#2,642: French Onion Dip Burgers

Don't judge this burger picture by the lack of topping ingredients on it!  I took this picture before one of my kids dove into it.  If this was my ideal burger pictured, it would have had lettuce, tomato, grilled onions, provolone cheese, all on a lightly toasted brioche bun!  :)  But the kids were eating so they could go to the pool, and I was trying to finish up dinner so I could go back to writing a paper!  I was impressed I got a picture of this dinner at all!  (And yes, I even made fresh baked oven fries that night too!)

When my family started eating these you could tell there was something different about this burger.  Usually I make my burgers with onion, Worcestershire sauce, yellow mustard, garlic, and some seasonings, and they are much lighter in color than these.  So when my kids took a look at these burgers, my 9 year old asked if it was a new recipe (do they know me or what?!).  Overall we were pretty happy with these burgers.  I personally thought it was a tad salty, but no one else seemed to think so.  I would definitely make these burgers again...they were certainly easy!  Although most burger recipes are easy!  

I honestly don't know if there was a real recipe for this or not.  I saw a packet of french onion soup mix in my pantry and figured it could be added to some ground beef to make a burger.  I always like to add an egg to give it some moisture and I thought the water would cut down on the seasoning packet powder.  But I thought it was a bit too soft for the grill so I threw in a little bit of breadcrumbs to give it more binding. 

1 packet of french onion soup mix (like this kind...although I used a generic version) (next time I'll probably use 1/2 to 3/4 of a packet to cut down on the saltiness)
1 egg (I used just the yolk)
1/4 cup water
2 tbsp Italian seasoned breadcrumbs
1 lb ground beef
hamburger buns
desired burger toppings

In a bowl combine the ground beef, french onion dip mix, egg, water, and breadcrumbs.  Mix until just combined.  Preheat your grill over medium heat.  Form into patties and grill to desired done-ness.  Serve on a bun (or not!) with desired burger toppings.  

#1,994: Spicy Black Bean Burgers with Chipotle Mayo

I'll be honest, I wasn't sure I was going to like this recipe. I'm not a fan of spicy and I don't love adobe peppers.  So I thought adding the peppers and the sauce to the burger would make it too hot, and I never thought I'd eat the mayo at all.  This recipe totally proved me wrong!  The burgers were very easy to make and it is definitely even better with the melted cheese AND the chipotle mayo on it!  The original recipe says to serve immediately, but we had these a second time as leftovers, and they were just as good (obviously best fresh, but reheated works too).  

1/2 cup mayonnaise (I used vegan mayo)

2 teaspoons finely chopped chipotle pepper in adobo sauce 

1 teaspoon adobo sauce (from the can of chipotles)

1 small clove garlic, minced (about 1/2 teaspoon)

Pinch kosher salt

FOR THE BLACK BEAN PATTIES:

1 (15-ounce) can black beans, drained and rinsed

1 egg

1/2 small yellow onion, finely chopped (about 1/2 cup)

1 small clove garlic, finely minced (about 1 teaspoon)

1 cup bread crumbs

2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce)

1 teaspoon dried oregano

1/2 teaspoon cumin

1/4 teaspoon smoked paprika

1/8 teaspoon cayenne pepper (optional)

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

2 tablespoons olive oil

FOR THE SLIDERS:

16 slider buns or dinner rolls, sliced in half

8 ounces pepper jack cheese, sliced thin

1/2 red onion, sliced

Sliced sweet pickles

Chipotle Mayo:

Mix all ingredients together in a small bowl. Refrigerate in an airtight container until ready to use.

Black Bean Burgers:Place beans in a small bow and mash with a fork or potato masher. Add egg, bread crumbs, adobo sauce, oregano, cumin, smoked paprika, cayenne (if using), salt and pepper. Mix well.  Form into one-ounce patties – about 2 tablespoons per patty – by rolling mixture into a ball, packing together firmly, then flattening slightly.

Add the olive oil to a large saute pan over medium heat. Working in batches so that the burgers aren’t too crowded, cook one one side until browned – about 5 minutes, then carefully flip and cook until browned and cooked through, about 10 minutes total.

Remove patties to a paper-towel-lined plate to drain and cool slightly.

Put slider buns sliced-side up on a cookie sheet. Add black bean patties to the bottom halves of the buns and top with cheese. Place under oven broiler until cheese has melted and buns are golden brown, about one minute (depending on your broiler – just watch carefully!)

Remove from oven and slather chipotle mayo on the inside of the bun tops. Top burgers with red onions and pickles, sandwich with the bun top, and secure with a toothpick or skewer. Serve immediately.

