Sliders have a great place of honor in my heart. I remember many a Saturday or Sunday afternoon spent with grandparents at a local White Castle eating sliders by the sack. It always seemed like such a special treat.
Since then though, I haven’t had many opportunities to indulge. In fact, I think I’ve only had sliders once in the past 5 years or so.
So over the summer, when I saw Amanda’s post at Faith, Food and Family about her homemade sliders, I was instantly smitten. Obviously it took me awhile to get around to making them, but it was worth the wait. We all loved these so much!
Here’s how I made them:
- 2 lb groundbeef
- Salt, pepper and garlic powder
- 20 slices sharp cheddar cheese, from an 8 oz. block
- Dill pickle slices, mustard, ketchup, mayonnaise, green olive slices
- 12 dinner rolls (We used King’s Hawaiian rolls. Some of our sliders were doubles.)
- Press the ground beef into a 15×10 baking sheet. Sprinkle with salt, pepper and garlic powder to taste. Refrigerate for at least one hour.
- Remove tray from the refrigerator and cut meat into 20 evenly sized squares. Freeze for 15 minutes. These makes it easier to remove the patties and helps them keep their shape. Stick back in the freezer for a few minutes when needed.
- Heat a large skillet or griddle. Cook patties about 3-5 minutes per side, until fully cooked. Repeat until done. Cooked patties can be kept warm in the oven or covered with aluminum foil.
- Cut rolls in half and flatten slightly with a rolling pin. Build burgers and top as desired.
As you can see, we left off the standard onions. I think they would have been great with the onions cooked along with the patties, but we weren’t sure how the kids would feel about that. I’m going to try it next time though.
Since we weren’t using the onions, we added sliced green olives. There’s a popular fast food chain about an hour away from us called Halo Burger and they are famous for adding green olives to their burgers. I had my very first Halo Burger a few weeks ago and I fell in love with that addition.
Thanks for such a fun idea Amanda!
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