Everyone’s doing it. Why shouldn’t you? While DCist usually tries not to succumb to peer pressure, one cannot deny the endless utility of the mini-burger. Getting its start as late night diner fare and moving to sports bars everywhere to help fans keep down their beer, the mini burger is taking over. Tallula has taken the micro morsel one step further by adding truffle butter and caramelized onions in an attempt at gourmet bar fare.

Just like anything that becomes popular, the mini burger is often stepped on. In some establishments, they are getting bigger and bigger, while others have patties shaped more like meatballs than burgers. DCist prefers them sized so that eating six doesn’t cause discomfort. After all, one of the greatest things about the mini burger is that it leaves room for other menu items. We also feel that the shape for a mini burger shouldn’t be any different than a regular burger; meatballs just don’t look cool on a bun. If you have a hankering for some mini-burger action in your own home the following steps should guarantee success.

Shopping List
1 lb ground beef, preferably 80% lean
Small rolls*
Garlic
Olive oil
Lemon
Fresh Eggs
Onion

* The small buns used for mini burgers aren't difficult to find. Try your local bakery. Matchbox purchases theirs from Marvelous Market

Start by slicing the onion and adding to a sauté pan with 2 tablespoons of melted butter. Season with salt and pepper and cook until deeply caramelized. Be sure to use low heat and be careful not to burn them. You’re looking for a rich golden color and a sweet taste.

While the onions are cooking, prepare the aioli. Our recipe for Caesar Salad showed us one way to emulsify yolks and oil using a whisk. Here DCist used a blender to save our wrists. Finely mince one clove of garlic, add one egg yolk, a tablespoon of lemon juice, and blend to combine. With the blender running on a low speed slowly drizzle in olive oil until a consistency of thin mayonnaise develops. 1/3 of a cup should get you there. Please note that we didn't call for extra virgin olive oil. The milder flavor of regular olive oil works best here.

Refrigerate the aioli, give your onions another stir, and get started on your patties. When working with ground beef the heat in your hands is counter productive. It breaks down the fat in the meat causing a densely packed burger that’s more like meatloaf. By chilling your hands in ice water and working quickly, you can pack the meat much more loosely -- resulting in a tender, more crumbly burger that is much more satisfying to eat. Keep your hands cold and work quickly while forming the patties as loosely as possible with a dimple in the center. While cooking, the dimple will keep the mini burger from mounding up into a meatball instead of a patty.

Cook the burgers for just a few minutes on each side. Anything more and you’ll dry them out. A hot skillet is vital, and one that retains heat is helpful. Heavy cast iron is the perfect medium -- heating the skillet over medium-high heat for 5-10 minutes should provide the perfect cooking surface. For thinner skillets, increase the heat to compensate for the lack of heat retension. While the burgers are finishing, toast the rolls in a 375° oven for a minute or two. Top the burgers with some of the caramelized onions and the aioli and crack open a High Life. This is bar food at its best.