#1,845: Papa Burger

I came across this recipe in a recent issue of Taste of Home.  It's a pretty regular occurance in my house, that if I have ground turkey in the fridge and I don't know what else to make, to throw together some turkey burgers for our dinner.  It's simple, it's quick, and everyone in my family enjoys it.  When I saw this recipe, it looked good and different enough to want to try, but not so different that my family wouldn't want to try it.  I did not add the additional topping since my family doesn't like anything on their burgers besides catsup and cheese (most of them).  The burgers were moist, and really good, and although my family enjoyed it, they all said they would prefer a regular burger next time/instead.  I think it was the flavoring of the liquid smoke that turned them off.  BUT it was still a really good burger and I might make it for them every once in a while.

1 pound ground beef or ground buffalo

1/3 cup finely chopped onion

1 slice whole wheat or white bread, broken into small pieces

2 tablespoons red wine vinegar

1 tablespoon liquid smoke

2 teaspoons Worcestershire sauce

1 teaspoon hamburger or steak seasoning

1/4 to 1/2 teaspoon garlic salt

1/4 to 1/2 teaspoon pepper

1/4 cup all-purpose flour

4 onion hamburger buns, split

Optional toppings: 

4 Bibb or Boston lettuce leaves

1/3 cup prepared Thousand Island salad dressing

4 slices red onion

1 large heirloom tomato, sliced

Combine first nine ingredients; mix lightly. Shape into four 3/4-in.-thick patties. Press patties into flour to lightly coat both sides.

In a large nonstick skillet (I grilled ours instead), cook burgers over medium heat until a thermometer reads 160°, about 4-5 minutes per side. 

Layer bun bottoms with lettuce, burgers, salad dressing and onion and tomato slices. Replace bun tops. Yield: 4 servings.

#1,695: Slider-Style Mini Burgers

I really wasn't sure my non-mayo loving family would like this recipe (especially since I made it wrong!!), but they loved it!  Shocked.  I may not have read the directions well and mixed the ground beef (turkey), onion soup mix, cheese and mayo BEFORE I ground the meat.  So it was this big mushy mixture.  But I figured I'd try cooking it to see what would happen.  I ended up adding a little more mayo and cheese since most of it cooked out.  Turned out great!

PS: Look at the amounts below..it says it serves 24!  But I halved this recipe and only got 8 sandwiches out of it.  

2 pounds ground beef
1 (1.25 ounce) envelope onion soup mix
1/2 cup mayonnaise
2 cups shredded Cheddar cheese (I used mozzarella)
24 dinner rolls, split (I used whole wheat)
1/2 cup sliced pickles (optional, I omitted)

Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray with cooking spray.

Mix together the ground beef and onion soup mix in a large skillet; cook and stir over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Remove from heat. Stir the mayonnaise and Cheddar cheese into the ground beef mixture.

Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray.

Bake in the preheated oven until the burgers are heated through and cheese melts, about 30 minutes. Serve with sliced pickles.

#1,345: Paleo Burgers with Caramelized Balsamic Onions & Avocado

Holy heck, did I love this burger recipe!  I loved it so much, I ate it today for lunch AND dinner.  I also chopped up my burger and ate it over romaine so it was more of a turkey burger salad.  So simple to make, and delicious!  The burger recipe itself if pretty plain, but I was okay with that.  If you however, have a burger recipe you love, feel free to substitute that instead.  :)  This recipe was just fine with me though! 

1½ pounds of lean ground beef (I used ground turkey)
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of garlic powder
2 tablespoons of coconut oil
2 small onions, thinly sliced
2 tablespoons of balsamic vinegar
1 beef steak tomato, sliced into 6 thick slices
3 avocados (I used pre-made guacamole)

Heat a medium skillet to medium high heat.  Add 1 tablespoon of coconut oil, once melted add in thinly sliced onions. Saute until lightly caramelized, stirring occasionally. {about 10-15 minutes}.  Add in balsamic vinegar. Saute for another 5 minutes, stirring occasionally. Set aside. (This did not take nearly as long for me…maybe only 10 minutes max for all of the steps)

Form six ¼lb. burgers with the lean ground beef.  Lightly season both sides with salt, pepper, and garlic powder.

I grilled mine instead so I skipped this step: Heat a large skillet to medium-high heat. Add in 1 tablespoon of coconut oil. Place the burgers in the skillet and saute each side for 3-5 minutes {depending on your desired doneness}. Remove from skillet and let sit for 1 minute.

