Ingredients
- 1 pound ground sirloin
- 1/2 pound ground pork
- 1/2 pound ground veal
- Salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- Rolls (recommended: Parker House)
- 16 dill pickles
- Onion Relish, recipe follows
Directions
Heat a grill to high.
Combine all of the ground meat into a large mixing bowl. Shape into 16 (1-ounce) patties. Season patties generously with salt and pepper and drizzle with oil.
Cook burgers on a very hot grill for about 30 seconds on each side. If a smoky flavor is desired, you may place a lid on the grill during cooking. Serve the patties on Parker House rolls garnished with a dill pickle and Onion Relish.
Onion Relish:
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic
- 2 onions, cut in 1/2 lengthwise and sliced thinly
- Salt and freshly ground pepper
- 1/2 cup water
- 1/2 cup ketchup
- 2 tablespoons yellow mustard
Heat a large skillet over medium-high heat and add the olive oil and garlic cloves. Saute the garlic until lightly browned. Add the onions and continue to cook the mixture until golden brown. Season well with salt and pepper, add the water, stir, and bring to a boil, scraping up the caramelized bits on the bottom of the pan. Stir in ketchup and mustard. Simmer until thick. Remove from heat and let cool before serving with the burgers.
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By MasonCityRoss
on June 21, 2011
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I notice that the recipe has not been amended.
32 ounces of meat divided by 16 burgers would make each patty 2 ounces.
We now make our slider patties with 1.5 oz of meat. We found that 2 oz patties were too much like a full size burger. 1 oz was hard to keep in one piece for us, but they would be more slider like.
Would any foodnetwork chef creator of a recipe ever amend a typo or error that is found in a recipe? It seems irresponsible for foodnetwork to allow an obvious typo or error stand in a recipe.
By Chef #850475
malibu, CA
on March 13, 2009
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The recipe says make 16 (1 ounce burgers ... from 2 pounds (32 ounces of meat?? Anyway, this was a great recipe and I enjoyed the relish, I substituted Dijon mustard for the yellow because that was all I had and I prefer it.
By estremler_8088463
Shrewsbury, MA
on May 06, 2008
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The onion relish was fabulous, I find it similar to the sauce they put on sausages at Fenway Park... I followed the recipe to the tee, while sauteing, I added 2 rounds of sriracha sauce and it gave it the PERFECT ZING!!!.
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