I married a Taylor. Beef is a must at all family functions.
We love cheeseburgers & mini cheeseburger sliders have become somewhat of a trademark here in our home – I feel like we always serve them. But everyone loves them & I will often offer different sauces to mix it up. I’m not a big fan of over-seasoning or mixing in a bunch of random stuff into the meat. Let the beef be the beef! Those of you who know Chip can probably recognize this sentiment as his culinary influence on me. 🙂
Anyhow, the basics for sliders:
80/20 Ground Beef – if you insist on mixing a different type of meat with the beef, we will occasionally use veal. That’s it. No pork. No lamb. For heaven’s sake – no turkey! Turkey burgers are an oxymoron as far as the Taylors are concerned.
Seasonings – again, we keep it simple. Worcestershire sauce, Lawry’s seasoned salt, and a small amount of garlic salt.
Cheese – there’s a reason the cheeseburger is considered iconic American cuisine. Use American cheese. There is a time & place for fancy toppings & cheeses on your burgers. But don’t allow yourself to be fooled- people love a classic burger topped with gooey American cheese.
Bun – there are tons of slider style buns available now. We always use the King’s Hawaiian Rolls. They have several flavors; the original Hawaiian sweet roll is our favorite.
DIRECTIONS: SUPER EASY SLIDERS
Step 1: Season Ground Beef & Press into a glass baking dish. Prick the meat all over with the tines of a fork.
Step 2: Bake at 400 degrees for 25-30 minutes. Remove from oven & drain grease
Step 3: Top with cheese & return to oven for 3 minutes or until cheese is melted.
Step 4: Using a pizza cutter, slice beef into slider-sized squares
I served these yesterday at Mac’s birthday party & Chip’s brother told me they were the best burgers I’ve ever made. I almost cried. A meat compliment from Chip or his brother, Uncle Worm (aka Ryan), means more than your average man’s praise.
xoxo The Produce Mom