I know that I may be a little late to the party when in comes to the whole slider fad, but I don’t think of food as something that should only be enjoyed when it is popular. If you think about the whole fad of sliders of the last couple of years is cyclical any way. I mean sliders for the most part started at White Castle in the 1920’s. Now it seems like everyone has sliders of some sort from breakfast sliders at fast food chains to dessert sliders at American Bistro Pub chains.
The nice thing about these sliders and sliders in general is the are quick and easy to make. With a pound of ground beef you can make 14 sliders.
I start by dividing 1 pound of ground beef into 14 equal portions and form them into balls. It is important not to handle them too much or else the meat becomes tough.
It is at this point I like to season the meat with salt and pepper not only does it help the taste but it helps create a crust during the cooking process.
I absolutely love thin diner flattop style smash burgers so that is how I make my sliders. Since I don’t have a flattop I use a cast iron skillet over medium-high heat with a little melted butter. Preheat the skillet until very hot (about 2 minutes) then melt the butter. While the skillet is preheating I like to finely dice up an onion. Sprinkle the diced onion over the meat. Once the skillet is hot place the balls of burger in the skillet with the onion and seasoned side down. Then using a flat metal spatula press down om the meat literally smashing them into thin slider patties and season the topside with salt and pepper.
Let the slider patties cook until the outer edges turn a nice crispy brown (about 2 minutes). Flip them, top them with cheese if you so choose and immediately cover the cooked side of the sliders with the slider buns, but put the top of the buns on the bottom stacking the bottom on the top.
Next comes the secret to making these sliders. Using your favorite white wine pour about a teaspoon into the skillet in the center of all the patties and cover with a dome to steam the buns and melt the cheese.
Once under the dome it only takes about 2 minutes to steam the buns and melt the cheese. Remove from the skillet and plate it up.
You can top sliders however you like, my wife likes to go all out with tomatoes, mustard, pickles and lettuce. I on the other hand like these plain with just the onions that are cooked on the top of the patties and wine steamed buns, don’t tell anyone but I usually eat 2 or 3 while I am cooking before we sit down to dinner.
- 1 lb ground beef (I use 80/20 ground chuck)
- 1 large onion (finely diced)
- 14 slider buns
- your favorite white wine
- salt and pepper to taste
- 1 tablespoon butter
- melt butter in cast iron skillet over medium-high heat
- divide 1 lb ground beef into 14 equal portion
- gently form into loose balls
- season with salt and pepper
- top with diced onion
- place in skillet onion and seasoned side down
- smash to thin patties
- season other side
- let cook until edges turn crispy brown (about 2 minutes)
- flip and cover with cheese (or leave plain)
- stack slider buns on the patties with the top bun on the bottom
- pour about a teaspoon into the skillet at the center of all the patties
- cover with a dome allow to cook (2 minutes)
- remove from skillet and plate
- top how you like and serve