Gallery: Dear AHT: How to Make a Palindrome Burger

Onions
Onions

First, I finely slice my onion, then get it sweating and cooking in a heavy sauté pan with a lid.

Construction
Construction

I made two patties the diameter of a regular hamburger but the thickness of a slider. I seasoned them at the last minute, when the onion was ready, popped them onto the bed of onion, and laid cheddar cheese over the patties. (I use Keen’s Cheddar because its sharp, tangy flavor nicely cuts through the fat of the meat and balances with the sweetness of the onion.) Finally, I popped the bun base on one stack and the top on the other.

Steaming
Steaming

I put the lid back on the pan to keep the pan insides steamy and allowed them to cook. I like using the sauté pan as it enables a steamy atmosphere without having to use a towel that is thereafter forever pungent with onion.

Post-steaming
Post-steaming

When they're ready the bread is fabulously pillowy and the onion aroma is heady.

Building the burger
Building the burger

The base stack is lifted out and carefully flipped onto the plate. Sliced pickle goes on top.

Ready to eat!
Ready to eat!

The other stack is laid on top to complete the palindrome of bread, cheese, patty, onion, pickle, onion, patty, cheese, and bread.

And...it is bitten
And...it is bitten

I'm really happy with this. It retains all the qualities of a slider, apart from the dinky-scale cuteness, and the flavor is exactly the same. The thinness of the patty means it cooks much the same as a normal slider in spite of of the extra diameter. The good thing, especially if you're cooking for one, is that a single burger does perfectly for a meal.

Dear AHT: How to Make a Palindrome Burger