Monday, March 22, 2010

Sliders




Do you really think you can resist these?  Paleese.  These are always a huge hit with everyone.  Kids and adults have raved about these.  Well, don't you know this is another one my super easy recipes?  Yep.  I know you are going to make these again and again....just like me!

Claire's Sliders
This recipe can easily be adapted to full-size burgers.  This recipe makes 12 sliders so probably would make 4-6 regular size hamburgers.

1 pound ground beef (80/20 or 85/15)
1 small onion, chopped fine
1 shallot, chopped fine (optional)
1-2 cloves garlic, minced
1-2 Tablespoons olive oil
about 2 Tablespoons unsalted butter
kosher salt
freshly ground pepper

Heat oil in medium size skillet over medium heat.  Saute onions, shallot (if using), and garlic until medium to dark golden-season with salt and pepper as the onions start to soften.  You will need to let the onions caramelize a little.  So don't stir constantly, allow the onions to cook so that you can see the brown bits forming on the bottom (this is the sugar releasing from the onions and caramelizing on the bottom of the pan).  Then start stirring the onions to incorporate the brown bits into all the onions.  (see my pictures below). Remove from heat and let cool (at least a little) before you add to the beef.  Once onions have cooled a little (or a lot --you can do this hours ahead or even the day before), add them to the ground beef with a little more salt and pepper.  Mix together with your hands and form into small, thin patties.  Heat a non-stick skillet or grill pan over medium heat.  Put a dab of butter on top of each patty and put patties, buttered side down onto hot skillet.  Put another small dab of butter on top of patties while the under side is cooking -let first side cook for about 3-4 minutes.  Flip over and cook on the other side for another 3-4 minutes. 


 




We like pickles, ketchup, yellow mustard, and mayo.  I prefer Hellman's mayo and don't forget organic ketchup and pickles (no yucky high fructose corn syrup in these!).


 I prefer the potato rolls.  I also sometimes get the potato dinner rolls which are a little bit smaller and square rather than round.  We tried the rolls on the right for fun --in our opinion the potato rolls rule!






2 comments:

  1. Sophia Zambri3/24/2010

    This is one of the best dinners i have ever had. Tonight (march 24) I made these all by myself for the whole family and a friend to enjoy! They all said that they were delicious, and that your recipe was great! Your instructions were so easy to follow that i never need to ask my mom how this looked, or how small to chop this. Your pictures were also extremely helpful. When i was chopping the onions and garlic, i didn't know exactly how small to cut them, but your picture had the right size, and also when i was sauteing them, i didn't know when they were browned enough to take off the skillet. But your descriptions and pictures helped me so much! Thank you so much for providing your recipes to me and my family, and every wednesday, which is the day me and sometimes my sisters make dinner, i will definitely be using your website!
    Thanks again,
    Sophia Zambri

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    Replies
    1. Thank you so much, Sophia! I am incredibly impressed with you and your cooking skills. Keep it up!
      xoxo

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