Beef, camping, Mains, Parties, Petit Bites

Beach Sliders

Labor Day at the beach was the perfect setting for sliders.  I made the buns the night before using the Master Bread Dough recipe ( I brushed them with egg wash before baking, it gave them the perfect outer color and texture for hamburger buns).  I made the hamburger patties very thin, so they would cook quickly and thoroughly at the beach.


  • 1 tsp bacon fat
  • 1/2 diced onion
  • 1 lb ground beef
  • 1 shake of Worcestershire sauce
  • ground black pepper
  • sharp cheddar cheese, sliced
  • red onion, sliced
  • dill pickles, sliced


  1. Saute the diced onion in bacon fat.  Add a little salt while sauteeing. Let cool. Food process, or chop very fine.
  2. In a large bowl, mix hamburger, sauteed onion, black pepper, and Worcestershire sauce until smooth.  *
  3. Shape into patties and cook until your desired shade of pink.
  4. Put each burger in a bun, top with a cheddar cheese slice, a red onion slice, and pickles.  Serve  with basic burger condiments.

* I didn’t chop the onions fine enough, so I had to add 1/3 cup of bread crumbs and half of a beaten egg to bind it all together.

In all honesty, these were good, but were kind of dry– most likely a function of cooking at the beach.  Still, I wanted to add a bacon flavor that I don’t think was present, or that we didn’t sense with our well alcohol-lubricated pallets.

Another Variation is to food process a small white onion and mix it with hamburger meat.  My grand-ma calls these “lamb burgers” but really it’s just hamburger meat with onion.  If I make sliders again, I’m going to either mix pork sausage with the hamburger and forgo everything else, or make grand-ma’s lamb burgers and top them with crispy bacon strips (Bacon-cheese-lamb burger sliders).

Yet another variation is my cousin Rex’s burger claim to fame: mix hamburger, seasoned salt, pepper, and Worcestershire sauce together and make patties.  Top with provolone cheese instead of cheddar and serve on toasted sourdough bread with lettuce.  YUM!


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