I stole the idea off the Food Network show Diners, Drive-ins, and Dives
-1 pound of ground beef, I was using bout 85% lean
-1 pack Sara Lee Dinner Rolls
-1/2 cup onion, sliced very thin
-sliced cheese, you are going to need enough for about 8 sliders
-salt, pepper, garlic and any other spice you like
1. Set the griddle on medium to medium-low heat
2. Divide your hamburger into 8 meatballs, flatten (but not completely) and season one one side
3. Place them on the griddle-seasoned side down, season the other side and place the thin sliced onions on top. Mash the onions into the top of the patties, flattening the burger the rest of the way (this will prevent you from slinging onions everywhere when you flip them).
4. Cook for at least 3.5 minutes
5. Flip the burgers and cover with your choice of cheese. I tried american and cheddar. In my opinion: cheddar made for the better taste while american melted to the perfect consistency.
6. Place your dinner rolls (bottom side first) on top of your melting cheese face down.
7. Finish cooking your burgers (probably another 3.5 minutes)
8. Pick up the "burger package" with a spatula; take the top bun and flip it under the spatula; pull your burger off in one fell swoop and flip onto your serving plate.
Now I didn't put any kind of condement on our sliders...I thougth the grilled onions alone added the perfect taste and anything else would have been overkill for the mini-bites of gooey goodness. Of course, all this is up to interpretation and modification. Thank You Food Network for the idea. Let me know what you think.
1 comment:
Made my own sliders the other day. I followed a combination of your instructions, Beef Aficiondo's posting, and www.bisonbasics.com
I eat extra-lean ground grass-fed local bison meat so I used the grass-fed burger recipe from Bison Basics to make sure the meat didn't fall apart. My buns were multi-grain dinner rolls and my cheese was cheddar.
Just loved them! The SO wanted more spice, so I sliced a tiny hot red pepper and pushed it into the cheese while cooking for her burgers.
I'm going to have to cook lots more of these in order to develop the skill needed to pull the bun top off while flipping the rest of the burger onto the plate. Sounds easy yet I made quite a mess, but it sure was worth it.
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