What would you like to make?
Categories
< All Topics
Print

Hamburger Sliders

Description

Tim about lost his mind when I first made these. I'm not sure I have seen him enjoy one of my dishes more. I am also a big fan. We made a bunch of extra sauce for leftovers, and because of Tim.

Ingredients

Sauce

¼ cup mayonnaise
2 tablespoons ketchup
1 teaspoon sweet pickle relish
1 teaspoon sugar
1 teaspoon distilled white vinegar
1 teaspoon pepper

Sliders

1 ½ pounds 85 percent lean ground beef
12 (2½-inch) slider buns or soft dinner rolls, halved horizontally
6 slices deli American cheese (6 ounces)
1 ½ teaspoons kosher salt
1 teaspoon pepper
2 teaspoons vegetable oil
½ cup finely chopped onion
¼ cup water

Instructions

For the Sauce

Whisk all ingredients together in bowl; refrigerate until ready to use.

For the Sliders

  1. Cut sides of 1-quart zipper-lock bag, leaving bottom seam intact. Divide beef into twelve 2-ounce portions, then roll into balls. Working with 1 ball at a time, enclose in split bag. Using clear pie plate (so you can see size of patty), press ball into even 4-inch-diameter patty. Remove patty from bag and place on baking sheet. Cover sheet with plastic wrap and refrigerate until ready to cook. (Patties can be shaped up to 24 hours in advance.)
  2. Divide sauce evenly among bun bottoms. Arrange bun bottoms, sauce side up, on platter; set aside. Stack American cheese and cut into quarters (you will have 24 pieces). Combine salt and pepper in bowl.
  3. Sprinkle both sides of patties with salt-pepper mixture. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until just smoking. Using spatula, transfer 6 patties to skillet. Sprinkle ¼ cup onion evenly over tops of patties and press firmly into patties with back of spatula.
  4. Cook patties, uncovered and without moving them, for 2 minutes. Flip patties and top each with 2 pieces American cheese; add bun tops. Add 2 tablespoons water to skillet (do not wet buns), cover, and continue to cook until cheese is melted, about 90 seconds longer.
  5. Transfer sliders to prepared bun bottoms and tent with aluminum foil. Wipe skillet clean with paper towels. Repeat with remaining 1 teaspoon oil, 6 patties, ¼ cup onion, American cheese, bun tops, and 2 tablespoons water. Serve immediately.

Notes

I did weigh the individual patties as instructed. Also did the pie plate thing. Worked great!

Source

Deborah Mundorff from Sliders | America's Test Kitchen Recipe