Canard Stean Burgers

I spent 6 wonderful years in Portland, OR. A city that, to this day, holds my title for best food city in the US. These burgers came around during the pandemic from my favorite chef in the city, Gabe Rucker. No notes, they are perfect. Only change is Bar W gradd-finished beef.

Ingredients:

2 lbs Bar W Ranch ground beef

2 large eggs

1 packet French onion soup mix

1 tsp kosher salt

12 Hawaiian rolls, connected

8 slices American cheese

1 sweet onion, thinly sliced

1 tbsp butter

Yellow mustard

Bread and butter pickles

Directions:

Heat oven to 400°F.

In a large bowl, combine ground beef, French onion soup mix, eggs, and salt. Press into an even layer on a parchment-lined sheet pan.

Bake 10–12 minutes until cooked through.

Carefully pour the beef drippings into a skillet. Add minced onion and cook until soft and fragrant, about 5 minutes.

Spread onions over the beef, followed by pickle relish and American cheese. Return to the oven for 3–5 minutes until the cheese melts.

Keeping the Hawaiian rolls attached, slice them in half horizontally. Spread yellow mustard on the cut side of the rolls.

Using two spatulas, transfer the beef slab onto the bottom half of the rolls. Add the top buns and cut into individual sliders.

For the full steam burger experience, cover with a damp towel and microwave for 20–30 seconds just before serving.