Who doesn’t hanker for a tasty, home-cooked hamburger every now and then?
One of the hottest, tastiest trends in dining out is the slider. I love sliders because they’re perfectly portioned for everyone. Diners with smaller and larger appetites/ nutritional needs can all enjoy as few or as many sliders as they wish.
Now let’s borrow the slider idea and bring it home. I guess you could say we’re sliding home! (Remember I’m a realtor.)
I love the idea of hamburger sliders. These delicious sliders are petite, yet still satisfying, oozing juiciness and flavor. Perfect for family cookouts which include kids, too; they’re so easy to handle when noshing!
1 lb. ground sirloin
¼ lb ground chuck
2 T. steak sauce
1 T. grill seasoning
(I like Montreal steak seasoning, but it’s your choice.)
2 T. dill pickle relish (optional)
10 slider buns (or small, soft dinner rolls)
10 small slices of cheese
(Monterrey Jack, cheddar, mozzarella, American, or your choice)
Preheat outdoor grill on high setting. (You may also use indoor grill pan or griddle.)
Lightly combine the first 4-5 ingredients. Divide mixture in half. Create 5 slider patties from each half trying not to overwork the meat mixture so sliders will be tender after cooking.
Grill slider patties 2-3 minutes on each side for medium doneness.
After turning to grill second side, add slices of cheese during last 2 minutes of grilling.
Slider buns may be split & warmed in oven before assembling, if desired. Buns may also be warmed briefly on the grill.
Assemble sliders to create 10 sandwiches, adding any combination of toppings listed below.
½ c. ranch dressing (I like Marzetti’s, from the refrigerated section.)
½ c. ketchup
1 t. freshly ground pepper (optional)
Combine and use as a topping and/or dipping sauce for sliders.
Additional topping options:
Chopped iceberg lettuce
Finely chopped sweet Vidalia onion
Sliced Roma tomatoes (perfect size for sliders)
Please let me know what you think! I’m enjoying sharing recipes from my kitchen every Sunday, and I invite you to share as well. I’d love to include any favorite recipes from my readers.