Mmmm. Sliders

[Conan The Librarian]

Just tried making some sliders for the first time today. Little hamburgers. Used soft little commercial dinner rolls made  by Kings Hawaiian. Made mini patties of ultra lean beef flavored with worchestershire sauce and pepper. Condiments were just a little yellow mustard and ketchup and hamburger dill pickle slice.


Yum.


Same concept as White Castle, but not a gut bomb.

[GRIMJIM]

If you are trying to make white castles (what we call sliders up here) you need bavarian style mustard.

[BBF]

 
 
                                                   SLIDERS !!!
 
White Castle types! That is one of the very very few things I miss living near Chicago.

[GRIMJIM]

I was trying to see if you could order them on-line, I guess not.
 

[ironglow]

Sounds good Conan... keep going and develop your own special recipe, you may have started something...

[Conan The Librarian]

I didn't really start anything, I just saw them being offered as appetizers at restaurants, and featured in some of the food magazines, so I thought I'd try them.

There are some videos on youtube, I think. My patties are about 1/2 inch thick and about 2.5 " in diameter.

It's a refreshing departure from the hamburger arms race I see at fast food restaurants, where they offer larger and more complex burgers, mostly with cheese and bacon, and everything else you can think of.

I use a relatively hot pan to sear the meat and keep the juices in. Because they're small they cook fast, and that's one of the things that makes them good. You can get a well done burger that's still juicy.

I have seen White Castle hamburgers in the frozen food section of large supermarkets in the Minneapolis area, so you may find them near you if you're homesick for them.

[BBF]

The other memorable items with the Chicago area Sliders were the onions that were cooked alongside the burgers. !!

[powderman]

There are some videos on youtube, I think. My patties are about 1/2 inch thick and about 2.5 " in diameter.

 
CONAN. HEH, thats thick enough to make 4 white castles. POWDERMAN. 

[ironglow]

  Conan;
  I meant your own combo..like worcester sauce in the meat or Cajun spice on top..but maybe you're going for straight beef.
 
  Now I'll throw you a curve ball, if you can find it..    Try Scottish Highlander beef..and that fed on basically on roughage with little if any, grain.  Low fat and great flavor...
  I buy my Highlander beef from a local farmer.  More and more are being bred these days, see a cow & calf below..

[Conan The Librarian]

I made some for Sunday dinner and fried some diced onions next to the burgers. That works real nice. Better than raw.


I have a hard time finding unmarbled beef around here, except bison, which does make a good burger. As far as I'm concerned, grass fed is the best beef. I have never liked the marbled beef that's here in the midwest. I can get very lean ground beef here, and that's what I use.


People don't believe me, but wild sheep makes a great burger when it's fried in olive oil and seasoned with just salt and pepper. I've made it for people, and everybody agreed it was superb.

[ironglow]

  Almost any hooved wild game, moose, deer, caribou, sheep etc...are low in fat/cholestrol.  They live on roughage..