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New in Cooking

Staub White and more

Bitsy Open-Face Burgers

Serves: Makes 40 mini-burgers


  • ½ cup olive oil
  • 2 large cloves garlic, minced
  • 1 long French baguette (2-inches across), sliced in ¼" rounds
  • 1 to 2 Tbs. butter
  • 1 cup chopped onions
  • 1 pound ground beef
  • 3 Tbs. chili sauce
  • 2 Tbs. ice water
  • 1 Tbs. Worcestershire sauce
  • 2 tsp. yellow mustard
  • 1 tsp. kosher salt
  • ¼ tsp. freshly ground pepper
  • ¼tsp. garlic powder
  • ¼ cup chili sauce for garnish


    Place the minced garlic in the olive oil and let stand for 20 to 30 minutes. Melt the butter in a 10-inch All-Clad Fry Pan. Add the onion and sauté until transparent but not brown. Remove from heat and set aside to cool.

    Place the ground beef in a large mixing bowl. Mix in the chili sauce, ice water, Worcestershire sauce, mustard, salt, pepper and garlic powder. When the onion is cooled, add it to the meat mixture.

    Position the oven rack eight inches below the broiler. Heat the oven to broil. Arrange the bread rounds in a 12" x 15" All-Clad Shallow Baker. Broil the bread rounds until lightly toasted. Watch carefully. Turn the rounds over and brush the untoasted side with the garlic oil.

    Form the meat mixture into small walnut size balls and place one in the center of each bread round. Flatten the meat with a small spatula, mounding it slightly in the center. Broil for 3-4 minutes or until cooked through. Place ½ teaspoon chili sauce in the center of each burger and serve at once.

by All-Clad & Carole Walter

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