Sliders aka Mini Burger Recipe
Sliders seem to have invaded more than a few menus lately and that’s a good thing ’cause I love them.
If I have one complaint about restaurant sliders it’s the limitations. For instance, usually there’s only one kind of slider on the menu. On the rare occasion that there is a little variety, I’m not allowed to mix and match. Tsk-tsk restaurateurs.
A simple remedy to this situation is to make own your sliders at home. They are super simple to prepare and you can use as many different flavors as you like.
Here’s a cooking technique I committed to memory a little over a year ago.
3. A Metal Bowl or a Pot Lid
2. Begin with a chunk of raw beef about the size of a Persian lime. Drop the beef on the griddle and smash it with a spatula so that you make a patty that is less than 1/4″ thick.
3. Season exposed side with salt/pepper, to taste.
4. Wait. Let it brown. You want the patty to develop a crisp, crunchy crust. Flip it, brown it some more.
5. When its almost ready top it with a slice of cheese. Cover the patty with the metal bowl (or pot lid) to melt the cheese.
6. (Optional) Place the bun, sliced side down, on the griddle to toast.
Now lets talk toppings.
dowhatchalike. I copied some of the flavor’s featured on the Burger Beast Menu at John Martin’s.
– BBQ Bacon Cheddar Slider with Caramelized Onions
– Francophile Slider topped with Brie cheese and Roasted Peppers
– The Angry Italian Slider topped with Diced Cherry Peppers, Spicy Salami and Tomato Basil Cheddar Cheese.
The possibilities are endless. Feel free to leave your suggestions in the comments section.
And let me know how it works out, mine were really good. Better than any I’ve had at a restaurant.
Thanks to GhenghisJuan for submitting his recipe for Sliders (or Mini Burgers)