Frying up some burgers and onions is one of the best ways to break in a new No.9 Round Griddle and start building strong layers of seasoning. These pungent patties contain plenty of both, and are inspired by the legendary sliders at White Manna in Hackensack, New Jersey, as well as the half onion, half beef, “Oklahoma-style” burgers made popular by Johnnie's in El Reno, Oklahoma, among others.

Photo: Lauren V. Allen

If you’re not as enthusiastic about onions as we are, by all means use half as much, but don’t skip the all-important step of placing the top buns over the cheese for the final minutes of cooking; the onion-y steam created from the patty flavors the bun and melts everything together into a greasy, messy miracle.

Field Notes:


Use the fattiest, fanciest beef blend you can get your hands on. The extra beef fat is going to both season your skillet and add loads of flavor to the onions.


Thanks to their extra-moist, extra-springy texture, potato buns are the traditional, and still best, bread for the job.

Recipe: Griddled Onion Sliders (White Manna Style)

Yield: 4 servings



Preheat a No.9 Field Griddle over medium heat for a few minutes. Meanwhile, form the beef into four loose balls.


Add the oil to the griddle, increase the heat to medium high, and heat the oil until it shimmers. Add the beef balls and use a heavy spatula to press them into flat patties about ½ inch thick. Generously season the tops of the patties with salt and cook until the bottoms are well browned, about 2 minutes.

Photo: Lauren V. Allen

Scatter the onions over the burgers and gently press the onions into the meat with a spatula. Carefully flip the burgers over so the onions are underneath. Season the top of the burgers with salt, then top with the cheese. Place the top buns over the cheese and cook until the burgers are done to your liking, 2 to 3 minutes for medium rare.

Photo: Lauren V. Allen

Transfer the burgers to the bottom buns and serve with sliced pickles.

Photo: Lauren V. Allen

Seasoning Rating: Best

Between the grapeseed oil, extra-fatty beef, and extra onions, a slider lunch will help kick-start the seasoning on your No.9 Griddle. The sliders should release pretty easily when it's time to flip, and any melted cheese or charred onion left behind will clean up easily.

After lunch, clean your griddle promptly and make sure to apply a dab of Field Seasoning Oil before you put the pan away.

Seasoning Ratings:

Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.

Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.

Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.

OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.