How to Make Mini-Hamburger Sliders
Walter Anderson, the founder of the American fast-food chain White Castle, is the inventor of hamburger sliders, or tiny hamburgers. Mini-hamburgers are now found on menus and in recipe books throughout the United States. These thin burgers are usually around 2 to 3 inches in diameter. You can serve sliders by the dozen and they are ideal for small-bites parties. As with other hamburgers, you need to use a high-quality cut of beef and proper preparation and cooking in order to ensure tender, moist and flavorful burgers. Does this Spark an idea?
Things You'll Need
- Ground chuck roast or sirloin
- Food processor
- Seasoning
- Grill or griddle
- Spatula
- Potato buns
- Knife
Instructions
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1
Select a cut of beef that is approximately 80 to 85 percent lean, or ask your butcher to grind a chuck roast or sirloin with fat marbling. If your butcher can't grind it for you, you can grind it yourself, 1 pound at a time, in a 12-cup food processor.
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2
Form the meat into 2-oz. square patties with your hands. Don't overwork the beef since it could result in toughness when cooked.
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3
Season both sides of the sliders with a pinch of salt or any other seasoning to suit your taste.
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4
Cook the burgers on a grill or griddle. Either option works well with sliders. A grilled burger will have less fat than a griddled burger, though keep in mind that while fat is not the healthiest option, it can add flavor and moisture to the sliders.
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Flip the sliders when they have cooked for 4 to 5 minutes on one side, then cook them on the other side for an additional 4 to 5 minutes. This should result in an internal temperature near 160 degrees Fahrenheit, which is medium-well doneness. For a medium or medium-rare burger, cook the sliders for 3 to 4 minutes per side.
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Remove the burgers from the heat and allow them to rest for a few minutes. While they are resting, cut potato buns into small squares the size of the burgers.
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Put the burgers onto the buns and add any condiments or garnishes that you desire, such as sautéed white onions, ketchup, mustard or pickles.
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References
- Photo Credit Polka Dot Images/Polka Dot/Getty Images
