To hamburger lovers, sliders are like a little bit of heaven in your hand, soon to be paradise in your mouth. Perfect as a snack or a meal, they go with favorite side dishes, favorite hot and cold beverages -- and even with a glass of wine. Cooking them thoroughly in the same pan with sliced onion ensures that they’re both moist and mouth-watering. Topped with melted cheese and set between the halves of a pan-warmed roll, sliders are sure to become a family favorite.
Season the ground beef with salt, to taste, and pre-make your desired number of roll-size 2.5 ounce patties. Cut one or more whole onions into thin slices. If the dinner rolls aren’t pre-cut, cut them in half horizontally.
Preheat the skillet for 10 minutes over medium-high heat. You can oil the skillet lightly with a high smoke point oil, such as safflower or peanut oil, if so desired. But, like a grill, a very hot, seasoned skillet requires no oiling when cooking fatty meat. Lay as many patties inside the skillet as will fit without touching or crowding. Top the patties generously with sliced onion.
Cover the skillet and let its contents cook for two to three minutes, or until a charred crust forms on the bottom of the patties and the top turns light brown in color.
Using the spatula, mash the onion down onto the patties. Turn over the patties and the onion so that the onion is now on the bottom.
Top each turned patty with American cheese followed by both halves of the dinner roll, stacked one on top of the other, top half first, cut-side down. Add a splash of beef broth to the pan. Cover and cook the sliders for an additional two to three minutes.
When the patties are done cooking, slip the spatula under each stack of onion, burger, cheese and roll and lift the stack carefully out of the skillet. With your hand, place the top roll half from the stack cut-side up on a plate and ease the rest of the slider on top.
- Fabio Peraro; Gourmet Chef/Owner, Fabio Imports; San Luis Rey, California
- "The Good Stuff Cookbook"; Spike Mendelsohn; 2010
- "Eat Me: The Food and Philosophy of Kenny Shopsin"; Kenny Shopsin, et al; 2008