OK, tried a second batch (yes I will be eating vegetables for the rest of the week).

Tried grating the onions (actually grated about half until the onion fell apart then diced the rest) which resulted in more juice and more onion-y taste, but I don't think I cooked the sliders long enough this time.

The onions were not caramelized properly and there was too much raw onion taste. I probably used too many onions which didn't help, not used to these teeny-tiny burgers wink

Seasoning consistently reduced the difference between steaming the patty over the onions and cooking one side of the meat directly on the grill (with onions on top) but I still think the "steaming over onions" approach worked better.

I didn't put the bun on the burger until later in the cooking cycle to keep the uncooked juices out of the bun, but I think I paid a price in taste for that as well. Tom, note that covering the pan to keep the steam in is very important.

(where's Tom ? I dunno, he went out at 8am saying we needed more ground beef)

Last edited by bridgman; 01/09/11 05:53 PM.

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