sliders and chips

2010 March 8

In honor of the Oscars and all its class, I thought making an elegant meal, full of flavor, and uniqueness would best suit this occasion…enter SLIDERS!  Of course, this was the perfect meal suited for a perfect day, but I have to admit, not so much for the Oscars, but the perfect Spring-like day that it was.  Winter is fading and Spring is gracing us with warm sun and singing birds, it would be a crime not to grill out!  After a long Winter, I was ecstatic that I could step outside and not feel the chill of blowing winds.  Ok, ok, onto the sliders and chips.

Michael and I stopped into a friend’s gallery for a visit, we got onto the topic of my idea for a new blog recipe for sliders.   As I listened to a friend, Derek, tell us about a “juicy Lucy”, a burger he saw on the food channel, that involved some type of gooey cheese erupting from the the center. It got me thinking… hm, this could be good!  After inviting him over for my spontaneous change of plans to my oh so boring idea of sliders, I ran to the store for some much needed cheese!  This is my attempt at the slider or in honor of Derek and his genius idea, the “Dewy Derek”.

sliders-4

For juicy burgers, be sure to salt the meat just before cooking.  If this is done well before cooking, the salt will draw out the moisture, leaving the meat dry.  I have to tell you, I am with lack of experience in hamburger cooking, as I don’t eat them often or much at all.  If and when I do, I believe the quality of meat makes all the difference.  For this recipe, I chose to use organic-grass fed beef.  I mixed in a bit of minced onion to the meat before forming the mini-patties.  I also found it helpful to shape each patty as close to the same size as possible.  This helps with even cooking and not drying out or under-cooking some of the sliders.

You will need:

1 lb. ground beef/turkey

2 Tbsp. minced onion ( this does add a bit of moisture)

1 tsp. salt & pepper

Directions:

Heat grill to 400 degrees.  Mix beef/turkey with minced onions.  Shape patties a bit larger than the buns you’ll use.  The meat will shrink when cooking.  I found thinner shaped burgers worked better than round ones.  Once patties are shaped, sprinkle with salt and pepper.  1 lb. of meat yields about 8 sliders. Place sliders on grill.  Depending on preference of how they’re done, cooking time will vary.  While cooking the burgers, start cooking the cheese sauce and caramelized onions.

Cheese Sauce:

8 oz. cheddar cheese (other cheeses would be great too! Pepper Jack, Swiss, Blue Cheese…)

1 Tbsp. butter

1 Tbsp. flour

1/2 cup. milk

Directions:

Melt butter in saucepan, sprinkle with flour and mix until flour in well incorporated. Be careful to not cook the flour too much, it should be a sandy consistency.  Whisk in milk until mixed well and add grated cheese.  Stir until cheese has melted and is well mixed.  I wanted my cheese a bit gooey and not so smooth and creamy, as it would be a bit unmanageable on a slider.  If you need to use more or less milk to get the consistency you like, go ahead and eyeball it!

For the caramelized onions, slice 2 onions.  Melt 2 Tbsp. butter in saucepan and on medium heat, cook onions until tender and golden brown.

Presenting the “Dewy Derek” slider!!

sliders-5

Along side the sliders are my home made chips.  Click here to see how to make these crunchy snacks for yourself!

Happy grilling!

Jamie

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4 Responses leave one →
  1. Eva Lee permalink
    March 9, 2010

    YUM, they look so good i could eat the picture. I will be trying them.

  2. admin permalink*
    March 9, 2010

    They were so delicious! I would of added more onions to each slider (just so you know when you make them.) Tell me how you like them!
    Jamie

  3. March 12, 2010

    These burgers look incredible. They are making my mouth water. What kind of buns were you using and where can I find them? They look like little hard rolls.

  4. Jamie permalink*
    March 12, 2010

    Susi- I have to tell you, they were pretty amazing-but I guess anything covered in gooey cheese sauce is gonna be good! The rolls were hard rolls, like a small french baguette style bread, and I found them at the local grocery store’s bakery. Put them on the grill for a bit and yum!

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