June Pan Cheeseburger Sliders
Ingredients
2 teaspoons canola oil
4 cups diced onion
1 teaspoon salt
½ cup mayonnaise
2 tablespoons ketchup
5 teaspoons sweet relish
1 teaspoon sugar
½ teaspoon white vinegar
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon water
⅛ teaspoon baking soda
2 pounds ground beef
2 teaspoons Worcestershire sauce
2 teaspoons soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
¼ cup yellow mustard
1 dinner roll slab
10 slices American cheese slices
4 leaves iceberg lettuce
8 tomato slices
24 pickle slices
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
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Caramelize the onions
In a large saute pan set over medium-high heat, heat the oil until shimmering. Add the onions and salt and cook until the onions just start to release their moisture, 1-2 minutes. Reduce heat to medium (medium-low if darkening too quickly) and cook, stirring occasionally, until the onions are soft and caramelized, 15-20 minutes.
2 teaspoons canola oil
4 cups diced onion
1 teaspoon salt
saute pan
wooden spoon
measuring spoons
measuring cups
Make the sauce
While the onions are cooking, mix the mayonnaise, ketchup, relish, sugar, vinegar, salt and pepper in a medium bowl. Set aside for the flavors to meld.
½ cup mayonnaise
2 tablespoons ketchup
5 teaspoons sweet relish
1 teaspoon sugar
½ teaspoon white vinegar
½ teaspoon salt
¼ teaspoon black pepper
spatula
medium bowl
Combine water and baking soda
In a small bowl, combine the water and the baking soda. Set aside.
1 tablespoon water
⅛ teaspoon baking soda
small bowl
Finish the onions
Once the onions begin to appear dry and golden brown, add the baking soda-water mixture to the pan and stir. Continue cooking until the water evaporates and the onions start sizzling again, about 3 minutes. The onions should be caramelized and tender. Remove from heat and set aside.
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Roast cook mode using the button below.
June Oven
Make the burger mixture
Place the ground beef, Worcestershire sauce, soy sauce or tamari, garlic powder, onion powder and pepper on the June Pan. Mix with the tips of your fingers to incorporate.
2 pounds ground beef
2 teaspoons Worcestershire sauce
2 teaspoons soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
June Pan
Form the patty and add mustard
With your hands, press the burger mixture evenly into the June Pan, spreading it to fill each edge and corner. With a pastry brush or spatula, spread the mustard over the beef in a thin, even layer.
pastry brush
¼ cup yellow mustard
Roast the patty
Transfer the June Pan to the middle shelf of the June Oven. Roast 15 minutes, until the patty is browned and cooked through. June will notify you when the patty is ready.
Start assembling the sliders
When you have about 5 minutes cook time left on the patty, place the top half of the dinner roll slab facedown on the second June Pan or rectangular roasting pan. Spread about half the sauce on the slab, then lay the cheese slices over the sauce, overlapping as necessary. Spread the caramelized onions over the cheese.
10 slices American cheese slices
June Pan
Drain the beef patty
When June notifies you the beef is ready, remove the June Pan from the June Oven set it on a cooling rack. With two flip spatulas, lift the patty from the June Pan and lay it over the caramelized onions. (Discard the liquid in the June Pan.)
cooling rack
2 flip spatulas
Preheat the June Oven
With the shelf still in the middle position, preheat the June Oven to 350°F on the Roast cook mode using the button below.
Melt the cheese
Place the June Pan or roasting pan on the middle shelf of the June Oven. Roast the sliders 3 minutes, until the cheese is melted. June will notify you when the burger is ready. If desired, follow on-screen instructions to continue cooking.
Add remaining sauce
Spread the remaining sauce over the bottom of the roll slab.
Garnish
Remove the sliders from the June Oven. Top the meat with the lettuce, tomato slices and pickles.
4 leaves iceberg lettuce
8 tomato slices
24 pickle slices
Invert the sliders
Lay the bottom of the roll slab over the top. Place a chopping board over the June Pan or roasting pan. Carefully invert the sliders and June Pan or roasting pan so they are now facing up on the chopping board.
chopping board
Slice the sliders
Slice the roll slab at the creases to form 24 sliders. If desired, slice off any extra meat that may be hanging from the edge of the rolls.
bread knife
Serve
If desired, pierce each slider with a toothpick. Serve immediately.
toothpicks
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