September 20, 2012 § Leave a comment
J: Mini-foods seem to be kind of a thing in foodie circles these days. I suppose I can see why (the internet loves cute things, and the smaller a food is, the fewer calories it has, so… you can eat more of it, right? No?), and sliders are a pretty classic miniature version of a pretty classic food. I’ve often seen them served with brie, and we have a goal eventually of making sliders with Kobe or Wagyu beef and brie, but that was a bit…indulgent for the budgets of a grad student and a freelancer. So we settled on regular (but good quality!) beef and some muenster cheese, instead of cheddar, to put a little spin of our own on these sliders.
This follows a pretty standard burger recipe. We also used our usual brioche buns, which are delicious, and split them into 12 buns instead of 8.
1lb ground beef
1 onion, diced fairly small
2 cloves garlic, minced
1/2-1 tsp parsley, oregano, basil, or whatever other herbs you enjoy
Salt and pepper, to taste
Cucumber, tomato, lettuce, or whatever other toppings you want for your burger
Again, pretty straightforward. Do all your prep work first, cutting up veggies, herbs, etc.
Mix the onion, garlic, herbs, and beef together. Add the egg to help the burgers cohere.
Split the beef into 8 burger patties. We only cooked 4 at a time, placing the other 4 in the fridge overnight. If you are going more than a day or two before using up all the meat, put them in the freezer instead just to be safe (food sanitation, folks!). Heat up some oil in a large skillet, and cook 2-4 burgers at a time, depending on how many you can fit.
Cook for 5-7 minutes on one side, flip, and cook for about the same, maybe a little less on the other side. Be sure that you have cooked them all the way through — cut into the center of the thickest one to see if it is still pink (you want it to be pretty much brown, maybe only very slightly pink in the center).
Serve on buns with your vegetable sides/toppings of choice. About 2 per person worked for us — but if you would like to make them smaller, you could probably get 12 tiny burgers out of 1 lb of beef, and go with 3ish per person. Enjoy!