How To Make Sliders At Home
Sliders have been through a huge revival as of late. It was originally the staple food from White Castle on the East Coast, but now you can find them everywhere from TGI Friday’s to some of the most gourmet restaurants in the country. They are the perfect appetizer and the perfect left hand companion to a right handed beer. Whatever you want them for, I’ll show you how to make them in this post.
A good slider starts with good beef. Quality and price of the beef isn’t nearly as important as its lean to fat ratio. Sliders are small to begin with, so you want a grind that will hold up and not shrink too much. Beef that’s 80/20 lean to fat usually works really well for sliders. Get the beef and roll it into uniform balls of equal weight. You may need a scale to get this part right, you want the patties to be between 1/8 and 1/4 pound each for best results.
After you get them rolled out you’ll ideally run them through a mini burger press. A burger press is best because they all come out with equal thickness, which is very important considering how fast they’re going to cook. If you don’t have a press you can use patty paper (or parchment paper cut into squares) on each side and squish it against the counter with a standard sized can. The edges of the can will help them all be uniform dimensions.
Cooking them is the easy part. You want to use a flat griddle, rather than the barbeque, so that they cook a bit slower and don’t fall through the grate. It’ll only take about a minute to a minute and a half on each side with a hot griddle to get them cooked.
Dress them however you want, but the standard is mayo on each side of the bun and a super thin slice of cheddar cheese.
Sliders are the perfect party food, and once you realize how easy they are to make it’ll become the standard for every party you have!
Tags: Tags: burger press, burger presses, hamburger patty press, mini burger press, sliders recipes
