Sliders are absolutely everywhere these days. There are gadgets that plop out perfectly shaped sliders and every restaurant seems to have some sort of slider appetizer or entree. But, quite frankly, they’re a hassle to make and a hassle to manage on the grill. And because they’re so small they tend to dry out.
But I have a method for sliders – easy to make, simple to grill and practically impossible to dry out even though I use extra lean ground beef. Check it out:
- 2 pounds extra lean ground beef
- 1 1/2 teaspoons fresh garlic, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon white pepper
- 3 ounces blue cheese
- 5 strips of bacon (I used low sodium bacon but that is not a necessity), cooked and crispy
- 1 package of Hawaiian buns
- Combine the beef, garlic, black and white pepper in a bowl and mix the ingredients thoroughly.
- Lay down a piece of wax paper, place the seasoned hamburger on the paper, place a second sheet down and roll into a flat layer of beef big enough to make into four patties a little larger than half a package of Hawaiian buns.
- Slice the rolled out hamburger into four patties, and then place half the blue cheese and crumbled bacon on two of the patties, leaving 1/2- to 3/4-inch of an edge around the outside of the buns.
- Take each naked patty and place on top of one of the patties with the blue cheese and bacon.
- Seal the edges, forming two giant stuffed patties.
- Preheat the grill to high. Grill over high heat until the hamburgers have reached an internal temperature of 160°F.
- Slice the tops off half the Hawaiian buns, leaving the buns connected together at the sides.
- Remove the patties from the grill and place on the bottoms of half the Hawaiian rolls; then set the tops on the patties.
- Slice horizontally and vertically between the rolls, forming 12 sliders.