This is good for a basic slider but the true secret to a Super Slider is putting a dollop (approx. 1/2 tbsp) of butter in the center of the patty before cooking. I also season mine with McCormick Grill Mates Montreal Steak Seasoning instead of just salt & pepper. Use King's Hawaiian Sweet Rolls for your buns, you won't regret it!
These were a hit and it was the 'secret sauce' that put these over the top! I toasted the buns and added a little cheese. I plan to make these again and I'll be using the sauce often YUM! Thanks for sharing.:)
Love the sauce! I used dill relish instead of sweet. I added a tablespoon of minced garlic and a dash of dale sauce and a pkg of lipton onion soup mix to the hamburger. Then reshaped it so I could cut it into 8 even pieces. I'll have to make more of the sauce next time because we used it to dip our fries too! We like our burger done completely and it took significantly longer than 4 minutes on each side. I used a thermometer to tell when they hit 165 degrees. This was perfect for our family.
I always love Chef John's recipes so I thought I would use ths one as a jumping off point. I decided I wanted to kick it up a notch. I substituted Johnsonville Italian sausage for the ground beef.Topped it with provolone. I sauteed some mini bell peppers for my topper. I also mixed diced sundried tomatoes into mayo for my secret sauce. My hubby says they are the best sliders he has ever had.
awesome! the sauce is great too. but I divided the meat and put it into cheap baggies to press into patties; no mess that way. They're thinner and cook faster. Easier to eat too don't have to unhinge your jaw to bite it. "and as always enjoy!"
We thought these were fantastic burgers. I know this sounds like a standard recipe but it is so much better for reasons I cannot explain. I used kosher salt and freshly ground pepper and subbed the tomato for chipotle bread & butter pickle since it's what I had on hand. I have been making burgers for years with these same ingredients but there is something special in here that makes these great. I made a comment while eating how good these were and my husband said, "I was just going to say that". The 3 minute time was was too rare for me but my husband liked them. I cooked mine a little longer. Maybe it was the special sauce, maybe it was the hotter pan than I usually use, but do try this. Thanks Chef John! These were fantastic.
Great base recipe, but I needed more flavor. So I made a few simple changes:
First: I seasoned my beef before cooking by adding chopped garlic.
Second: I added one part Blazin' Burger seasoning to the dressing.
Third: I used Hawaiian Sweet Bread dinner rolls, and topped each burger with a small piece of pineapple, and a slice of jalapeno.
*Alternative dressing is sweet chili sauce; adjusting the heat with hot pepper flakes.
This was 'ONO (which means DELICIOUS in Hawaiian)!!
I followed the method of using a muffin pan to make the patties but used a large muffin size (6 cup pan) instead of regular size. I prepared the beef using the Juiciest Hamburgers Ever recipe. 2 pounds of beef made 28 mini-burgers to put on Hawaiian rolls (24-pk) using 2 mini cookie dough scoops each so all were the same size cooked them for 4-5 min per side and topped with a slice of manchego cheese and black forest ham a slice of tomato and the secret sauce yum! We all loved these thank you Chef!
