Salt Block Sliders

A couple weekends ago, my sister-in-law and soon-to-be brother-in-law came to visit us in Denver, and we had a blast.  Since they love to cook as much as we do, we spent one whole day staying in, playing games, and experimenting in the kitchen.  They had given us a salt block and the book Salt Block Cooking by Mark Bitterman for Christmas, so we knew that was definitely something we had to try out!

We opted for sliders cooked on the salt block on the grill, topped with aged cheddar and sweet caramelized beer onions.  They were absolutely incredible!  The salt block definitely did impart some deep flavor in the patties, but by no means were they salty.  If you have a salt block at your disposal, definitely give them a try!



Salt Block Sliders

Burgers (recipe adapted from Salt Block Cooking):
   - 2 pounds fresh ground beef, preferably from a butcher, 80-85% fat
   - 1/4 cup milk, 2% or whole
   - 3 tablespoons ketchup
   - 1 1/2 tablespoon dijon mustard
   - 1 teaspoon black pepper
   - Vegetable or avocado oil for the salt block
   - Aged cheddar, or cheese of choice
   - Slider buns, preferably fresh from a bakery

Caramelized beer onions:
   - 2 sweet onions (Vidalia or Spanish)
   - 1 brown or amber ale
   - 2 tablespoons butter
   - Pinch of salt

Slowly heat your salt block on the grill by bumping up the temperature in 10 minute increments at low, medium, medium-high, and high temperatures, in order to heat the block to 500 degrees.



While the salt block is warming, begin preparing the onions.  Cut the onions in half, and slice it very thinly.  Warm your butter in a non-stick pan, and when it's hot, put the onions in the pan.  Stir to coat the onions with butter, and sprinkle a pinch of salt.  After about 2-3 minutes of sauteeing the onions, add the full beer to the pan.  Settle the onions, get the beer to a simmer, and cover.  Cook at medium to medium-low heat for 10 minutes.  Remove the lid after 10 minutes, stir, and keep covering and stirring them every 5 minutes until the onions get a deep brown color and all the liquid is gone.

Just before the salt block is up to temperature, mix the ground beef, milk, ketchup, mustard, and black pepper.  Form into 12 patties, pinching the center of each patty to create a small divot to keep the burgers from rounding in the middle while they cook.

Carefully brush the hot salt block with oil.  Grill the burgers on both sides, about 3 minutes per side.


Sprinkle with a little pepper as they cook.  Add the cheese to each burger, and let melt for about 30 seconds.



Warm the buns briefly cut-side down on the grill to lightly toast them, approximately 1 minute.  Put the burger on the bun and top with the caramelized onions.  Enjoy!