| Issue #13 - June 19, 2009 |
Food For 'Tauk By Genevieve Salamone
Summertime means sunny skies, beaches, cool drinks and, of course, barbeques. There's something so relaxing about taking a walk around the neighborhood and smelling dozens of grills hard at work.
A staple on any grill of mine is the burger. Burgers have been everywhere lately. There was a giant burger on the cover of my Gourmet magazine this month; Everyday with Rachael Ray had an entire section dedicated to burgers of all kinds (not surprising, considering Miss Ray is the self-proclaimed Queen of Burgers). Not to be outdone, the new Food Network Magazine, which I just subscribed to, has its own ode to burgers inside its pages.
Burgers are so easy to make, and can basically be made up of anything you want - chicken, turkey, pork - burgers are not just for ground beef anymore, although I consider myself a purist on that subject. I have yet to create a burger that rivals my good ol' beef burger.
So since I'm not there yet with alternative burgers, I decided to make Sliders My Way. Sliders are on the rise, and are very popular in restaurants these days. They work for me because then I don't feel as guilty about eating a burger, a hot dog and a dozen sides, because I'm eating a small burger (work with me here......) So my little sliders are the perfect alternative to the bigger-than-your-head burgers I sometimes come across. I like to top mine with cheddar, tomatoes, ketchup and a pickle - but feel free to make these patties your very own!
Sliders My Way
2 lbs ground chuck, 80/20 (80% meat/20% fat)
1 lb ground sirloin
4 egg yolks
2 tablespoons Worcestershire sauce
2 tablespoons chopped fresh parsley
1 glove garlic, grated
1/2 Vidalia onion, grated
2 tablespoons salt
1-tablespoon pepper
2 packages slider buns
1/2 pound each American and Cheddar cheeses (or whichever cheese you like on your burger)
Various burger toppings: Tomatoes, pickles, onion, bacon, ketchup, etc.
In a large mixing bowl, combine ground beef, egg yolks, Worcestershire sauce, grated garlic and onion, salt and pepper, and combine with your hands until well mixed. To form your patties, grab a small handful of meat and roll into a ball, then flatten the ball with your hands and smooth the edges. You want the patties to be slightly larger than your buns, as they will shrink during grilling.
Grill about 3-4 minutes a side, allowing your cheese to melt for a good minute.
Makes 16-18 patties, depending on the size you want them.
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