This recipe can easily be adapted to full-size burgers. This recipe makes 12 sliders so probably would make 4-6 regular size hamburgers.
1 pound ground beef (80/20 or 85/15)
1 small onion, chopped fine
1 shallot, chopped fine (optional)
1-2 cloves garlic, minced
1-2 Tablespoons olive oil
about 2 Tablespoons unsalted butter
freshly ground pepper
Heat oil in medium size skillet over medium heat. Saute onions, shallot (if using), and garlic until medium to dark golden-season with salt and pepper as the onions start to soften. You will need to let the onions caramelize a little. So don't stir constantly, allow the onions to cook so that you can see the brown bits forming on the bottom (this is the sugar releasing from the onions and caramelizing on the bottom of the pan). Then start stirring the onions to incorporate the brown bits into all the onions. (see my pictures below). Remove from heat and let cool (at least a little) before you add to the beef. Once onions have cooled a little (or a lot --you can do this hours ahead or even the day before), add them to the ground beef with a little more salt and pepper. Mix together with your hands and form into small, thin patties. Heat a non-stick skillet or grill pan over medium heat. Put a dab of butter on top of each patty and put patties, buttered side down onto hot skillet. Put another small dab of butter on top of patties while the under side is cooking -let first side cook for about 3-4 minutes. Flip over and cook on the other side for another 3-4 minutes.
We like pickles, ketchup, yellow mustard, and mayo. I prefer Hellman's mayo and don't forget organic ketchup and pickles (no yucky high fructose corn syrup in these!).
I prefer the potato rolls. I also sometimes get the potato dinner rolls which are a little bit smaller and square rather than round. We tried the rolls on the right for fun --in our opinion the potato rolls rule!