Perusing through articles on NYTimes.com, I came across an article about sliders. Sliders…made me reminisce about Morrell Wine Bar‘s lamb sliders and the sliders at Pop Burger in the Meatpacking District. Then I just thought of an idea of sliders that I can cook at home…miniature burgers stuffed with Jalapeno…how about garlic…how about shallots? Oh the things you can do with such a small portion of meat, but make sure your buns are good.
Here’s my recipe for beef sliders, or d’Sliders.
Ingredients
- 1 lb lean ground beef
- 2 shallots, finely chopped
- 2 cloves of garlic, finely chopped
- 1 tbsp olive oil
- salt
- pepper
- garlic powder
Directions
- Sauté the shallots, garlic and olive oil over medium heat and cook for 3 minutes. Set aside
- Separate the ground beef into mini burger portions. Flatten each portion to a disk. Add a teaspoon of the shallot and garlic mixture to the center of the disk.
- Fold the ends so you hide the ‘goods.’ Repeat for all meat rations.
- Season with salt, pepper and garlic powder as desired.
- Cook to desired ‘wellness’ and nestle between a toasted mini-burger bun.
