Since Donnie himself isn’t a chef, he did what he and brother Mark Wahlberg have always done, which is credit their older brother, Chef Paul, as the “most talented one in the family.” Paul, who runs both the Hamburgers in Gingham and the family’s neighboring restaurant, Alma Love, supplied Donnie with the recipe that was demo-ed on Rachael Ray. A little patronizing, but Paul is the boss when it comes to food in the family, and for those of you who don’t watch the show, Donnie is the character constantly shocking his chef brother with his lack of food knowledge.
Since sliders involve very thin patties that use small amounts of ground beef, they will cook faster and always be well done. For this reason, you want to use a beef that has a higher fat content, like ground chuck or brisket.
Start with a pound of ground beef and divide it into 10 meatballs about the size of ping-pong balls. Cooking a slider is a quick process, so you’ll want all of your ingredients nearby when you need them to get the timing right.
Flatten your burgers slightly with your palms while the skillet is heating up, and sprinkle them with a liberal amount of kosher salt. Quickly slide the spatula under the burger and onions, placing the stack on the top half of the bun.
Roll ¼ cup-sized meatballs then gently smooth the tops to form very thick and round hamburger patties. Baked in a 400º oven for about 20 minutes, you have perfectly medium sliders ready for their beer cheese.
(The flour helps thicken the cheese sauce, so it stretches nicely over the browned mini burger patty.) When the beer and milk come to a simmer, stir in the cheese and cook until it's nice and melted.
Key Tags Season 5 oz patties with salt and pepper. Place the patties down on a Flat Top or BBQ grill and cook for 2 ½ minutes.
Flip the patties on the grill for an additional 2 ½ minutes, season with salt and pepper. Add 2 slices of crispy bacon crisscrossed on top of the caramelized onions.
Place remaining slices on top, cut in diagonal, and serve with chips or fries. Miniature burgers -- or sliders -- date back to 1916, invented by the founder of White Castle in Wichita, Kansas.
Too delicate for the grill, pan-frying is the best method for cooking these tiny titans of comfort food. A thin patty and a hot pan will give you a perfectly cooked burger, and the toppings and condiments are up to you.
Flip the sliders and cook for one to two minutes more, depending on your desired level of does. Remove the cooked slider patties from the pan and transfer them to toasted buns.
When cooked right, they turn out with the most perfect crust and juicy center every single time. Just a few minutes on each side, and you’ve got juicy cheesy little sliders ready to serve up.
The beef immediately starts to sizzle and sear which creates the incredible crust that a juicy burger tastes best with. When making sliders for a crowd, I like cooking them to 135 °F for a good medium where there’s plenty of pink in the center, but no red which might scare some.
Forget the grill, Skillet Sliders seared to perfection on the stove top are the way to go! When cooked right, they turn out with the most perfect crust and juicy center every single time.
Form beef into 3 tablespoon-sized balls and flatten each one with the palm of your hand to the size of your slider buns. A medium-rare slider (red in the middle) should register 125 °F-135 °F and take about 6 minutes of total skillet time.
A medium slider (pink in the middle) should register 135 °F-145 °F and take about 7-8 minutes of total skillet time. A medium-well slider (a little pink in the middle) should register 145 °F-155 °F and take about 9 minutes of total skillet time.
Your daily values may be higher or lower depending on your calorie needs. **Nutrient information is not available for all ingredients.
Burger sliders ingredients cutting board & chef’s knife large skillet large bowl bread knife 8 wooden skewers optional: offerees pan For a quick BBQ-sauce, COMBINE tomato ketchup, brown caster sugar, cayenne pepper, paprika powder, Worcestershire sauce and red wine vinegar.
OPEN up the quail eggs and cook them for 2 minutes on medium low heat. Burger sliders Ohmydishbacon, beef, bite-sized, brioche bun, brioche hamburger bun, brown caster sugar, burger, cayenne pepper, cherry tomatoes, garlic clove, hamburger, lettuce, minced meat, mini, olive oil, paprika powder, pepper, quail egg, quick bbq-sauce, red wine vinegar, salt, shallot, sliders, small bun, tomato ketchup, wooden skewers, Worcestershire sauceLunch, Main course, Snacks, TapasWorldBurgers are awesome, but these burger sliders are even better because they're so cute.