This recipe is from the post: Italian Sliders.
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.
Recipe ©2011 Betsy Burts. All reproduction rights reserved.