Italian Sliders

You know you want one of these!

This is what you'll look like if you eat too many of these babies in one sitting!

Okay, so maybe they’re not really Italian, but they are inspired by Italian flavors…a mixture of a little flat leaf Italian parsley, fresh garlic, some Pecorino Romano, Lea&Perrins Worcestershire sauce—not Italian, but it’s good—salt and pepper. Then just shape the meat into slider-sized patties—or regular burger-sized patties if you prefer—bring some grilled balsamic glazed onions, a little Parmigiano Reggiano and tomato sauce to the party, and put it all on the appropriate sized bun. Delicioso!

Ingredients for Italian Sliders, makes 7-8:

1 lb. ground chuck, preferably local and grass fed
2 Tablespoons chopped fresh Italian flat leaf parsley
1 clove garlic, peeled and minced
1/4 cup freshly grated Pecorino Romano cheese
1 Tablespoon Worcestershire sauce (Lea&Perrins is the best)
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/2 cup of your favorite marinara or tomato-based pasta sauce, heated
About 16 shards of freshly shaved Parmigiano Reggiano
3 Tablespoons of melted unsalted butter
7-8 slider buns, rolls or half the amount of burger buns if you don’t make sliders
Grilled Balsamic glazed onions (click for recipe)

In a small bowl combine the first 7 ingredients and mix well by hand. Shape into 7-8 small patties, using 1/4 to 1/3 cup of the mixture for each patty, depending on how large you want your sliders. Heat the grill to medium-high (put the balsamic glazed onions on first and allow them to cook for the extra time prior to grilling the sliders as specified in the recipe). Using a pastry brush, brush the melted butter onto the cut sides of the split buns. Once the onions are almost done, put the sliders on the grill and cook them 4-5 minutes per side or until medium-well done. Remove from heat and cover with foil.

Place the cut buns on the grill and lightly toast both sides. Remove the onion packet and the buns from the grill. Assemble the sliders, layering in this order: bottom of bun, patty, Parmigiano Reggiano shards, a tablespoon of warm tomato sauce, grilled onions, and top of bun. Repeat. Eat!


10 thoughts on “Italian Sliders

  1. Mmm. I rarely eat beef of any kind, but I was traveling over the weekend and had some home-grilled burgers. They were so good I ate leftover burgers cold for two days for lunches. I don’t grill things, but I love grilled food…


    • I don’t eat a lot of beef either, but sliders are a great little taste when you crave meat. These can also be grilled on a grill pan over the stove…I’d mix the chuck with sirloin to cut back on the fat in that case…and the mess!


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