In-N-Out/Telway/White Manna Ultimate Animal-Style Mashup Sliders
A little squirt of mustard goes directly on a hot griddle.
Next, 2-ounce pucks of ground beef (we used a short rib, brisket, chuck blend from Pat LaFrieda) are placed directly on top of the mustard.
The patties are seasoned generously with salt and pepper.
Tons O' Onions
Lots and lots of shaved onions are spread over the sizzling patties. I use a mandoline to slice the onions in order to get them as thin as possible.
And More Onions
The meat should be completely coated with a layer of onion.
Flip and Cheese
Next, the patties are flipped and topped with a half slice of American cheese. The onions should now be steaming underneath.
Top buns go directly on the cheese...
...followed by the bottom bun, cut-side down.
The whole thing is draped with a towel to trap in the onion steam, heating the buns and cooking the burgers through.
The bottom buns are placed on a tray and squirted with a good squeeze of In-N-Out style spread (essentially Thousand Island Dressing).
The burgers are picked up, onions and all, and slid onto the waiting bottom buns. Any extra onions and grease from the griddle should be scooped in between the buns as well for extra juiciness and flavor.