Sliders

  • Share on Pinterest

SLIDERS

Serves 2 dozen

When I make these sliders I can’t keep up with the demand, they are just so juicy and delicious! They are the perfect bite size morsels to serve for movie night, light lunch or dinner, or the Super Bowl, it’s always a huge hit!  I use Hawaiian dinner rolls for the buns because they are a tiny bit sweet and enhances the flavor of the beef. The tang of the ketchup along with the melted sharp cheddar cheese, bread-&-butter pickles, gives these tiny morsel lots of different flavors and textures that will make you want to go back for seconds, thirds, fourths…….INGREDIENTS

2 packages (about 12 per package) Hawaiian dinner rolls or whole wheat hamburger buns

2 pounds chuck roast (have your butcher grind it fresh for hamburger)

Kosher salt

Cracked pepper

6 slices sharp cheddar cheese, cut into quarters and kept at room temperature

Ketchup, squeezed right from bottle

Bread-and-butter pickles

INSTRUCTIONS

With a 2-inch biscuit cutter, cut slider-size buns out of the dinner rolls. If the buns are too thick just press down to flatten them before using the biscuit cutter. They will bounce back just a little, leaving you with the perfect size buns to fit the burger.

Shape the sliders by rolling golf ball-size meatballs between your palms, then pressing them into 2-inch wide patties 3/4 inch thick.

Sprinkle the tops of the mini-burger with several pinches kosher salt and pepper. You should have enough beef to make 16 to 18 mini-burgers maybe more.

Heat a grill pan or heavy skillet until searing hot. Brush a tablespoon of canola oil over the grill pan. Place the mini-burger salt side down on the grill, and sprinkle the tops of the burgers with kosher salt and pepper. Grill for 1-1/2 minutes on each side, then flip over once more and add a slice of cheese on top of each burger. Grill for 1 minute, until the cheese has melted (if you have a large enough lid, cover the burgers, as this will help the cheese melt quicker) Transfer the burgers to a warm platter.

Grill the buns on the same grill pan, lightly toasting the inside tops and bottoms  (about 15 to 20 seconds).

To assemble the burger, put a squirt of ketchup and a pickle on the bottom bun, add the burger, and cover with the top bun. Serve immediately and wait for the compliments!

Enjoy!!!

Please join me on; 

INSTAGRAM: @Cristinacooks

FACEBOOK Cristina Ferrare

TWITTER @cristinacooks  

cristina.petclub247  https://bit.ly/2J6pSVt

Filed under: Appetizers, Beef & Lamb, Recipes