Serves 2 dozen
When I make these sliders I can’t keep up with the demand, they are just so juicy and delicious! I use Hawaiian dinner rolls for the buns because they are a tiny bit sweet and enhances the flavor of the beef. The tang of the ketchup along with the melted sharp cheddar cheese, bread-&-butter pickles, gives these tiny morsel lots of different flavors and textures that will make you want to go back for seconds, thirds, fourths…….INGREDIENTS
2 packages (about 12 per package) Hawaiian dinner rolls or whole wheat hamburger buns
2 pounds chuck roast (have your butcher grind it fresh)
6 slices sharp cheddar cheese, cut into quarters and kept at room temperature
Ketchup, squeezed right from bottle
With a 2-inch biscuit cutter, cut slider-size buns out of the dinner rolls. If the buns are too thick just press down to flatten them before using the biscuit cutter. They will bounce back just a little, leaving you with the perfect size buns to fit the burger.
Shape the sliders by rolling golf ball-size meatballs between your palms, then pressing them into 2-inch wide patties 3/4 inch thick. Sprinkle the tops of the mini-burger with kosher salt and pepper. You should have enough beef to make 16 to 18 mini-burgers maybe more. Heat a grill pan or heavy skillet until searing hot. Brush a tablespoon of canola oil over the gill pan. Place the mini-burger salt side down on the grill, and sprinkle the tops of the burgers with kosher salt and pepper. Grill for 1-1/2 minutes on each side, then flip over once more and add a slice of cheese on top of each burger. Grill for 1 minute, until the cheese has melted (if you have a large enough lid, cover the burgers, as this will help the cheese melt quicker) Transfer the burgers to a warm platter.
Grill the buns on the same grill pan, lightly toasting the inside tops and bottoms (about 15 to 20 seconds).
To assemble the burger, put a squirt of ketchup and a pickle on the bottom bun, add the burger, and cover with the top bun. Serve immediately and wait for the compliments!
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