Try this recipe for the best, juiciest sliders to serve on football Sunday, topped tall with caramelized onions. It is a simply, straight-forward recipe with key tips.
Executive Chef Ivy Stark of Bill’s Bar & Burger in New York City wanted to create the perfect slider for football game kickoffs. Something that was easy to eat, bold with flavor, and although small, was not dried out. Served on mini buns, her burger sliders include a slew of toppings, but the key ingredient to her great sliders is a mountain of griddled onions. Check out the famed recipe below and be sure to head over to Bill’s Bar & Burger for more delicious inspiration.
Chef Stark also shared some tips with us for making the best slider possible. Most importantly, she strongly recommends choosing the right meat from the start. Fat means flavor and juiciness, so don’t shy away from it. Chef Ivy says, “if you go with lean ground beef, you will most likely end up with a hockey puck,” ask your butcher for a blend that is at least 20% fat, or grind your own meat in a food processor.
Secondly, be gentle when forming your patties and generous with your seasoning. Experiment with kosher or sea salt and freshly ground black pepper. Season your beef and fry off a small peice to try. Adjust your seasoning from there.
Make sure to use a hot grilled so your burgers quickly, rather than over a slow flame where they will dry out as they take longer to cook. Do not press on the meat as it is cooking and flipping it more than once tends to drain its delicious juices.
- (3) 2oz patties, square (Recommended: 75/25 meat to fat)
- 3 slices American cheese
- ½ onion, chopped and caramelized
- 12 pickle slices
- 3 slider-sized hamburger buns (Recommended: potato rolls)
- Preheat a cast iron skillet or sauté pan, high heat.
- Form each 2oz patty into a ball and season outside generously with salt and pepper.
- Place meat into pan and flatten meat with a spatula.
- Allow the meat to get crispy on the exterior, about 1-2 minutes on each side.
- Place ketchup, mustard and pickles on bottom bun and with spatula, scrape burger off pan and flip onto bun.
- Top with onions and cheese and top half of bun.