Mini Steak Burgers with Caramelized Onions
Mini Steak Burgers with Caramelized Onions
Ingredients
For the Mini Steak Burgers
- 1 pound lean ground beef, 85-90% lean
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Caramelized Onions
- 1 yellow onion, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon salt
For Assembly and Toppings
- 8 mini whole wheat slider buns, lightly toasted
- 8 lettuce leaves, small, such as butter or green leaf
- 1 tomato, sliced thinly
- 8 dill pickle slices
- 2 tablespoons Dijon mustard, as needed
Instructions
- 1
Prepare the caramelized onions: Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the thinly sliced yellow onion and salt. Cook, stirring occasionally, for 15-20 minutes, or until the onions are very soft and deeply golden brown. Stir in the balsamic vinegar during the last 2 minutes of cooking. Remove from heat and set aside.
⏱️ 20 min
- 2
While the onions are caramelizing, prepare the mini steak burgers: In a medium bowl, combine the lean ground beef, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Gently mix until just combined, being careful not to overmix, which can make the burgers tough.
⏱️ 5 min
- 3
Divide the beef mixture into 8 equal portions. Form each portion into a small, thin patty, about 2 1/2 to 3 inches in diameter and 1/2 inch thick. Make a small indentation in the center of each patty with your thumb to prevent puffing during cooking.
⏱️ 5 min
- 4
Heat 1 tablespoon of olive oil in a large non-stick skillet or cast-iron pan over medium-high heat. Once hot, add the burger patties, working in batches if necessary to avoid overcrowding the pan.
⏱️ 2 min
- 5
Cook the patties for 2-3 minutes per side for medium-rare, or longer for your desired doneness. For a midnight snack, aim for well-cooked to avoid any concerns. Ensure an internal temperature of 160°F (71°C) for ground beef.
⏱️ 8 min
- 6
Lightly toast the mini whole wheat slider buns, either in a toaster, under the broiler, or in the same skillet after cooking the burgers. This adds texture and prevents sogginess.
⏱️ 2 min
- 7
Assemble the mini steak burgers: Spread a thin layer of Dijon mustard on the bottom half of each toasted bun. Top with a lettuce leaf, a mini burger patty, a slice of tomato, a few caramelized onions, and a dill pickle slice. Place the top bun on each burger.
⏱️ 3 min
- 8
Serve immediately as a satisfying and healthy midnight snack.
Kitchen Tools
Nutrition Facts (per serving)
Mini Steak Burgers with Caramelized Onions
Ingredients
For the Mini Steak Burgers
- 1 pound lean ground beef, 85-90% lean
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Caramelized Onions
- 1 yellow onion, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon salt
For Assembly and Toppings
- 8 mini whole wheat slider buns, lightly toasted
- 8 lettuce leaves, small, such as butter or green leaf
- 1 tomato, sliced thinly
- 8 dill pickle slices
- 2 tablespoons Dijon mustard, as needed
Instructions
- 1
Prepare the caramelized onions: Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the thinly sliced yellow onion and salt. Cook, stirring occasionally, for 15-20 minutes, or until the onions are very soft and deeply golden brown. Stir in the balsamic vinegar during the last 2 minutes of cooking. Remove from heat and set aside.
⏱️ 20 min - 2
While the onions are caramelizing, prepare the mini steak burgers: In a medium bowl, combine the lean ground beef, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Gently mix until just combined, being careful not to overmix, which can make the burgers tough.
⏱️ 5 min - 3
Divide the beef mixture into 8 equal portions. Form each portion into a small, thin patty, about 2 1/2 to 3 inches in diameter and 1/2 inch thick. Make a small indentation in the center of each patty with your thumb to prevent puffing during cooking.
⏱️ 5 min - 4
Heat 1 tablespoon of olive oil in a large non-stick skillet or cast-iron pan over medium-high heat. Once hot, add the burger patties, working in batches if necessary to avoid overcrowding the pan.
⏱️ 2 min - 5
Cook the patties for 2-3 minutes per side for medium-rare, or longer for your desired doneness. For a midnight snack, aim for well-cooked to avoid any concerns. Ensure an internal temperature of 160°F (71°C) for ground beef.
⏱️ 8 min - 6
Lightly toast the mini whole wheat slider buns, either in a toaster, under the broiler, or in the same skillet after cooking the burgers. This adds texture and prevents sogginess.
⏱️ 2 min - 7
Assemble the mini steak burgers: Spread a thin layer of Dijon mustard on the bottom half of each toasted bun. Top with a lettuce leaf, a mini burger patty, a slice of tomato, a few caramelized onions, and a dill pickle slice. Place the top bun on each burger.
⏱️ 3 min - 8
Serve immediately as a satisfying and healthy midnight snack.