Dull Men's Club

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

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Use a search engine, a tradesperson, Reddit, friends, a specialist Facebook group, apps, Wikipedia, an AI chat, a reverse image search etc. to answer simple questions, identify objects or get advice. We accept very few questions, and they must be over topics much more difficult than what is easily discoverable with a search. Also see rule 1, “comment baiting”.

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8. All polls must have an "Africa, by Toto" option. Why? Because we hear the drums echoing tonight.

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PriorityMotif@lemmy.world

I've been making sliders and everyone loves them so far (sh.itjust.works)

submitted 2 days ago by jws_shadotak@sh.itjust.works to c/dull_mens_club@lemmy.world

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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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[–] Electric_Druid@lemmy.world 7 points 2 days ago (1 children)

Sounds delicious!

[–] WhiteOakBayou@lemmy.world 5 points 2 days ago (1 children)

I like the idea of the higher protein beef

[–] jws_shadotak@sh.itjust.works 4 points 2 days 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@sh.itjust.works 3 points 2 days ago (1 children)

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

[–] jws_shadotak@sh.itjust.works 6 points 2 days ago* (last edited 2 days 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.