Sliders

 

I doubt there are very many great places to get good sliders west of the Mississippi.  After I recent trip to the Eastern U.S. I decided to try to make some as authentic as possible. Please keep in mind, sliders are NOT just a tiny burger on a dinner roll.

Here are some basics … the best ground beef to use is 27% (not a usual type to be found in the supers). Make a 3” circle about 1/3” thick (they'll shrink) and cover it with finely shredded (not ground) onions and mash the whole thing down on a MEDIUM hot griddle.

 

Do not try to sear them on a super-hot pan nor ever try to prepare them on a grill.  Turn over when the pink starts to disappear so the onions start to cook into the meat. Immediately cover with the bottom half of a small bun (dinner roll for most of us works fine).  This allows the flavor to steam upwards into the bun.  Suspend the top half of the bun BETWEEN the others to capture part of the steamy flavor. 

When the meat is done, invert the bottom bun, cover the patty with a small slice of American cheese, place a crispy dill slice in the middle, squirt a small amount of mustard and ketchup (yes, it is okay to use ketchup on a burger IF it is a slider) and top with the upper bun.  Enjoy.

 

Thought for the day:

"There is nothing better than a friend, unless it is a friend with chocolate"

- Linda Grayson

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