Recipe of the Week: The Ultimate Slider
Hi All! Its Jenn, Diapers-n-Heels resident foodie! This week I’m bringing you my recipe for the Ultimate Slider just in time for the big game this weekend.
Sorry, no step by step pictures with this one. Just follow the recipe below and you will have some very happy fans of this slider! Be prepared it can be spicy but completely worth the burn. This recipe is for four, so if you are feeding more make sure you double or triple the ingredients.
Ingredients:1 lbs ground beef (I use organic and 80/20 blend – you need fat, it’s a burger & a splurge)
1 red onion
8 pretzel rolls
4 slices of Manchego cheese
1 large fresh whole jalapeno
2 Tablespoons Stone Ground Mustard
3 Tablespoons Mayo
1 teaspoon garlic powder
8 dashes of Worcestershire sauce
1 teaspoon balsamic vinegar
1 Tablespoon Olive oil
Salt and Pepper to taste
Lettuce for garnish (I use butter lettuce, but any kind will do)
Prepping the Burger – roll your beef into 8 small balls, place on parchment paper and press into patties (be sure to make them large enough to fit on the bun and remember they will shrink up slightly when they cook). Sprinkle both sides of patties with garlic powder, salt, pepper and a dash of Worcestershire sauce. Cover and place in the refrigerator to allow them to firm up while you prep and get the caramelized onions started.
Balsamic Caramelized Onions – slice onion in half and remove skin. Thinly slice both halves of the onion. Place Olive Oil in a sauté pan over medium low heat, and add onion. Sprinkle onions with salt and let them sweat out for the next 20 – 30 minutes over medium low heat, stirring every 5 minutes or so. Once the onions have caramelized (translucent and yummy looking) stir in balsamic vinegar, cook onions for an additional 5 minutes while stirring occasionally. Remove from heat and set aside.
Stone Ground Aioli – combine the stone ground mustard and mayo in a small bowl, stir until incorporated. Place in the refrigerator until you are ready to assemble your sliders.
Get Your Grill Ready – (take your sliders out of the refrigerator, grab your jalapeno and cheese slices) Turn your grill on high and let it heat up for at least 10 minutes until it’s nice and hot. I use a gas grill and I’m not that familiar with charcoal, so if you are using this type of grill get the coals nice and hot. While the grill is heating slice each pretzel bun in half and place on a tray, so you can heat them up on the grill while your sliders are cooking.
Time to Get Grilling – Now that the grill is nice and hot, place the fresh jalapeno on it and grill for about 7-8 minutes, rolling so you have a nice char on all side (don’t burn! You just want the grilled flavor and char marks). Remove and allow it to cool slightly before slicing thinly. Turn your grill down to medium high heat and add your sliders, keep the grill lid open. We are grilling these, not roasting. Depending on size they typically take about 6 minutes a side for a medium doneness. Heat your each half of your pretzel roll on the grill while the sliders are cooking. Once the sliders are done cooking to your preference, add a half of slice of the Manchego cheese to each one, turn off your grill and close the lid. This will allow the cheese to melt quicker without over cooking the burgers. Once the cheese has melted, remove sliders from grill and get ready to build the ultimate slider.
Building the Ultimate Sliders – Gather all your yummy toppings; aioli, lettuce, caramelized onions, and sliced jalapenos. Smear some of your Stone Ground aioli on both sides of your pretzel roll, place your slider on the roll and top with caramelized onion, a couple of jalapeno slices, some lettuce, and finally place the other half of the pretzel roll on top (you may need a toothpick to hold it all together). Repeat the same process for the remaining sliders, serve on a platter and enjoy!!