Entertaining: Slide Me Another
These tasty mini burgers are the perfect crowd pleaser.
Whether it’s your annual Fourth of July celebration, a family reunion or a potluck picnic with friends, sliders are the perfect choice for feeding a crowd. This unique beer burger slider recipe from the master chefs at Schnucks Cooks is sure to make a flavorful and versatile addition to any summertime menu—thanks to a sweet Hawaiian roll twist that balances out the bite of the slider’s traditional braised onions. Be sure to make plenty; it’s impossible to eat only one!
Beer Burger Sliders With Braised Onions
WHAT YOU NEED:
• 1 1/2 pounds extra-lean ground beef
• 2 tablespoons and 1 cup dark beer, such as Samuel Adams® Boston Lager, divided
• 1/2 teaspoon Schnucks Worcestershire sauce
• 1/2 teaspoon Tabasco sauce
• 2 tablespoons Schnucks unsalted butter
• 1 large onion, cut in half and thinly sliced
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 2 packages (8.8 ounces each) sweet Hawaiian snacker rolls, each cut in half
• 16 slices snack-sized sharp cheddar cracker cuts
WHAT TO DO:
1. Line rimmed baking pan with plastic wrap. In medium bowl, add beef, 2 tablespoons beer, Worcestershire sauce and Tabasco and mix until well combined. Form beef mixture into 16 very thin patties, then place on baking pan. If desired, shape patties into squares to resemble a classic Midwestern slider. Cover patties with a second sheet of plastic wrap; freeze 10 to 15 minutes or until firm.
2. Meanwhile, in large skillet, melt butter over medium-high heat. Add onion and cook 5 minutes or until tender, stirring occasionally. Stir in 3/4 cup beer, sugar and salt. Reduce to medium and cook 15 to 18 minutes or until onion begins to brown and sauce reduces and thickens. Stir in remaining 1/4 cup beer and cook 2 to 3 minutes longer or until most liquid evaporates.
3. Preheat grill pan over medium-high heat for 2 minutes. In batches, add frozen patties and cook 4 to 5 minutes, turning once, or until internal temperature reaches 155°F for medium doneness. Place sliders on bottom halves of rolls; top with cheese and braised onions. Place top halves of rolls on sliders to serve.
Take it Up a Notch
Because no slider experience is complete without getting a little saucy first.
CHUNKY TOMATO CHUTNEY
1 large garlic clove, minced, 1 c. chopped onion, 2 tsp. vegetable oil, 1 can (28 oz.) drained diced tomatoes, 1/4 c. red wine vinegar, 2 tbsp. brown sugar, 1/4 tsp. salt.
– Cook garlic and onion in oil over medium-low heat, covered, until very tender. Stir in remaining ingredients and cook, uncovered, 25 minutes or until very thick, mashing tomatoes with rubber spatula.
BLUE CHEESE SAUCE
1/2 c. crumbled blue cheese, 1/4 c. mayonnaise, 1/4 c. sour cream, 2 tsp. cider vinegar, 1/2 tsp. Worcestershire sauce.
– Mix and serve.
1/2 c. mayonnaise, 2 tbsp. refrigerated horseradish, 1 tbsp. whole grain mustard.
– Mix and serve.
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