1 1/2 lb. ground beef (chuck)
2 Tbs. minced white onion
1 clove garlic, minced
1 Tbs. stone ground mustard
1/4 c. Guinness beer
1/2 Tbs. olive oil
1 tsp. salt
1/4 tsp. fresh cracked pepper
4-5 slices cheddar cheese, cut in quarters
8-10 white dinner rolls (or slider buns), cut in half and toasted on the grill pan
In a medium size bowl, mix the first 8 ingredients together. I know the raw onion looks daunting but I promise, it gets tender during the cooking process.
Form the burger mix into 8-10 small patties. Mine end up being about the size of my palm, because remember, it will shrink substantially while cooking.
Heat two grill pans to medium high heat. Place 4 to 5 mini patties on each grill pan (or take turns and do batches if you need to). Do not mess with them! Let them cook for 4 minutes on the first side. If you keep turning them and messing with them you will get uneven cooking and no grill marks. And do not press down because all of the juice will escape the burgers. Flip them over after the 4 minutes and cook for another 4 minutes.
Place two (quarter slice) pieces of cheese on top of each burger and place a lid over to melt the cheese. To assemble, place the patty with melted cheese on the bottom bun. Top with more course ground mustard and a small amount of ketchup and place the lid on top!