Burger Babies

Fresh Buns are the first secret to these tasty little morsels. I always use my cinnamon bun dough recipe for the baby burger buns. (see recipe listed under yeast breads) I spray several 8x8" pans with PAM and pinch off golf ball size dough buns. I put 16 buns to a pan. Bake at 350 for 15-20 minutes. You can freeze at this point to have on hand for later or use right aways.
The second secret is the caramelized onions.

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 large sweet onion, sliced into thin rings (I like to use Walla Walla onions when available)
• 1 teaspoon sugar
• 1 tablespoon balsamic vinegar

1. Heat first two ingredients together in a fry pan until butter is melted.
2. Add the sliced onion and saute for over low-medium heat for 20 minutes. Stirring occasionally.
3. Once onions have cooked down add sugar and balsamic vinegar and continue to saute for 10 minutes over low heat. 

NOTE: If onions begin to look dry when cooking, add 1-2 teaspoons of water.

The third secret is fresh ground sirloin.

1. Make golf ball size meat balls and flatten to a small hamburger patty. Do not work the meat too much as this will give you  a tough patty.
2. BBQ patties and baste with your favourite BBQ sauce.
3. Slice buns and lightly toast. 
4. Pace patties on the bottom part of bun. Top with a mound of onions and cover with top bun.
5. Serve hot with desired condiments. 

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