BURGER SLIDERS WITH SECRET SAUCE
These sliders are super easy to put together and are always a hit! I love that they are "fast food" without having to go to a restaurant. Take them to a party, make them for dinner or serve them on game day. The meat can also be made ahead of time in preparation for your gathering. -April Lee Wiencek, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 sliders
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, mix beef, eggs, 1/2 cup minced onion, garlic powder, salt and pepper just until combined; do not overmix. Place meat mixture on a large, parchment-lined baking sheet; shape into two, 6-in. x 8-in. rectangles, each about 1/2-inch thick. Bake until a thermometer reads 160°, 15-20 minutes., Meanwhile, without separating rolls, cut rolls in half horizontally. Spread 1/4 cup of dressing evenly over bottom halves of rolls., Blot meat with paper towels to remove excess fat; top meat with cheese and return to oven. Bake until cheese has just melted, 2-3 minutes. Place meat on bottom halves of rolls; spread with remaining 1/4 cup dressing. Layer with pickles, remaining 1/4 cup minced onion and shredded lettuce; replace with top halves of rolls. Brush butter on top of rolls; sprinkle with sesame seeds. Serve immediately.
Nutrition Facts : Calories 397 calories, Fat 21g fat (8g saturated fat), Cholesterol 105mg cholesterol, Sodium 785mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein.
SHRIMP WITH A YUZU DRESSING
Yuzu is an Asian citrus fruit. It resembles an underripe lime and has that same sourness. It has a wonderful light floral note, too. It does great sunken into mayonnaise. This shrimp dish is a knockoff of a Nobu restaurant classic for a reason-it's ethereal. Use rock shrimp or small shrimp for this, so it can be eaten in little bites. A note about substitutions: If yuzu is unavailable, simply sub in lime juice and a few grates of lime zest.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the batter: Combine the beer, vodka and soda water in a medium bowl. Slowly whisk in the flour, paprika and baking soda. The batter should be fairly thick but also easy to stir. If a little loose, whisk in a little more flour. If too thick, add a splash of soda water. Do not overmix. Set aside on the counter for 15 to 20 minutes.
- For the yuzu dressing: In a medium bowl, whisk together the mayonnaise and yuzu juice. Whisk in the mustard, paprika and lemon zest and set aside.
- For the shrimp: Pour the oil into a heavy-bottomed pot. Heat the oil to 320 degrees F, using a deep-frying thermometer to monitor the temperature. Put a wire rack into a rimmed baking sheet.
- Arrange the Bibb lettuce in an overlapping circle in a large shallow serving bowl or platter.
- Once the oil reaches 320 degrees F, add the lemon slices and fry until crispy and lightly browned, 2 to 3 minutes. Transfer to the rack over the baking sheet with a slotted spoon. Fry the basil (take care as it can splatter when it hits the oil) until crispy, 1 to 2 minutes. Transfer to the same rack. Season with salt.
- Raise the oil temperature to 350 degrees F.
- Add the shrimp to the batter to coat. Transfer the shrimp to the oil in batches with a slotted spoon, holding the spoon just over the oil and carefully dropping them in one by one to prevent clumping and splashing. Fry each batch until golden brown, 2 to 3 minutes, then transfer them to the rack; raise the oil temperature back to 350 degrees F between batches.
- Drizzle the shrimp with some of the yuzu sauce and immediately spoon the shrimp into the center of the bowl of lettuce. Sprinkle with the fried lemon and basil leaves. Top with the remaining yuzu dressing to taste.
JUICY BUTTER BURGER SLIDERS WITH SWEET RUSSIAN SAUCE AND ARUGULA PESTO
Steps:
- For the sliders: Heat the olive oil in a medium skillet over medium heat. Add the onions, season with a bit of salt and pepper, and cook until softened and translucent, about 5 minutes. Let cool.
- In a large bowl, combine the sauteed onions, five-spice powder and 1 tablespoon of the balsamic vinegar, and season with a generous pinch of salt and of pepper. Add about one-quarter of the ground beef, and gently mix together until combined. Add the remaining ground beef and gently mix, making sure not to overmix.
- Divide the meat into approximately 2-ounce portions, and form each into a ball. Insert a cube of butter into the center of each ball, then lightly press into patties about 3/4-inch thick and 2 inches in diameter. Place the patties on a baking sheet, cover with plastic, and refrigerate until ready to cook.
- Fire up the grill or grill pan to medium-high. Cook the sliders about 2 to 3 minutes per side for medium doneness. After flipping, drizzle each slider with a bit of the remaining balsamic. Set two pieces of cheddar on each slider about 2 minutes before it is done cooking. Place the sliders on buns, and serve with sauces on the side.
- For the sweet Russian sauce: Combine the mayonnaise, cornichons, ketchup, balsamic and capers in a small bowl; mix until blended.
- For the arugula pesto: Combine the garlic and 2 tablespoons of the olive oil in a mini chopper or food processor, and pulse until the garlic is chopped. Add the toasted walnuts and pulse until finely chopped. Add the arugula, the remaining 2 tablespoons olive oil and the lemon juice, and season with salt. Pulse just until everything is finely chopped, not pureed.
YUZU PICKLES
Steps:
- With a vegetable peeler, remove strips of cucumber peel lengthwise 1/2 inch apart to create vertical stripes. Use a mandoline or very sharp knife to cut the cucumber crosswise into 1/8-inch slices. Transfer to a nonreactive container.
- Combine the chiles, vinegar, sugar, and salt in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and cool to room temperature.
- Stir the yuzu juice into the chile mixture and pour over the cucumbers. Cover and refrigerate for at least 4 hours or up to 2 days.
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