Friday, June 26, 2009

Beef Sliders, Act 1

I won't claim this is an original idea, but I had to post this recipe because of the amazing response I got from my family. I was testing this out for a party I'm doing, and before you could say "action" the family was in the kitchen, asking for a taste.
Act 1
(setting: kitchen, Anywhere, USA. Mother cooking, Darling Daughter at kitchen table talking. Teenage Son enters from stage left.)
TS: "What smells so good?"
Me: "Beef sliders."
TS: "I thought you said we could have pizza for dinner."
Me: "You can. I'm just testing this out. You can have this for lunch tomorrow."
(TS looks longingly at burgers, but sticks with his resolve not to eat his mother's cooking 3 days in a row and leaves the room.)
Darling Daughter: "Can I have one now?"
Me: "Sure. You can tell me how they are."
(Husband enters, stage left)
Husband: "Did you say 'Sliders'?"
Me: "Yes. Help yourself."
Husband: "Don't mind if I do."
(Silence. only chewing is heard)
DD: "Can I have another?"
Me: "You can have them for dinner later if you want, instead of pizza."
DD: "OK" (walks offstage)
Husband: "I'll have them for dinner, too."
(curtain closes)


Beef Sliders
Makes 24 sliders

1/2 cup dried onion flakes
2 pounds ground beef (at least 10% fat; 20% if you dare)
1/2 t. salt
freshly ground pepper
shredded cheddar cheese, if desired
24 dinner rolls
condiments of choice

Preheat oven to 400 degrees. Evenly spread dried onion on bottom of a 9x13 glass baking dish. Gently pat the ground beef on top of the onion flakes to form one large patty. Sprinkle with salt and pepper. Bake for 15 minutes. Remove from oven and blot top of burger with paper towels to remove some grease. Top with cheese, if desired, and return to oven for 5 minutes. Let stand for at least 5 minutes. Drain grease by tipping pan and pouring most of the grease out from one of the corners of the pan.
Cut burger into 24 portions (6x4). Place miniature burgers on dinner rolls and top with condiments of your choice.

This recipe comes from fellow bloggers Dinners for a Year and Beyond and Big Red Kitchen.


EAT! said...

I think I have eaten 12 of the 24 at my house. I know this will be a staple in our fridge and freezer this summer.

Martha said...

It's a great, easy recipe, and perfect for the kids to have on hand.