Beef Sliders


It’s been a long time since I’ve posted a cook thread, and probably longer since I bought the custom griddle for my 26.5″ Weber kettle. It’s been setting idly by all winter patiently waiting for its debut.

Well, the wait is over…

I’m finalizing the blend of our new Smoky Chile Lime Seasoned Salt, and thought it would be a great time to test it out on some beef sliders along with that custom griddle. So, here’s how it went…

First, I made some “slider sauce”, which consisted of:

  • 1 CUP Ketchup
  • 2/3 CUP Real Mayo
  • 2-3 Tbsp Habanero Death Dust

 

 

 

Then, I sliced up some Vidalia onions very thin and made golf ball-sized balls of 80/20 ground beef, seasoned with our new Smoky Chile Lime Seasoned Salt.

 

 

 

Next, I lit about 3/4 chimney of Kingsford and spread them evenly under the new griddle. Within a few minutes, the griddle was reading 350-400º across the surface, so it was time to start making sliders.

The process is easy: smash them out on the griddle, and put a layer of super-thin onions on top…

 

 

Now for the flip and some cheese….

 

 

Top with a bun lid while the bottom bun is toasting next door…

 

 

Then, start building the finished burger… One patty, two patty, three…

 

 

Top with some “slider sauce” and then, the money shot….

These were SOOO GOOD!!

Leave a Reply

0

Your Cart