Place 1 large slice of beef steak tomato on a plate, then the burger, then 2 tablespoons of the balsamic caramelized onions, and top with sliced avocado. Serve with gluten-free mustard if desired.

#1,304: Cola Burgers

A little surprisingly, my family really enjoyed these burgers.  The girls both asked for seconds and Chloe almost never finishes an entire burger. I only had a few bites because I wanted to try it and be able to review it but it wasn't something that was really on my plan so I couldn't eat the whole thing.  This will be a recipe our family makes again!
1 egg
1/2 c cola, divided
1/2 c crushed saltines
6 tbsp french dressing, divided
2 tbsp grated parmesan cheese
1/4 tsp salt
1 1/2 lb ground beef or turkey
hamburger buns

Combine the egg, 1/4 c cola, saltines, 2 tbsp dressing, parmsaan and salt.  Add the ground meat and mix well.  Shape into 6 patties.

In a bowl combine the remaining cola and dressing.  Grill patties uncovered for 3 min per side Brush with cola mixture.  Grill 8-10 minutes longer, or until juices run clear, basting and turning as needed.  Serve on buns.

#1,284: Italian-Style Turkey Burger with Bacon

You will notice that this recipe says to serve on ciabatta rolls and that is obviously not pictured in the photo above.  I ate this w/out a bun and I didn't want to waste a ciabatta roll, so I just grabbed a regular hamburger bun for the photo instead.

This recipe was not supposed to be made with ground turkey, so feel free to make this with ground beef/sirloin instead.  I however, pretty much exclusively eat ground turkey so I just substituted it out.  I LOVED this burger.  LOVED it.  I've been dreaming about it and I need to get back to the grocery store so I have more bacon to make this again.  It's really good.  It was supposed to have roasted tomatoes on top, which I'm sure would make this even better, but I decided not to make them this time.  If you check the original recipe, you can find the ingredients/steps needed to make that.

2 tablespoons olive oil
8 very thin slices prosciutto (I used organic bacon instead)
2 large shallots, finely diced (about 2/3 cup)
Salt and freshly ground black pepper
2 garlic cloves, minced
1 1/4 pounds freshly ground beef chuck (I used ground turkey)
2 tablespoons finely chopped fresh Italian parsley
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg, beaten to blend
4 3 1/2-inch squares ciabatta bread, halved horizontally
2 tablespoons butter, room temperature
4 ounces Fontina cheese, thinly sliced
8 romaine lettuce leaves

FOR THE GOURMET KETCHUP:
1/2 cup ketchup
1 tablespoon Dijon mustard
1 tablespoon Sherry vinegar
1 tablespoon Worcestershire sauce
1 tablespoon finely chopped fresh chives
2 teaspoons finely chopped fresh tarragon
3 tablespoons extra-virgin olive oil

To prepare the burgers: Heat 1 tablespoon of oil in a heavy large sauté pan over medium heat. Working in batches, lay the prosciutto slices in the pan and cook over medium heat until crisp and golden, about 2 minutes per side. Transfer the crisped prosciutto to a paper towel-lined plate.

Heat the remaining 1 tablespoon of oil in a heavy small sauté pan over medium heat. Add the shallots. Sprinkle with salt and pepper and sauté until tender, about 2 minutes. Stir in the minced garlic. Remove from the heat and cool completely.

Gently mix the cooled sautéed shallots and garlic with the ground beef, parsley, mustard, Worcestershire sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a large bowl until well blended. Mix in the egg. Divide the beef mixture into 4 equal mounds. Shape each mound into a patty.

Preheat a grill pan or prepare a barbecue for medium-high heat. Brush the cut sides of the ciabatta with butter. Grill the ciabatta, cut side down, until lightly toasted, about 2 minutes. Place the ciabatta on a plate and cover to keep warm.

Grill the patties until brown on the bottom, about 3 minutes. Turn the patties over. Top the patties with the roasted tomatoes and then with the cheese. Continue to grill until the patties are no longer pink in the center.

Meanwhile, to make the gourmet ketchup: Whisk the ketchup, mustard, vinegar, Worcestershire sauce, chives, and tarragon in a large bowl to blend. Gradually whisk in the oil to blend well. Set the sauce aside.

To serve: Place the lettuce over the grilled ciabatta bottoms. Set the patties on the lettuce. Spoon some gourmet ketchup over the burgers. Top with the crisped prosciutto. Cover with the ciabatta tops. Serve the remaining gourmet ketchup alongside.

