The role of today’s guest food blogger will once again be played by Connie’s husband, Jamie.
Super Bowl Sunday™ is this weekend and for many (read: Connie), what is on the menu shares equal, if not greater importance, with what is on the television.
If you’re not a fan of football, chances are all this talk about pigskin leading up to the big game has conjured up images of bacon frying away in the pan. OK, perhaps that only happens in our house…
This year, though, it was supposed to be no contest; food was going to play second fiddle.
Two weeks ago and with less than one minute remaining in the AFC Championship game, I assumed (naively) that my favourite team, the Baltimore Ravens, were on its way to Indianapolis.
Well, I guess the gridiron gods didn’t quite see it the same way.
One dropped touchdown pass and one botched field goal attempt later, and the Ravens’s season was over.
Sitting alone in the dark after your team lost in the worst possible fashion, while still wearing their jersey, is not exactly the proudest moment in your life. Add in a couple mustard stains, and you sink a bit lower.
Anyway, rather than dwell on what could have been, let’s focus on something more positive: food!
Earlier this week, Connie posted a recipe for baked spinach bacon cheese balls that would make an excellent addition to the roster menu of any Super Bowl™ party. They are a relatively healthy alternative to the fried fare typically served.
Today’s post, though, falls along more traditional lines when thinking about football and food: the slider.
It should be mentioned that a slider is not simply a mini hamburger. It’s an ultra-thin patty of ground beef, cooked atop a flat griddle with onions, pickles and a soft bun.
They are as remarkable in their simplicity as they are in their flavour.
So if you’re looking for something to offer for your Super Bowl party that will make it seem like you’re tailgating outside the game, look no further.
Credit: The Burger Lab: The Ultimate Homemade Sliders (This is my “go-to” site for all things hamburger)
- 2 large onion, finely minced – about 4 cups (original recipe calls for 1 large onion, however, I found that I did not have enough onion to cook the final sliders)
- Kosher salt
- 1 1/8 pounds ground beef (I recommend medium/regular ground beef)
- 1 medium onion, peeled and grated on the medium holes of a box grater, juices and pulp reserved (about 1 1/2 cups)
- Freshly ground black pepper
- 12 slices American cheese (optional)
- 16 slider-sized buns (about 2 1/2- to 3-inches across)
- 24 thin dill pickle slices
- Toss diced onion with 1 teaspoon kosher salt in medium bowl. Set aside at room temperature until fragrant, about 10 minutes. Meanwhile, divide beef into 12 evenly sized balls. Using damp hands, press balls into even, patties approximately 1/8th-inch thick, and 3 1/2-inches wide. Place on large plastic-wrap line plate. Patties can be stacked with layer of plastic wrap between each layer. Place in refrigerator until ready to cook.
- Preheat heavy-bottomed 12-inch skillet over medium low heat until evenly heated, about 5 minutes. Reduce heat to low, and add half of diced onion, using spatula to spread into even layer across bottom of pan. Cook without moving until bottom of onions starts turning pale golden brown, about five minutes (onions should barely sizzle while cooking—adjust heat as necessary).
- Add half of grated onions and their juice to skillet. Stir onions with rubber spatula to release browned bits from bottom of pan and spread into thin, even layer. Arrange six hamburger patties on top of onion mixture. Season top of patties with salt and pepper. Add 6 slices of American cheese if desired. Place bun bottoms, cut-side-down, on top of patties. Place bun tops, cut-side-down, on top of bun bottoms, staggering arrangement to maximize exposure to steam.
- Continue cooking over low heat until burgers are cooked through and cheese is fully melted, about 3 minutes, adding extra onion juice if pan runs dry, making sure to reserve at least half for second batch (there should be no sizzling sound, and mixture should steam constantly—in some rare cases, substituting water may be necessary if onion juice all runs out). Remove from heat.
- Lift and bun with spatula. Pick up bun top, invert, and place underneath spatula (burger should now be fully assembled, upside down). Slide spatula out from between burger and bun top. Invert, and place on plate. Repeat with remaining 5 burgers. Spoon any remaining onions and melted cheese in skillet on top of each burger patty, along with two pickles, and condiments as desired. Consume immediately, before repeating with remaining 6 sliders.
Yield: Approximately 1 dozen sliders
Special thank you to Geri for supporting the Ravens during the final moments of the game. It definitely paid off. 😉
And best of luck to the New England Patriots and Tom Brady. It’s about time they had some luck go their way. Ugh.