Friday, April 12, 2013

Cheeseburger Sliders

Cheeseburger Sliders
Like I said on Wednesday, I love burgers.

We've had a long journey, burgers and I (with one constant: I like my burgers plain, just beef, cheese, and bun!):
  • When I was very little, I would only eat McDonald's (dumb little Kayle!)
  • As I got older, I ordered almost exclusively burgers anywhere we went, and I wasn't too picky on quality.
  • In conservatory, I became much more picky about burgers, but would eat them...almost every day (thanks to a diner right across the street and my George Foreman grill...which I blame partly for my current inability to eat burgers I make...more on that later). My friend Nathan "famously" said: "You've heard of the Burger King? Kayle is the Burger Queen."
  • Now, I rarely have a burger: only on a rare occasion where we go out and it's a place that looks like it has SPECTACULAR burgers (or if I know they have great burgers).
And, also like I said, I have always been fairly certain in my inability to make burgers myself (although Michael makes some delicious ones!) This recipe made me think, "...maybe I can do this?"
Cheeseburger Sliders
It's a pretty darn easy, pretty darn simple recipe. And with summer coming up, I had to share!

Michael was a big fan, he really liked these little sliders.

But...*sigh*
I couldn't eat them. I tried a bite and I just...well...didn't like it. For no particular reason. I still don't know what the problem is. Maybe it's all psychological. Apparently I just need to leave burgers to the professionals...or the boyfriends.

Do not let this dissuade you from giving these a try, they really did get rave reviews from Michael, and he's pretty smart. :)


Cheeseburger Sliders

Adapted from Evil Shenanigans

Cheeseburger Sliders
Makes 8 sliders
Ingredients:
  • 1 lb. ground beef
  • 1 tsp. kosher salt
  • 8 rolls (such as these sandwich rolls)
  • Shredded cheese, preferred variety and amount to taste
  • Optional: lettuce, tomatoes, mayo, bacon, etc. etc.
Preparation:
  • In a bowl combine the ground beef and salt, and work the salt evenly into the meat. Divide into 8 meat patties, cover with plastic, and chill from at least 1 hour to overnight.
  • Heat a cast iron skillet over medium heat. Once hot, add the patties (leaving plenty of space between them), and cook on either side to desired doneness.
  • Once finished, spread some butter on either side of a halved sandwich roll, and place on a clean skillet  (butter side down) to toast. Place burger patties on half of the roll, sprinkle with cheese (and place under broiler or pop in the microwave if you want to melt the butter more/faster than the residual heat) and add any other desired additions.
  • Dig in!
Cheeseburger Sliders
Carnivore art.
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