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!
The Fat T-Bell! What a girl!
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Our model of overeating…Thumbelina!
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I absolutely adore sliders…such a smart idea to down-size the fat laden burger to a smaller, more manageable size. I love the flavours in this recipe. That is one fat cat you have there!
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I adore sliders, too, Eva. These have a lot of flavor packed into a small bite! And most importantly T-Bell fat cat, aka Loafa-cat, approves.
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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…
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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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I love these sliders! And I’d eat 2 without the guilt of eating one full-sized burger. Well done!
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Thank you, John! True enough, it does seem more virtuous eating two of these little guys instead of one full-sized burger…not sure if that’s really the case, but I like to think so! 😉
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I just ‘shared’ this on my Facebook page – I’ve got to remember to do that more often. You know, Share the Wealth’ & all that stuff !!
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Thank you! 🙂
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