The buns are mini-ciabattas that Kroger sells out of their deli/bakery. I buy them up whenever they have them because they work for a lot of things – nothing is better for sliders. Taking a break from tortillas but the griddle is still out, it gave me the idea for sliders. Nom nom nom!My sliders start out with a pile of thin sliced onions with a beef patty on top, I flip them over when the onions start showing a little char.I don’t think they are at all complete without cheese, a dill pickle, and mustard. The dill potato salad worked pretty well, too. This meal pairs well with a soda pop but best with sweet tea.
These are the first go at sammiches with my latest batch of buns: Pulled pork with slaw. I think the size is perfect and the King Arthur bun recipe really shines. I made two different corn salads yesterday, one was black beans and sweet corn, the second was red beans, hominy, and sweet corn. Both had the same dressing so there wasn’t any good reason not to combine the two when putting them away in the fridge.
I nearly smoked us out of the kitchen while we were chowing down on these. Forgot to turn the burners off under the griddle and didn’t really notice the gathering smoke until the alarm started to screech. I keep experimenting with cooking methods, I made six little piles of shaved onion on the griddle and placed the raw patties atop those so they were steamed in the onion juice for a spell, and then turned over for the cheese. When the cheese was melted in they were transferred to the buns and garnished with pickles and mustard.I scarfed three and could have eaten another but made do with the beans and slaw. I think I was halfway through the number two burger when the smoke alarm sounded. Mrs J gave me the stink eye and I was all “no harm no foul” but I’m the one who has to scrape the charcoal off the cast iron.
I am getting closer to the perfect slider. They really need to be made on a commercial “flat top” griddle but my Lodge stove top griddle that spans two burners works pretty well. I slice an onion really thin with a mandoline and start with little piles on onion on the greased surface with a thin beef patty atop those. Cover with a lid of some sort so they steam themselves done, flip once and then build the sandwiches out. Toast the buns on the griddle while the burgers cook. I have enough room to do six of these little things at once but that’s using every square inch.
We bought some mini onion rolls the other day and they work great for these sorta sliders. These are mostly ground beef but there is a fair amount of my Italian sausage in there. (Pizza leftovers) These are not the tiny three bite sliders but they are definitely on the small side. I used my mandoline to quickly slice a sweet Vidalia and mounded the onions in a skillet with the meat patties on top and cooked them over medium low heat with the cover on the pan, slightly ajar. I turned them once and added a bit of cheese and covered them back until they were done. You can just make out the onions under the cheese if you squint. The fries are shoestrings from the frozen foods aisle.
I haven’t done much cooking lately, or much of anything, really. I noticed this photo in the screen saver on my main computer just a few minutes ago. I have the screen saver set to “slide show” and pointed it at the folder on my NAS (network attached storage) where I keep copies of all my photos. A quick search for “sliders” found it in a set of pictures from August of 2012. I really like the Synology storage device I have, and recommend them highly.
I had some dinner rolls that were telling me that they were slider buns and that I should not even think about buttering them up. I keep thinking that this time the red cabbage will not bleed color all over everything. Perhaps if I didn’t use salt or vinegar? Why would I eat slaw without those things? Will my new little RC helicopter scare kitteh?I read several recipes for garlic fries yesterday and was determined to give them a try. There were several methods of fixing these mentioned but I went with what seemed the easiest: I deep fried as usual and then tossed the drained fries into a hot skillet with sliced garlic and butter and stirred them to cover. I thought I may have used too much garlic (three big cloves) because they were definitely aromatic but they turned out just fine. An alternate method would be to toss with the garlic butter (or oil) and bake them. Take care not to burn the garlic.
Take two! They’re small…I am still making refinements to my method. The patties never really touched the griddle, they were each laid atop a mound of very thin sliced onions and all were then covered with a sheet of foil. The onions slowly cooked and added their steam, and that cooked the burger. I topped them with shredded cheddar when they were done cooking, turned off the flame and replaced the foil while the cheese melted. Pickles and mustard finished them.