I saw slider buns at my local
> > grocery, and decided to try them, sans pickle. As close to white
> > Castle that I recall.
>
> > Sliders
>
> > Ingredients
> > 1 large onion, finely minced (about 2 cups)
> > Kosher salt
> > 1 1/8 pounds freshly ground beef
> > 1 medium onion, peeled and grated on the medium holes of a box grater,
> > juices and pulp reserved (about 1 1/2 cups)
> > Freshly ground black pepper
> > 12 silce American cheese (optional)
> > 16 slider-sized buns (about 2 1/2- to 3-inches across)
> > 24 thin dill pickle slices
> > Condiments, as desired
>
> > Procedure
> > 1. Toss diced onion with 1 teaspoon kosher salt in medium bowl. Set
> > aside at room temperature until fragrant, about 10 minutes. Meanwhile,
> > divide beef into 12 evenly sized balls. Using damp hands, press balls
> > into even, patties approximately 1/8th-inch thick, and 3 1/2-inches
> > wide. Place on large plastic-wrap line plate. Patties can be stacked
> > with layer of plastic wrap between each layer. Place in refrigerator
> > until ready to cook.
>
> > 2. Preheat heavy-bottomed 12-inch skillet over medium low heat until
> > evenly heated, about 5 minutes. Reduce heat to low, and add half of
> > diced onion, using spatula to spread into even layer across bottom of
> > pan. Cook without moving until bottom of onions starts turning pale
> > golden brown, about five minutes (onions should barely sizzle while
> > cooking—adjust heat as necessary).
>
> > 3. Add half of grated onions and their juice to skillet. Stir onions
> > with rubber spatula to release browned bits from bottom of pan and
> > spread into thin, even layer. Arrange six hamburger patties on top of
> > onion mixture. Season top of patties with salt and pepper. Add 6
> > slices of American cheese if desired. Place bun bottoms, cut-side-
> > down, on top of patties. Place bun tops, cut-side-down, on top of bun
> > bottoms, staggering arrangement to maximize exposure to steam.
>
> > 4. Continue cooking over low heat until burgers are cooked through and
> > cheese is fully melted, about 3 minutes, adding extra onion juice if
> > pan runs dry, making sure to reserve at least half for second batch
> > (there should be no sizzling sound, and mixture should steam constantly
> > —in some rare cases, substituting water may be necessary if onion
> > juice all runs out). Remove from heat.
>
> > 5. Lift and bun with spatula. Pick up bun top, invert, and place
> > underneath spatula (burger should now be fully assembled, upside
> > down). Slide spatula out from between burger and bun top. Invert, and
> > place on plate. Repeat with remaining 5 burgers. Spoon any remaining
> > onions and melted cheese in skillet on top of each burger patty, along
> > with two pickles, and condiments as desired. Consume immediately,
> > before repeating with remaining 6 sliders.
>
> > Read mohttp://www.seriouseats.com/recipes/2...-sliders-recip...
>
> Thanks for the site. *Scroll down and they get into hearts and beef
> penis. *The heart I might try; as for the other?

I really like this site, but try the recipe too- I made it last night,
and got 100% approval again...