Grind Your Own Beef for Stellar Sliders

When it comes to making the perfect burger, you should grind your own meat. I know, you are thinking — sure, easy for a chef to say! Well, good thing I’m not a chef — I’m a mom who works full-time, and my job happens to be creating recipes that not only taste good, but also are doable. This is really easy, I promise! And it’s Father’s Day, so if you’ve got a food processor, or a mixer with a meat-grinding attachment, you are well on your way to making ground beef. You simply cut the meat of choice up into large chunks and pulse it in the food processor with salt, pepper, and a tablespoon of olive oil. Only pulse — you want some texture to remain. Once your meat is ground, you are ready to form eight small, thick patties. And once you take a bite, you will agree it’s the best little burger you’ve ever made at home. And Dad will be pleased, too.

Sliders

Spicy Brie and Tomato Sliders

(Serves 4)

1½ pounds ground chuck 85/15, or nicely marbled meat you’d get for a pot roast

8 slider buns, like brioche

8 slices of brie, 1/8-inch thick

8 slices tomatoes

1 cup mayonnaise

½ cup sriracha

8 slices thick-cut bacon

Baby dill pickles for garnish

 

  1. Grind the meat and form patties. Preheat the grill to medium. Meanwhile, prep the buns, slice the Brie and the tomatoes, and set aside.
  2. Mix the mayo and sriracha, and place in the refrigerator until ready to use.
  3. Start grilling the patties and the bacon, cut in half, at the same time, but beware of flare-ups and turn down heat if you need to. Flip the burgers and bacon, and about 30 seconds before the patties are done, melt the cheese on top.
  4. Now you are ready to assemble your sliders. Spread your sauce on the top and bottom buns, place a patty on top, add a layer of tomato and bacon, and secure it all with a toothpick if you’d like. Adding the little pickle on top with the toothpick is also a nice touch.
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