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Grilled Sliders

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Serves four as a main course, or six to twelve as an appetizer.

Yields twelve mini burgers.

  • by from Grillin' with Gas

It seems as if mini burgers have taken America by storm. They’re everywhere—at cocktail parties and on restaurant menus. Of course, the fun thing about mini burgers is that if you eat three of them, which is about equivalent to one regular burger, you can have three different toppings, three different cheeses, three different anythings. These are great for a kid’s birthday party or for an appetizer at a party where you’re making longer-cooking grilled meats.

  • 2 lb. 80% lean ground chuck, or 1-1/2 lb. 80% lean ground chuck plus 8 oz. 90% lean ground sirloin
  • Kosher salt
  • Freshly ground black pepper
  • Vegetable oil cooking spray
  • 1/2 cup (1 stick) unsalted butter, at room temperature 
  • 2 medium shallots, finely chopped
  • 1 Tbs. Worcestershire sauce
  • 1/2 tsp. granulated onion 
  • 1 package soft white party rolls (I like using potato rolls for these burgers)  
  • Condiments of your choice

Place the ground beef in a medium bowl and sprinkle liberally with salt and pepper. Using your hands, gently mix the seasonings with the meat. Brush a baking sheet with oil or spray with cooking spray. Using a 2-inch biscuit cutter as your form, make 12 mini burgers. Make sure that you put a thumbprint indention in the center of each one. Cover with plastic wrap and refrigerate for about 1 hour.

Meanwhile, combine the butter, shallots, Worcestershire, and granulated onion in a small bowl. Season with salt and pepper. Refrigerate if it’s going to be longer than an hour before you grill, but you want this butter to be soft and at room temperature when using.

Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

Split your party rolls in half and put them, cut side down, on the grill. Toast for about 2 minutes. As you take them off, smear them with the butter on the insides. Place on a platter and tent with foil. Place the burgers on the grill and grill for about 3 minutes. Turn and continue grilling for an additional 2 to 3 minutes. Remove to a platter. Add one burger to each roll and serve with your favorite condiments.

Photo: Scott Phillips; Food Styling: Michelli Knauer



So simple but perfect. The bun preparation and the butter/shallot spread is the key to the flavour combination. No need to get carried away with extra condiments - maybe some shredded lettuce or some cheese - but they are just as good plain. This is now a regular rotation recipe in our house. Thanks Fine Cooking.

An easy recipe, and a fun change from traditional burgers.

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