BEEF SLIDERS
A real-deal beef slider isn't just a tiny hamburger, which is what you get at the vast majority of restaurants. To be authentic, it has to be steamed over a bed of onions, bread, and all. You can change up the toppings, but I love them best with the traditional pickles and onions.
Provided by Brian Genest
Categories Appetizers and Snacks Meat and Poultry Beef
Time 1h25m
Yield 3
Number Of Ingredients 15
Steps:
- Mix mayonnaise, Sriracha, pickle juice, mustard, garlic powder, sugar, and salt together in a bowl for comeback sauce. Refrigerate for 1 hour. Set aside 6 teaspoons for sliders; refrigerate remaining sauce for another use.
- Coat the bottom of a deep pan with a thin layer of oil. Heat over medium heat. Add onion in about a 1/2-inch layer across the whole pan. Cover and let cook until fragrant, 3 to 4 minutes. Reduce heat to medium-low, stir, and re-cover.
- While onion is cooking, combine beef, seasoning, and Worcestershire sauce in a bowl. Shape into 6 small patties.
- Toss onion around the pan so as not to burn one side. Place patties over the bed of onion and cover the pan. Cook for 2 minutes.
- Flip burgers. Place 1/2 a slice of American cheese on top of each burger and several pickle slices on the cheese. Place both halves of buns stacked face-down on top of each burger. The top bun should be the one touching the cheese and pickles. Cover to steam the buns and cook burgers until no longer pink in the centers, 3 to 5 minutes more.
- Remove the buns and burgers from the pan. Spread comeback sauce on the bottom half of each bun, then load some onions onto it. Place burger and top bun on top. Serve hot.
Nutrition Facts : Calories 829.1 calories, Carbohydrate 51.4 g, Cholesterol 128.2 mg, Fat 50.7 g, Fiber 3.5 g, Protein 39.9 g, SaturatedFat 16.6 g, Sodium 2178.7 mg, Sugar 3.7 g
BEEF SLIDERS FOR A CROWD
We're redefining sliders with this easy press-in-a-pan recipe - no forming and cooking individual patties! And we took a cue from our favorite burger joints: onions on the bottom, beef on the top. You can prepare the meat mixture on the cookie sheet a few hours ahead, refrigerate and cook just before serving.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 8 servings (3 sliders per person)
Number Of Ingredients 13
Steps:
- Special equipment: a 10-by-15-inch rimmed baking sheet
- Preheat the oven to 425 degrees F. Cut the onion in half, and shred each half on the large holes of a box grater. Squeeze the shredded onion dry between 2 towels, and scatter around a 10-by-15-inch rimmed baking sheet.
- Put the ground beef, egg, breadcrumbs and 1 teaspoon salt in a large bowl, and mix gently, just enough to incorporate evenly. Drop mounds of the mixture all around the baking sheet, and press them into an even layer without disturbing the onions too much (but expect some of the onions to move around and peek through the meat). Brush the top of the meat with the vegetable oil, then season it evenly with 1/2 teaspoon salt and several grinds of fresh pepper. Score the meat into 24 squares, cutting completely through with a spatula.
- Bake until browned and no longer pink in the middle, 8 to 9 minutes. Put a small square of cheese on each patty, and return to the oven to melt, about 30 seconds. Let rest a few minutes, then recut along the scores to separate.
- Top each patty with a slice of tomato and pickle. Slide a spatula into the pan, and let guests serve themselves. Serve alongside a platter with the buns and lettuce. Don't forget the ketchup and mustard.
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