Burger Sliders Or Mini Man Burgers Recipe 435 Recipes

MINI MAN BURGERS WITH GRILLED ONIONS

Steps:

• Combine the garlic powder, black pepper and 1/4 teaspoon kosher salt in a small bowl and set aside.
• Combine the onions and 2 teaspoons kosher salt in a bowl and set aside for 10 minutes. Strain and reserve the juices.
• Line a half 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 and roll out the meat with a small rolling pin into a large rectangle that covers the surface of the pan; it will be very thin. Remove the plastic wrap. Add a thin layer of yellow mustard and season the meat with the spice mixture.
• Pick up the edge of the parchment and fold the meat in half, widthwise. Roll a couple of times just to seal the two layers. Refrigerate for 10 minutes then cut into 8 even squares with a pizza cutter.
• Preheat a griddle pan over medium heat.
• Spread the onions out on the griddle in an even layer in a rectangular shape. Put the patties on top of the onions. Resist the urge to press them with your spatula. Squeezing burger patties is the culinary equivalent of picking at a scab, and you remember what your mom told you about that. Pour over some of the remaining onion juice to create steam. Top each patty with a slice of cheese and the bottom half of a bun. Cover the griddle with foil (but do not seal) and reduce the heat to low. Steam the burgers until cooked, 3 to 5 minutes.
• Construct burgers thusly: Add pickles and mustard to each bun top. Using a large spatula, pick up a burger-bottom bun stack and place it on the top half of a bun. Repeat with the remaining burger stacks and bun tops until there's nothing left to build.
• Consume mass quantities.

SLIDER-STYLE MINI BURGERS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray with cooking spray.
• Mix together the ground beef and onion soup mix in a large skillet; cook and stir over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Remove from heat. Stir the mayonnaise and Cheddar cheese into the ground beef mixture.
• Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray.
• Bake in the preheated oven until the burgers are heated through and cheese melts, about 30 minutes. Serve with sliced pickles.

BURGER SLIDERS (OR MINI MAN BURGERS) RECIPE - (4.3/5)

Steps:

• Preheat the oven to 250°F. For indoor grilling, preheat a griddle to 350°F. For outdoor grilling, preheat a gas grill. A Weber is okay, but a lot of waiting for some mini burgers. Combine the onion powder, garlic powder, pepper, and salt in a small bowl. Set aside. Make the mayonnaise mixture, and season or flavor as desired. If you don't like pickle relish, leave it out! Line a jellyroll or sheet pan (or any large work area) 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. You could add thinly sliced or grated cheese, at this point, which would be delicious! Fold the meat in half, from side to side, using the parchment paper*. Use a pizza wheel, bench scraper or long knife, to cut the meat into 8 even squares. If you don't have/use parchment paper, no worries. Just be sure to wash your hands really well, after handling raw meat. 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. Serve immediately. Notes: I loved the idea of rolling the ground beef thin. My future idea is to layer thin cooked mushrooms and Swiss cheese. These are easy and fun to make. You can kick up the sauce by adding some diced chipotle, but go easy...these are smoked jalapenos, which is very hot!

MINI MAN BURGERS - ALTON BROWN

Steps:

• Preheat the oven to 250 degrees F.
• Preheat a griddle to 350 degrees F.
• 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.
• Serve immediately.

SLIDERS- MINI BURGERS W/CHEESE

Steps:

• Each burger is 1/4 cup of ground beef. I have those stainless steel measuring cups that come 4 to a pack and are broken down by 1/3, 1/4, 1/2 and 1 cup. Gently measure out 1/4 cup of ground beef and roll into a ball. Don't pack the meat into the cup. Do this for the rest of the meat, you should get 12 "balls.
• Take a sheet of wax paper (12x12) and put 2 meat balls on the lower half of the wax paper. Fold over the wax paper so that the meat balls are between it. Gently press each ball down evenly to make two THIN beef patties. (I gently press down and then take a rolling pin and roll them out nice and thin. The patties will appear to be the size of a regular burger, but trust me, after you cook it, it will decrease in size, and fit on the tiny buns.
• Lift the top layer of the wax paper up and "shape" the patties making sure they're nice and round. Once done, put the top layer back on and put to the side. Take another sheet of wax paper and do the same for the rest of the burgers.
• Take the dinner rolls and cut into thirds. (lay the dinner roll on it's side and cut into 3 even pieces.) Take the middle piece out leaving just the top and bottom of bun. If you want to make double burgers, you will only need 6 of the dinner rolls, not 12.
• Finely chop the onion and put 1/4 of the onion into a bowl with 1 cup of boiling water. Let it steep, this onion water will help "steam" your buns later. Put the rest of the chopped onion in another bowl and put on the side till later.
• Cut the 6 slices of cheese in half and arrange in a single layer on a sheet of wax paper and arrange the pickle chips on a plate. (you are doing all these preparations ahead of time since the burgers are thin they will cook fast and you want everything done and ready for cooking.
• Heat up your frying pan on medium high heat. (When I cook these burgers, I use 2 frying pans at once). Once the pans are hot enough, place the burgers into the pan and cook about 4 minutes. If the burgers appear to be cooking fast, you can flip them sooner.
• Once you flip the burgers, put 1 tsp of onions on each burger immediately. Let the burgers cook for 4 more minutes.
• Take some of the onion water and pour into pan, about 1/4-1/2 cup. This will help steam the burgers and bun. cook 1 minute.
• put a slice of cheese onto each burger. I like "steamed" buns, so after I put the cheese onto the burgers, I put one of those splatter shields over the top of the frying pan with the tops of the buns on it. This also serves as a top and helps melt the cheese.
• While the cheese is melting, arrange the bun bottoms on a plate and put a squeeze of ketchup and one pickle on each bun.
• Once the cheese has melted, place the burger onto the bun and immediately put the top on.
• Repeat until all the burgers are cooked.
• Enjoy!