Beer Sliders

Name: Beer Sliders
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 36 sliders
Ingredients: 2 lbs ground beef (he used 30/70); 2 tablespoons parmesan cheese, grated; 1 garlic clove, minced; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1 teaspoon kosher salt; freshly cracked pepper; 36 dinner rolls or 36 small rolls; 1/3 cup mayonnaise; 1 tablespoon Dijon mustard; 2 tablespoons dill pickles, chopped finely; 1 garlic clove, minced super finely

Submitted by DeSouter

"Not sure why they are called Beer Sliders. Maybe they'd be good with a brewski. But they are bite-sized bits of deliciousness. Recipe by Chef Armondo of Don Coqui Restaurant in New Rochelle, NY. LOVE the sauce."

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Ready In:: 30mins
Ingredients:: 12
Yields:: 36 sliders

ingredients

2 lbs ground beef (he used 30/70)
2 tablespoons parmesan cheese, grated
1 garlic clove, minced
¹⁄₂ teaspoon dried basil
¹⁄₂ teaspoon dried oregano
1 teaspoon kosher salt
freshly cracked pepper
36 dinner rolls or 36 small rolls
¹⁄₃ cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons dill pickles, chopped finely
1 garlic clove, minced super finely

directions

Preheat oven to 350 degrees.
Combine ground beef, cheese and all seasoning, mixing well.
Form into 2" patties (they will shrink) and place on a greased baking sheet.
Bake for 15-20 minutes; do not overcook or they will be dry.
Combine mayo, mustard, pickle and garlic and refrigerate. This step can be done well ahead of time.
Split rolls with a serrated knife and pick out some of the interior bread if the rolls are thick.
Place a good dollop of sauce onto bun, add burger and enjoy.

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RECIPE SUBMITTED BY

DeSouter

United States

Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment. I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet) Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical. I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.

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