Burger Sliders (or Mini Man Burgers) PRINT
- YIELD: 8 slider burgers
Food Network’s Alton Brown inspired to me to make beef sliders with his technique of rolling out the meat, and then seasoning it and folding it. I loved how I could layer “surprises” such as cheese or even mushrooms.
These are a fun party dish, or just a quick and easy meal for Super Bowls or “at home” Happy Hours. Beer is optional!
|½||teaspoon onion powder|
|½||teaspoon garlic powder|
|½||teaspoon freshly ground black pepper|
|½||teaspoon kosher salt|
|1||pound ground chuck*|
|1||small tomato, thinly sliced (optional)|
|8||(3-inch) buns ), potato rolls are my favorites or rolls, split in half)|
|You could easily substitute ground chicken, lamb or turkey|
|For the sauce:|
|2 to 3||tablespoons mayonnaise|
|1 to 2||tablespoons ketchup or chili sauce|
|2||tsp sweet pickle relish|
|Optional: You can kick up the sauce by adding some diced chipotle, but go easy...these are smoked jalapenos, which is very hot!|
Preheat the oven to 250 degrees F.
For indoor grilling, preheat a griddle to 350 degrees F.
For outdoor grilling, preheat a gas grill. A Weber is okay, but a lot of waiting for some mini burgers.
Combine the onion powder, garlic powder, pepper, and salt in a small bowl. Set aside.*
NOTE: You can have fun with seasonings. You could use a taco seasoning mix, for example. Season with flavors that YOU love!
Make the mayonnaise mixture, and season or flavor as desired. If you don’t like pickle relish, leave it out!
Line a jellyroll or sheet pan (or any large work area) with parchment paper, and place the ground chuck in the middle of the pan. Cover the meat with a large sheet of plastic wrap.
Roll meat with a rolling pin until it covers the surface of the pan; it should be very thin.
Remove the plastic wrap, and sprinkle the meat with the seasoning mixture.
NOTE: You could add thinly sliced or grated cheese, at this point, which would be delicious!
Fold the meat in half, from side to side, using the parchment paper*. Use a pizza wheel, bench scraper or long knife, to cut the meat into 8 even squares.
NOTE: If you don’t have/use parchment paper, no worries. Just be sure to wash your hands really well, after handling raw meat.
Wrap the buns in foil and place in the oven for 5 to 10 minutes. Meanwhile, place the burgers on the griddle and cook for 2 to 3 minutes per side.
Remove the buns from the oven. Spread a small amount of mayonnaise on each bun and top with the burger and any other condiments, as desired.
NOTES: I loved the idea of rolling the ground beef thin. My future idea is to layer thin cooked mushrooms and Swiss cheese. These are easy and fun to make.