#1,282: Chicken Burgers with Cheddar and Spinach

My mom and I are actually fighting (not really) over who found this recipe on Pinterest and decided we should make it for the 4th of July.  I swear I found it first and she repinned it from me.  Sorry for the bad photo, but all the burgers were being eaten when I realized I never got a picture.  So I stopped my sister mid way through eating to snap a photo.  I ended up eating this without the cheese or panko and liked it.  My family decided it wasn't a good "burger" recipe though and would not make it again.  I however, WOULD!  I loved it on top of a salad all cut up.  The first bite really tasted more like chicken (which I don't like as a burger flavor) but then I got used to it and really enjoyed it.  To each his own....

4 oz. wilted spinach

1/2 small onion

1 clove of garlic

2 green onions, roughly chopped
1 lb ground chicken
2 T. balsamic vinegar

2 t. soy sauce

1 t. lemon juice

1/2 t. chili powder

1/4 c. shredded cheddar cheese
1/2 c. of Panko

In a food processor combine the spinach, onion, garlic and green onion.  Stir this mixture into 1 lb. ground chicken and add the remaining ingredients (balsamic, soy sauce, lemon juice, chili powder, shredded cheese, and panko).  Gently mix all together and form into patties.  Grill over medium heat until done.  

#1,241: The Perfect Hamburger (Is it??)

I hate when recipe claim to be the best at something...it gives the recipe a lot to measure up to.  This recipe was called, "The Perfect Hamburger" so we gave it a try.  Do I think this was the best or most perfect burger I've ever eaten?  No.  Was it good and did we all enjoy it?  Yes!  This recipe did not have any egg in it, like most of the burgers we eat do, but it held together better because of that.  I wasn't sure my family would love all of the onion in it, but they never even noticed.  I'd make these again.  They sure were easy.  Not the world's best, but easy and good. 

1 lb. ground chuck or ground lean beef
2 Tbs. finely chopped yellow onion
1 tsp. minced garlic
1 tsp. salt
1/2 tsp. freshly ground pepper
4 slices cheddar or Swiss cheese (optional)
4 hamburger buns, split
Sliced tomato for serving
Sliced sweet white onion, such as Maui, Vidalia or Walla Walla, for serving
Torn lettuce for serving
Sliced dill pickle for serving
Ketchup, mayonnaise, mustard or other condiments of your choice for serving1 or 2 dashes of Worcestershire sauce

Prepare a charcoal or gas grill for direct grilling over medium-high heat.  In a large bowl, mix together the beef, yellow onion, garlic, salt, pepper and Worcestershire sauce. Form the mixture into 4 patties, each 3/4 inch thick.

Grill the hamburgers directly over medium-high heat, turning once, 3 to 5 minutes per side. Check for doneness by cutting into a hamburger near the center or testing with an instant-read thermometer. No pink should show on the inside, and the internal temperature should register at least 160°F on an instant-read thermometer. If making cheeseburgers, place a slice of cheese on top of each hamburger during the last 3 minutes of cooking.

During the last 2 to 3 minutes of cooking, toast the hamburger buns, cut side down, on the grill. Serve the hamburgers on the buns with tomato, white onion, lettuce, dill pickle and condiments. Serves 4.

#1,116: Guacamole Burger

This recipe says to broil your burger, but unless you don't have a grill, that doesn't sound appealing to me at all.  I thought this recipe also lacked a lot of flavor so I made our favorite fresh burger recipe and added some cilantro and chili powder to it.  Okay let's be honest, I added it to my burger and left the others alone. My husband would never have eaten it with cilantro in it.

Delicious!  Granted, this is pretty much our favorite burger recipe eaten with tomato and guacamole, but still, it sure was good!

4 ounces lean ground beef
1/2 teaspoon chili powder
2 tablespoons chopped cilantro
whole wheat hamburger bun
1/4 cup guacamole
sliced tomatoes

Preheat the broiler. Mix ground beef with chili powder and chopped cilantro; form into a patty and broil 4 minutes a side. Place patty on bottom half of a whole wheat hamburger bun and top with 1/4 cup guacamole, 1 tomato slice, and top half of bun.

#887: Cowboy Turkey Burgers

My two sisters and my mom have been telling me how good these burgers are and that I needed to try it.  We are a burger loving family (okay some of us are!) so I finally got this recipe on our menu.  Unfortunately our grill is super finicky so we had to grill in the garage which kept setting off the smoke alarm and giving my husband a mini heart attack thinking it was going to blow up our house.  He's informed me that we are NOT doing that again.  :)  Our garage smells delicious though! 

