There’s something magical about sliders. These mini burgers double down on the goodness with some nice, smoky cheese.
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268 per serving
- 8 ounces extra sharp cheddar cheese, shredded
- 1 teaspoons smoked paprika, (can substitute 1 chipotle chopped and 1 tsp. adobo)
- 2 green onions, white and green portions, finely chopped
- 1 teaspoons kosher salt
- 1/4 teaspoons cayenne pepper
- 1/2 teaspoons black pepper, freshly ground
- 3 pounds ground beef
- 2 teaspoons kosher salt
- 1 teaspoons black pepper, freshly ground
- 4 tablespoons mayonnaise
- 24 Parker House rolls, warmed in foil, then cut in half
- ketchup or sliced Roma tomatoes, as garnish (optional)
Preheat oven to 375°F.
In a medium bowl, combine cheese, smoked paprika, green onions, salt, cayenne and black pepper. Refrigerate until ready to use.
In another medium bowl, combine ground beef, salt and pepper. Stir in mayonnaise until incorporated. Divide mixture into 24 equal portions. Gently form into 2-inch patties. Using your thumb, make a small dimple in the middle of the patty. Place on a lightly oiled baking sheet.
Heat a nonstick grill pan over medium-high heat. Working in batches, sear burgers 2 minutes on one side only, then transfer them cooked side up to a sheet pan. Once all have been seared, transfer to the oven to finish cooking, about 4 minutes for medium rare. Drain off grease from the pan into a small metal bowl so patties are not cooking in oil.
Spoon 1 heaping tbsp. cheese mixture onto burgers. Return to oven and cook 1-2 minutes more or until done to your liking. Transfer sliders to warmed rolls. Garnish with tomatoes or ketchup. Serve immediately.
Eliminate the smoked paprika and green onions.
Crumble up cooked sliders for beef tacos.
Substitute 1/4 tsp. cayenne for smoked paprika or 1 tsp. chili powder or 1 chipotle in adobo (seeds removed and chopped finely).
Use ground turkey or chicken. Recipe created by Parties That Cook® www.PartiesThatCook.com