Sliders have become a popular appetizer on restaurant menus, so I recently searched for a recipe to make them at home. I came up with a couple versions of beef sliders, and have made this one twice for supper. Last night we had them with baked beans and corn on the cob - a perfect summer meal. I doubled the recipe so we'd have leftovers for the freezer. I'll pop each onto a bun (without mayo) and put two in each sandwich Ziplock, then all of the sandwich bags into a freezer bag. These will microwave easily for Greg's lunch.
Mini Man Burgers
Recipe courtesy Alton Brown, 2003
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 pound ground chuck
8 (3-inch) buns or rolls, split in half
2 to 3 tablespoons mayonnaise
Preheat the oven to 250 degrees F.
Preheat a griddle to 350 degrees F. (I used our cast iron grill pan)
Combine the onion powder, garlic powder, pepper, and salt in a small bowl. Set aside.
Line a jellyroll or sheet pan with parchment paper, and place the ground chuck in the middle of the pan. Cover the meat with a large sheet of plastic wrap. Roll meat with a rolling pin until it covers the surface of the pan; it should be very thin.
Remove the plastic wrap, and sprinkle the meat with the seasoning mixture. Fold the meat in half, from side to side, using the parchment paper.
Use a pizza wheel to cut the meat into 8 even squares.
Wrap the buns in foil and place in the oven for 5 to 10 minutes.
Meanwhile, place the burgers on the griddle and cook for 2 to 3 minutes per side.
Remove the buns from the oven. Spread a small amount of mayonnaise on each bun and top with the burger and any other condiments, as desired.
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