We really enjoyed these.  Okay the kids and I enjoyed these, Brian got a plain burger because he wouldn't have eaten it with cheese inside.  I also omitted the jalapenos so my kids would actually eat this.  If you like heat, definitely add it in.  As much as I enjoyed these though, I honestly didn't think they were any different/more special than some of the other turkey burger recipes I've tried and enjoyed. 

1 lb 93% lean ground turkey (sorry this is too lean for my liking, we used 85%)

1/2 cup whole wheat bread crumbs

1/2 cup red onion, chopped finely

1-2 jalapenos, chopped finely

1/2 cup low fat cheddar cheese

1 tbsp mustard

2 tablespoons Worcestershire sauce

1 teaspoon fine sea salt, divided

Combine all of the ingredients in a bowl and mix until just combined.

Divide into four patties and let rest for 10 minutes.

Cook burgers on the grill for 5-6 minutes each side or until cooked through completely. You can also cook in a skillet for 5-6 minutes on each side.

If you make the recipe as directed (not my changes) this makes 4 burgers at 6 ww+ pts each (not including the bun).

#860: Spicy Black Bean Burgers

It's lent, so that means no meat on Fridays  Why is it so easy to not eat meat on Fridays NOT during lent but somehow when you are prohibited from eating it, that's exactly what you plan to do each Friday instead??  My mom was planning to be in town on this particular Friday so I made veggie chicken patties for Brian and the kids and took this opportunity to make these black bean burgers for her and I.  I had made them earlier in the week and froze them (as instructed in the directions) so we just had to place the frozen burgers in a skillet when we were ready to cook them.  (Gotta love freezer meals!)

These are delicious!  DELICIOUS!  I loved them.  I cannot wait to make them again and I love that these are cooked from frozen.  I'll definitely be eating these again soon.

16 oz can black beans, rinsed and drained
1/2 red bell pepper, cut into 2 inch pieces
1/2 cup chopped scallions
3 tbsp chopped cilantro
3 cloves garlic, peeled
1 jumbo egg (I used egg substitute)
1 tbsp cumin
1/4 to 1/2 tsp kosher salt
1 tsp hot sauce
1/2 cup quick oats
4 whole wheat 100 calorie buns
1 small Haas avocado, sliced thin

Dry the beans well after washing, extra moisture keep the burgers from sticking. In a medium bowl, mash beans with a fork until thick and pasty. In a food processor, finely chop bell pepper, cilantro, onion, and garlic, then add oats, then eggs and spices. Then stir into mashed beans.

Divide mixture into four patties (using slightly oiled hands helps) and place them onto a flat surface covered with wax paper. (If it's too wet, chill the mixture 30 minutes in the refrigerator or add another tablespoon of oats). Freeze at least 2 hours before cooking or keep frozen until ready to cook.

Heat a lightly sprayed skillet to medium heat and cook frozen burgers about 7 minutes on each side. If grilling, preheat grill over medium heat, and lightly oil a sheet of aluminum foil; grill 7-8 minutes on each side or you can bake in the oven at 375° on a lightly oiled baking sheet.

According to the original website, these burgers (without the bun or avocado) are 4 ww+ pts each.

#792: Ranch Cheddar Burgers

This recipe is a super, super easy make-ahead freezer meal and an ideal meal to make if you are doing a lot of freezer cooking/prep meals in a day.  I got 8 burgers out of 2 lb of ground turkey, which is more than enough for 2 meals for our family.  Brian had no idea this had ranch dressing mixed into it.  Instead of cheddar cubes, I decided to use shredded cheddar instead.  Although it kept it fairly moist, it totally lost the cheese flavoring.  I left Brian's burgers w/out cheese and I could hardly tell which had the cheese and which did not.  I would make this again for my family but would just put shredded cheddar in all of them (he'll never know!).  If I wasn't trying to keep this healthy I would definitely try it with the cheese cubes.  I think it would have been great!  But for us, for now, shredded cheddar is just fine.

2 lbs ground beef
1 cubed cheddar cheese
3 Tbsp Ranch Dressing Mix

Combine beef, ranch dressing mix and shredded cheddar cheese. Gently shape 6 patties of equal size and thickness. With your thumb, or back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. This helps that patties to cook evenly. Grill patties over direct high heat with the lid closed as much as possible, until cooked to medium doneness – 8-10 minutes, turning once. Or cook in fry pan on stove top over med- high heat until done.

