Knock your socks off Burgers

 

I love a good burger. To me, there is nothing like it. 

 

The messier, the juicier, the bigger the mess on your hands, the better the burger, in my opinion. 

 

But as much as I love burgers, I often tend to not finish mine.  My greatgrandmother used to say "Tens mais olhos que a barriga."

 

Which meant "you have more eyes than stomach.".  

 

I couldn't argue with her because she was 100% correct.  But then, in my defense, who of us hasn't bitten off more than they can chew, literally?

 

With the invention of the slider burgers, it took it all to a new level, because now I could enjoy my favorite burgers a little at a time, and I didn't feel like I was wasting.

 

 

Also, I don't like burgers from one day to the next.  I don't mean burgers we throw on the grill and keep in a tupperware until the next day.  I am talking about ready made burgers, like sometimes my kids will eat half a burger and leave the other half for later.

I can't.  It just doesn't taste the same.  And maybe it's just me but every time I try to heat up a burger, I end up with a rock hard bun.  It's just gross to me.

Anyway, all this just to say that I love burgers, but I really REALLY love sliders. 

These are the perfect size burger, and you can make a huge batch if you have many mouths to feed, or a get together.

 

The sauce is definitely what makes these and I think that sauce would be divine over a steak.

 

Now if you don't like mushrooms, I suppose you could leave them out.  I actually picked out the mushrooms from my son's sliders because he dislikes them immensely.

Me on the other hand, I love mushrooms and a good mushroom sauce, and this one, is that and much more.

 

Knock your socks off Burgers

 

 

 

Ingredients 

1 lbs. ground beef 

12 dinner rolls 

6 slices pepper jack cheese, cut in half 

mayonnaise 

 

Mushroom sauce 

8 oz. sliced mushrooms 

3 Tablespoons butter 

2 Tablespoons minced garlic or 

4 garlic cloves minced 

 ½ cup chopped onion 

1 Tablespoon Worcestershire sauce 

½ cup heavy cream 

 ½ cup beef broth 

 ½ teaspoon salt 

 ½ teaspoon pepper 

1 Tablespoon cornstarch 

2 Tablespoons cold water 

 

 

Instructions 

Preheat oven to 375 F.  Divide the ground beef into 12 small patties. 

 

Fry them in a cast iron skillet until cooked through and brown, remove from heat.

Remove them from skillet.

 

In another skillet, add the butter, mushrooms and garlic.  Saute for a few minutes.  Add in the  Worcestershire sauce, cream, beef broth, onion and salt and pepper.  

 

In a small bowl, mix the cornstarch with 2 tablespoons of water.  Slowly add to the mushroom and onion mixture, stirring constantly until thickened.  Remove from heat.  

 

Place the dinner rolls in a greased casserole dish.  Slice open, and spread mayonnaise on both sides.  Plate a burger in each bun, top with half of a pepper jack cheese slice.  Spoon on some sauce, and add the top bun.

 

Cover with foil and bake for a few minutes until cheese melts.  

 

Serve immediately!

Recipe adapted from: Chef in Training

Roast Beef, Caramelized Onions and Horseradish Sliders

Now there's a mouthful, in every sense of the word.  Trust me, these may be little sliders but they pack a punch and a half.

I love the versatility and I think I also love the fact that if I have 2 of these I don't feel as guilty as if I was indulging in a huge burger or roast beef sandwich.  It's what I tell myself so I can enjoy a bunch of these without feeling guilty.  Whether this makes sense or not, I don't know, we'll just with it .  LOL

This recipe comes from Mommy I'm Hungry which is adapted from Deep South Dish.

I followed Rachelle's example and added horseradish sauce which is not included in the original recipe, but yeah, I'm glad I did cause it really does make the slider for me.



Roast Beef, Caramelized Onions and Horseradish Sliders

3 to 4 pound beef chuck roast (or other braising roast)
1 cup of water
One envelope of dry onion soup mix
One envelope of dry Italian dressing mix
One envelope of dry brown gravy mix
1 (8 ounce) jar of Pace Original Mild Picante Sauce

Instructions

Whisk together the water with ingredients from all 3 of the envelopes. Pour about 1/4 cup of the liquid on the bottom of the crockpot, place the roast on top. Don't be tempted to season the roast. There is plenty of salt and other seasonings in these envelopes.



Pour the remaining liquid mixture all over the top and all around the roast. Pour the jar of picante sauce on top of the roast, cover and cook on low for 8 hours, or on high 4 to 5 hours.

Preheat oven to 400 degrees F.  Butter the insides of dinner rolls and toast, butter side down, on a baking sheet in the oven just until warmed through and browned on the bottoms.  Meanwhile in a skillet, caramelize a sliced onion in a tablespoon of canola oil and one tablespoon of butter. (I omitted both and just used my non stick pan, I didn't want the extra fat)

Use a fork to shred the meat. Place a scoop of beef on the bottom half of dinner rolls, then top with caramelized onion, and some finely shredded Swiss cheese.



All I did after this step, was to add a little horseradish sauce and then put the tops back on and popped the sliders into the oven just to melt the cheese.

Baked Ham and Cheese Sliders

I've been making them for such a long time, I don't know why I have never posted the recipe here.



Anyway, this was tonight's dinner which is pretty typical for a Friday night, it's either pizza or sandwiches or something easy.

