Mini Burgers & Crispy Onion Rings

By danyell923

Stand • Manhattan

These little burgers, listed as a side dish at Stand, are about half the size of the restaurant's standard ones. Like their larger counterparts, the mini burgers are extra juicy because they're made with a mixture of meats, including ground chuck and short rib. The accompanying onion rings are unbelievably crispy, thanks to the club soda in the batter.

Ingredients

• 1 pound ground chuck
• 1/4 pound boneless short rib, minced
• 6 mini brioche buns, split and toasted
• Ketchup and pickle slices, for serving
• Crispy Onion Rings
• 3 cups all-purpose flour
• 1 cup water
• 1 1/2 cups seltzer, club soda or sparkling water
• 1 quart vegetable oil
• 2 large white onions, sliced crosswise into 1-inch-thick-rings
• Kosher salt

Details

Servings 6
Adapted from foodandwine.com

Preparation

Step 1

Light a grill. Combine the chuck and short rib; season with salt and pepper. Form the meat into 6 patties. Grill over high heat, turning once, about 6 minutes for medium-rare. Set the burgers on the toasted buns, top with ketchup and pickles and serve with the onion rings.

Sift the flour into a large bowl. Whisk in the water, then, while whisking, add the seltzer, club soda or sparkling water, stopping when the batter is the consistency of very thick heavy cream.

In a large, deep saucepan, heat the vegetable oil to 350°. Dip 8 to 10 of the onion rings in the batter to coat. Using chopsticks, lift out the onion rings, allowing the excess batter to drip back into the bowl, and add the rings to the hot oil. Fry, turning once, until the rings are deep golden and crisp, about 4 minutes. Drain on paper towels, sprinkle with kosher salt and serve. Repeat to make the remaining onion rings.