Sliders are a popular fad. I mean you see them everywhere from Jack in the Box to Chilis…and even some upscale restaurants. If you have been living in the deep Amazon forest, studying indigent peoples, and without access to the rest of the world then you may not know what a slider is.
I have your back.
A slider is a mini hamburger, usually made out of beef but can be chicken, pork, veal, or a combination. Basically restaurants use them to trick you into thinking you have cut portions when in actuality you will probably eat three times the amount because they are small…and cute.
According to the Houston Press the original sliders were actually begun on Navy ships where they were so named because the grease allowed them to slide across the grill in rough seas. It doesn’t really matter where the term came from, it is much more fun to say than, oh, little bitty hamburgers. I suppose you could call them IBHs for short?
Make your burgers any way you want. For these I chopped up rosemary and added lots of black pepper to give them almost a game flavor. The cheddar buns were a nice combo.
I have three cutters that I use for burger buns, depending on the size that I want. All of them are cheap and easy to come by.
- For big burgers I use a 24oz diced tomatoes can with the top and bottom cut out.
- For regular burgers I use a regul;ar 15 1/2 oz. can
- For sliders and biscuits I use a tomato paste can
I am tellin ya, we run a technologically advanced kitchen here, folks.
The dough is made with plenty of cheddar flavor but just in case you need more I added some shredded cheddar to the top of each bun before baking. It is easy to do – just brush with egg wash (1 beaten egg mixed with 1 tsp water)…
Next… just sprinkle on some aged extra sharp cheddar – or your favorite.
And bake to perfection. Soft, cheesy, and super easy slider buns with none of the icky additives in commercial kinds. Yeah! You can have these made and baked within an hour and a half easily.
Heck it’ll take that long to fire up the grill.
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