Angus Beef Sliders
"Sliders are a small version of a hamburger. A little trick helps you to get them all the same size so they cook evenly and look very professional. Do a couple of tests to determine your perfect degree of doneness and cook all the burgers the same amount of time."
8 servings
214 cals
1 pound ground beef
16 paper muffin liners
Organic Butter
salt and ground black pepper to taste
Secret sauce ingredients:
2 tablespoons mayonnaise
1 tablespoon ketchup
1 tablespoon Dijon mustard
1 tablespoon sweet pickle relish
8 slider-size burger buns, cut almost through horizontally
8 slices roma (plum) tomato
Directions
Place ground beef onto a work surface; divide into 8 equal-size pieces using a knife or pastry cutter. Line 8 muffin cups with paper liners.
Sprinkle bottoms of paper liners with salt and black pepper. Form each piece of burger into a rough ball and place into a muffin cup. Season tops with salt and pepper.
Place a second paper liner on top of each piece of meat and gently press it down to shape the mini burger into a round, flat shape. Pull off the paper tops and remove burgers from the muffin cups; remove bottom paper liners from burgers.
Heat a large nonstick skillet over medium-high heat. Cook burgers in the hot skillet until they have a browned crust and are slightly pink in the middle, about 3 minutes per side. Flip burgers and cook 3 minutes on other side. Remove burgers to a plate to rest for 2 minutes.
Mix mayonnaise, ketchup, mustard, and pickle relish in a bowl; spoon a dollop onto each bun. Place burgers onto buns, season with more black pepper, and top with a tomato slice. Close buns and serve.
pour's featured
drink of the month...
SMALL BITE OF THE MONTH:
Grilled Pineapple Mojito
Serves 6 to 8
1 cup sugar
1 cup water
1 bunch of fresh mint, about 1 1/2 tightly packed cups, washed and divided
6 (1/2-inch) slices of grilled pineapple, cored and cut into 1-inch pieces (see Recipe Note)
1 cup freshly squeezed lime juice
2 1/2 cups light rum
1 liter club soda, chilled
In a small saucepan, combine the sugar, water and half the mint. Simmer over medium high heat just until the sugar is dissolved. Strain and chill.
In a large pitcher, combine most of the pineapple, the rest of the mint and a splash of the lime juice. (Reserve 6 to 8 pieces of pineapple for garnish.) Muddle to release the aromas of the mint and smash the pineapple. Add the simple syrup, the rest of the lime juice, the rum and club soda and stir.
Pour into 6 to 8 ice-filled glasses and garnish each with a piece of grilled pineapple.
Recipe Notes
•
Grilled Pineapple: Grill the pineapple for 3 minutes per side over medium high to high heat, just until browned and caramelized
Grilled Pineapple: Grill the pineapple for 3 minutes per side over medium high to high heat, just until browned and caramelized•It's a little time consuming to squeeze a cup of fresh lime juice but it's so worth it. Bottled lime juice has a chemical aftertaste that will take away from the fresh and bright flavors of your drink.
It's a little time consuming to squeeze a cup of fresh lime juice but it's so worth it. Bottled lime juice has a chemical aftertaste that will take away from the fresh and bright flavors of your drink.Want more recipes?
