Dull Men's Club

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An unofficial chapter of the popular Dull Men's Club.

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I've been making sliders and everyone loves them so far (self.dull_mens_club)

submitted 2 months ago by jws_shadotak to c/[email protected]

5 comments fedilink hide all child comments

I've made sliders about 4 or 5 times in the past couple months and they've gotten really good. I use Gibsons seasoning salt, a higher protein beef (88/12 was the last one), white onions, and Hawaiian rolls. Add whatever cheese we have at the time.

I brought one to my neighbor and he suggested horseradish sauce, which was absolutely stellar.

My kids, my wife, and my neighbors all say they're amazing.

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[–] [email protected] 7 points 2 months ago (1 children)

Sounds delicious!

[–] [email protected] 5 points 2 months ago (1 children)

I like the idea of the higher protein beef

[–] jws_shadotak 4 points 2 months ago

I use butter to get some of that fatty/salty flavor into there and it's easier to maintain size and shape when the fat from the beef isn't rendering out into the pan

[–] otp 3 points 2 months ago (1 children)

I've never made them before. Could you share the directions/recipe?

[–] jws_shadotak 6 points 2 months ago* (last edited 2 months ago)

Ingredients:

White onion (about 1/2 an onion per 16 burgers)

Hawaiian rolls (a 16 pack will use about 2 lbs of beef)

Beef - your choice of mix. I've been using higher mix of protein to fat lately.

Cheese

Horseradish sauce or whatever you're into

.....

I use a cast iron skillet for the burgers and a big flat top griddle to toast the buns.

Pack some patties with the seasoning of your choice. I used Gibson seasoning. I pack them to about the size of my palm. They'll shrink a bit while cooking.

Mince some white onion. Saute them with some butter if you want.

Toast your buns if you want.

To cook the patties, I throw down a bit of butter and throw the patties in. Once the sides start to brown, I'll flip and throw my toppings on - onions and then cheese to keep everything in place. Sometimes I'll put bacon on if I have some.

Once the bottom of the patty is browned, I put it on the bun cheese-side down to prevent sogginess.