#574: Turkey Burgers

I had a 5 lb container of ground turkey from Sam's Club and decided to make this recipe with some of it.  I love burgers (most of the time, as long as they are well done), I am NOT a fan of turkey burgers.  They are too light in color when they are cooked and just have a different taste.  So I wasn't just leery about trying these I was scared that I wouldn't eat it at all.  The girls are also not big burger fans and I'm trying to get them to eat them more often so they like both hamburgers AND hot dogs. 

I am so happy to report that we all loved these burgers.  Not just liked them, we LOVED them.  Allison asked for seconds and Chloe finished her entire burger (granted it was a tiny slider, but that's okay!)  We are definitely making these again! 

The recipe below makes 4 burgers (Or in our case 3 regular size burgers and 2 minis)

1 pound ground turkey
1 tablespoon and 1 teaspoon seasoned bread crumbs
1 tablespoon and 1 teaspoon finely diced onion (I used dried minced onion)
1 egg white, lightly beaten
1 tablespoon and 1 teaspoon chopped fresh parsley (I used dried parsley)
1 clove garlic, peeled and minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 teaspoon Worcestershire sauce

In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 4 patties.

Cook the patties on a grill or in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F.

#497: Burger Sliders

I love burgers.  We don't eat them often though because the girls really aren't fans and I'm not good at making them (they always turn out dry and tasteless).  I came across this recipe which got great reviews, and when I asked the family what they wanted for dinner this week, Brian said "hamburgers" so it was the perfect time to try this one out!

It was supposed to have crumbled bacon in the mixture but I figured that might be pushing my luck with my gang so I omitted it.  (I would have loved it though!)  I also cooked my onions in a little olive oil before adding it to the mixture so it would blend in more and not be so noticeable. 

We loved this!  We are going to make more and freeze them so we have them on hand after the baby comes.  SO yummy!

4 slices of bacon
1 onion, finely chopped
3 lb ground beef
2 cloves minced garlic
2 tbsp Worcestershire sauce
salt and pepper
24 small dinner rolls

In a skillet, cook bacon until crisp.  Remove bacon and drain on paper towels.  Discard all but 2 Tbsp. bacon fat.  Cook onion in bacon fat until translucent, about 3 minutes, then add garlic and cook 30 seconds longer.  Remove mixture from pan and let cool.  Crumble bacon when cool enough to handle.
In a large bowl combine beef, bacon, onion mixture, Worcestershire sauce and salt and pepper, and mix well.  Form into 24 small patties and chill.
Preheat grill to medium; oil when hot.  Cook burgers for about 7 minutes for medium rare, turning once halfway through.  Serve burgers on rolls.

#454: White Castle-like Sliders

      

I love White Castle burgers.  I'm glad we don't have one in our town.  I've been dying for Brian to try these, but I knew that the onions would be a no-go for him.  So when I found this recipe, I figured it would be a good chance to see if he would try these, and leave out most of the onions (and cheese) on his burgers.  (Basically he's eating onion flavored baked meat on a bun).

2 thumbs up from Brian and I!  We really, really enjoyed these!!  Allison liked it, and Chloe thought it was fair.  But I am definitely making these again.  The hardest part is finding the small buns (not Hawaiian rolls!) to put these on.  We eventually found and used mini Kaiser rolls and thought it was a great combo! 

This is a recipe that you probably should check the original link so you can see what the meat is supposed to look like before going into the oven! 

1/2 cup dried onion flakes
2 pounds ground chuck- 80/20 ground beef
1/2 t. seasoned salt
6 slices cheddar cheese
24 small party rolls- I use Martin's Potato Bread Party Rolls
24 dill pickle slices

Evenly spread the onions on the bottom of a 9x13 inch baking dish. Gently press the ground beef on top of the onion flakes. Press evenly making one giant patty. Sprinkle with seasoned salt. Bake in a 400 degree oven for 20 minutes. Using a paper towel, pat the excess grease from the top of the patty. Top with cheddar cheese, return to oven for 2 more minutes. Remove from oven, let set 5 minutes then cut into 24 patties. Slice open and separate each party roll. Place bottom of rolls on a large platter. Using a spatula lift patty with onion layer onto each bun bottom. Top each slider with a pickle slice then the bun lid. Serve immediately. Makes 24 Sliders. 

According to the original website, you can make these ahead of time!Store these upside-down in an airtight container in the refrigerator. This will prevent the bottom bun from getting soggy from the onion layer. To reheat, place a few on a microwave safe plate and heat in the microwave for 20 seconds then 5 second increments after that until warm through.