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
- Saute the diced onion in bacon fat. Add a little salt while sauteeing. Let cool. Food process, or chop very fine.
- In a large bowl, mix hamburger, sauteed onion, black pepper, and Worcestershire sauce until smooth. *
- Shape into patties and cook until your desired shade of pink.
- 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!