These are SO good, I can't even begin to tell you how dangerous they are LOL  I have to control myself around them because since they're so small I seem to think that it means I can eat as many as I want.

Baked Ham and Cheese Sliders

Source:  The Girl Who Ate Everything

12 hawaiian sweet rolls
ham
swiss cheese
1 small onion, finely diced
1 stick of butter
3 tablespoons mustard
2 teaspoons worcestershire sauce
parsley

Cut the bread rolls in half, place the bottom on a baking pan.....on a skillet, melt the butter, then add in the onion, mustard and worcestershire sauce. Stir and cook for a little until the onion is transparent.



Take 1/4 of the onion mixture and set aside.



Take the rest of the mixture and spread on the bottom of the rolls. Sprinkle on some parsley...then top with ham and then swiss cheese.



Place the tops on, spread the 1/4 cup onion mixture you reserved on top, sprinkle a little more parsley, then cover with foil.



Bake at 350 degrees for 20 minutes. That's it.

Beef and Beer Sliders

I love sliders, I think they're not only delicious but such a fun way to present burgers and there's something about the size that makes it just the perfect bite, for me at least.

These are just yet another variation on these popular burger bites.

Beef and Beer Sliders

1 pound ground beef
1/2 cup beer
salt and pepper
oregano
cumin
1/4 cup plus 2 tablespoons ketchup
2 tablespoons mayonnaise
2 teaspoons mustard


Mix the ketchup, mayo and mustard well and set aside.

In a bowl, mix the beef and the rest of the ingredients, divide into 12 parts, shape into small patties and grill or fry in a skillet.

I fry them for about 5 minutes, then flip them over and fry for another 4 or so minutes, add a little slice of cheese and cover with a lid for about 30 seconds or until cheese is melted.

Split the dinner rolls in half, on the bottom bun put a slice of lettuce, a slice of tomato and then top with the burger, add a teaspoon or however much you want of the sauce and top with the top half of the bun.

Enjoy!

I served these with some chili fries

which are so easy to make. 

Just bake some frozen fries, warm up a can of your favorite chili or use leftover homemade chili, sprinkle shredded cheese on top and enjoy.

BBQ Turkey Sliders

So my hubby and I are trying to lose weight, he because he is military and is constantly watching his weight and also has his upcoming PT test in May, and me, well, because I love the man and I want to help and support him.

But it's not always easy, I absolutely loathe the word diet and I hate being told what I can and can't eat because the minute I know I can't eat it, that's when I want it.

With that in mind, I'm doing this the easy way, I'm counting my calories, I'm drinking only water but I'm still enjoying my delicious food.  It's not that hard if you cut a few things out and search for the low fat ingredients and if even if you don't, just eat in moderation.

That's the key for me, I can't diet, I can slow down and eat less but I can't stop altogether, I love food too much, cooking and eating is in my blood or I wouldn't be Portuguese :)

These wonderful Turkey Sliders only work out to 113 calories each, so they're good and healthy too :)

BBQ Turkey Sliders

1 lb ground turkey
1 green onion, sliced
paprika
salt and pepper to taste
1 tablespoon barbecue sauce (whichever you like)
1/4 cup low fat mozzarella cheese

Combine all ingredients in a medium bowl.

Divide into 8 equal portions. 

Grill on a medium to hot fire for about 5 minutes, turn and grill for another 5.  You can baste them with some more barbecue sauce at this point but if you're going for low fat, low calorie, then skip that step like I did.

When they're done, remove and place on dinner rolls.  Fry up some onion slices and top the patties with it.

You don't have to add the onions either, we like onions on ours but some people don't, matter of fact my little one doesn't like them so I leave it off his burger :)

Turkey Parmigiana Sliders

Holy cow were these phenomenal.

I love sliders, I think mostly because I love the versatility of making whatever I want in a little bite, or two, sized burger.

In my attempt to find new Slider versions, I ended up finding this recipe over at What's Cookin, Chicago.  I've tried a few of her recipes and they are delicious so I knew this one would be too, but boy was I in for a surprise.

Super tender with all these great italian flavors, yummy melted cheese and a kick from the spaghetti sauce, pair it all up with some sweet Hawaiian rolls and you'll be sighing.

Turkey Parmigiana Sliders

Credit: What's Cookin, Chicago

1 pound ground turkey
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons grated Parmesan cheese
salt & pepper to taste
4 slices mozzarella cheese, each slice cut into quarters
1/4 cup pasta sauce - homemade or store bought
1/2 cup shredded romaine lettuce
12 dinner rolls, split and toasted (I used Whole Wheat Hawaiian rolls, nice and sweet)

Preheat oven to 350 degrees.

In a bowl combine the ground turkey, all the spices, cheese and salt & pepper. Form large meatballs and flatten to create small patties.

Brown each patty on both sides in a skillet with a little oil and transfer the patties to a baking sheet.

Top all browned patties with a teaspoon of pasta sauce and a couple slices of cheese.

Bake in the preheated oven for a few minutes until cheese begins to melt.

While the patties are baking, spread a teaspoon of pasta sauce on the bottoms of the split dinner rolls.

Transfer each patty onto the bottoms of the rolls and top the burgers with shredded lettuce and the tops of the dinner rolls. Serve immediately.