Friday, March 12, 2010

A Stress Free Picnic Recipe * So Easy Sliders

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When you have friends over for a picnic, its no fun for the person to have to stand at the grill. Making a bunch of make ahead munchies can offer you more time with your guests.

This recipe could replace grilling burgers. It's made on the bar pan stone and you can get this in my kitchen store anytime. Don't forget to make some herbed buttter (soften it, add your fav herbs and spices, mix and put it in the corn butterer, available in my store also)

Visit my kitchen store

One last tip, this can be made with any ground meat, and also, your fav vegan "burger' recipe. You an cut these before or after you cook them. Wendy's burgers are always square, why not?

Burger Sliders

  • 1 medium onion (about 1 cup/250 mL
    finely chopped)
  • ¼ cup (50 mL) finely chopped fresh parsley
  • 1½ lb (750 g) 90% lean ground beef
  • 2 garlic cloves, pressed
  • 1 tsp (5 mL) salt
  • 6 slices American or mild cheddar cheese
  • 8 hot dog buns
  • 24 hamburger dill pickle slices
1. Preheat oven to 450°F (220°C). Finely chop onion and parsley using Utility Knife or the Food Chopper Combine beef, onion, parsley,
garlic pressed with Garlic Press and salt in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®. Press beef
mixture evenly over bottom of Large Bar Pan. Bake 10-12 minutes or until beef is no longer pink.

2. Meanwhile, cut cheese into quarters; set aside. Slice buns apart neatly at seams (do not separate tops from bottoms).
Trim about ¼ in. (6 mm) from each bun end to square off ends (discard trimmings). Cut buns into thirds for a total
of 24 square mini buns; set aside.

3. Remove bar pan from oven. Pour off juices, if necessary, and cut beef mixture into 24 squares using Pizza Cutter.
Top each burger with one pickle and one piece of cheese. Place one bun top onto each burger; top with one bun
bottom. Cover bar pan with aluminum foil and bake 3-5 minutes or until cheese is melted and buns are warm.

4 . To serve, place one burger with bun top onto one bun bottom. Repeat with remaining burgers and bun bottoms.
Serve immediately.

Yield: 24 mini burgers

Using this recipe above...
U.S. Nutrients per serving (2 burgers): Calories 220, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 45 mg,
Carbohydrate 15 g, Protein 17 g, Sodium 540 mg, Fiber 1 g

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This is not my pic, I snagged it offline. I don't have the coil stove, hate my new glass top stove)

I should note, this will shrink in the pan, just as a burger would. I also used two pounds of meat. The fattier the meat, the more shrinkage.


Shannon Marie said...

you can also cut these normal sized and put them on a roll. the kids think they taste like white castle burgers.

Shannon Marie said...

oh and I put the cheese on and baked it another min, not on the bun. I did drain it but didn't want to put the bun bottom on the greasy stone

LDH said...

Hi Shannon Marie! So nice to meet you! Nice place you have here! Thank you for stopping by my place, leaving a comment and for following!

Kindly, ldh