Though we usually shy away from processed foods, we do love American cheese here for that old-school burger joint flavor; you can certainly substitute cheddar, if you prefer. Rinsing the onion removes some of its harsh bite; use a fine sieve.
My market didn't have slider buns so we just made regular sized burgers. Added cooking time to the hamburger patties accordingly. I also didn't dice up the onion and used some left over sweet onion I had on hand in slices instead. I also used Tillamook extra sharp cheddar. Just can't do American cheese. Will make again. Served with CL's Creamy Slaw which was also very good.
Seems silly to rate such a basic recipe, but it WAS good and the meat was perfectly seasoned (that 1/2 tsp of garlic powder is key). It's easy to get bogged down with complicated/exotic/froufrou recipes, and seeing this in the magazine made us crave a simple, classic burger. It totally hit the spot. I did sub white cheddar for the American cheese (I just can't do it!), and we made our own special sauce by mixing the ketchup with some mayo and chopped pickled jalapeno. Yum.
