(More) ultimate(est) perfect sliders from Serious Eats by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • imaluckyducky on July 03, 2021

    5 stars. Holy cow these are perfect, no-frills, incredibly juicy and flavorful with little intervention sliders! Caramelizing the onions in the cast iron skillet left a perfectly sticky caramelized onion residue that helped flavor the burgers, and all that was needed on the raw top before the onions went on was just a little bit of seasoning salt. Steaming the buns on top of the burgers is ingenious, no issues using a tea towel with a 12" skillet. The onions took longer to caramelize (really, 3 minutes?!), but the cook time for the burgers (4 minutes) is accurate if you successfully smoosh the patties to 1/4" thick. I used 75% lean ground beef because that was on sale and, quite frankly, the fat worked great to continue cooking the onions once the patties were flipped. I had slightly bigger buns, so used 3oz of meat instead of 2oz no problem.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.