![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTY3_FHTukddsd-S0fa11c9Y_44MmNXJKe2Fqs5_kkbGN6M5S0A-oKXOeV3y5qlT6Dq7BM67syRSlByz2L_sf3gfq3WlbtG5P_tCeVFswBTyojBqv3dLgsa746ptbSyiEnMEur/s400/Beer.jpg)
Start with a series of small ground beef patties. Round? Square? Octagonal? Your choice. Mini-burgers tend to range from 55-85g/2-3 oz. These were on the heavy side, massing around 80g per patty. (For a full size burger, I've always liked something around 160g/5.6 oz. It's also easy because you just take a kilo or two pounds of meat and divide it into six piles.) It's simple to do this the night before you plan to do the cooking--just roll out all the meat into a sheet pan and slice into squares. Separate the stacks with wax paper or parchment. When you're ready to do the cooking, I think the flat griddle is the best tool to use.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRrACV4-1uIS0eJNAV_4yEOOf1Hil5251424MYumiox6B1B6UryXeKTcFuy9UsfWlXlxfMU2zNTCXn991I2Xqz7qFNDr6bAqc8ISPwNepCk_xIcGErAGrK3LGCddVSXbvWY1J/s400/Sliders.jpg)
2. Set the onions aside but don't wipe down the griddle. Cook the patties, and here I've dashed them with Montreal Steak Seasoning.
3. I use Sara Lee Classic Dinner Rolls, which are a good size and are also pretty light and airy. You don't want something thick and dense here. Steam or toast the buns as desired. (It's easy enough to sop up some grease and toast them on the griddle while it's hot.) On the bottom bun, place a little Dijon mustard and Jamaican Pickapeppa sauce. (Tastes kind of like A-1 Sauce, but has a lot of tart, tangy, and spicy elements to it.) Add a couple of dill pickles.
4. Use a lid to cover the burgers until the cheese is melted, and then assemble! The fun part of these is the freedom to go crazy with toppings, since you can just say, "Well, let's try one with 1000 Island dressing and lettuce, then one with crumbled Roquefort and pickled beets."
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpqmDP7anrd5bxbsfC9AiXVhR-GKbN4C3VdCG3PXRXyVNjlNIRLW_qPEi5F6w90JwTdGMicyEFOxcmKhhR5aKQewFvh5zOgI_6amAgbONPdPxGdWs90c6jZOckNgUCm1QZ4sni/s200/Flag-Jamaica.png)
7 comments:
I'm on the way. Weather be damned.
Joe,
They were pretty tasty, and work well as leftovers. The problem being that putting one together and heating it up only takes a couple of minutes, making them very tempting late in the evening.
Cheers,
Benito
is that a problem?
Joe,
I think any situation with unlimited access to sliders without leaving the house is potentially dangerous. Tasty, but a bad idea. Though I suppose that you could make a fortune by building apartments on top of a Krystal...
Cheers,
Benito
I guess for a man of my stature, cramming more cholesterol into my already-compromised arteries is not a good idea...
Oh, man, I *love* sliders!!! Those look great. Joe, you and I can have a slider day in Atlanta. My favorite pub here in Decatur has Kobe beef sliders that are great and lamb sliders that are incredible. :)
CD
Joe & Cecilia,
You might both be interested in a previous post I did on sliders, using buffalo meat. And just to spice up the post, I took a trip to my nearby buffalo herd at a public park.
Cheers,
Benito
Post a Comment