Sunday, November 21, 2010

Sliders with a twist

This is something fun to try if you are tired of doing just the regular kind of burger.
I tried it and liked it although I must say I wasn't terribly fond of the corn bread mix I got (Martha White). It had a bitter after taste but overall these little things were good.

Slider buns:
2 (6.5oz) bags of yellow cornbread and muffin mix
1/2 c All purpose flour
1.5 c milk
1/4 c sour cream
1 large egg
3 tbsp chopped chives
8 slices bacon, cooked and crumbled
3/4 c Gorgonzola cheese ( Disgusting smelling stuff so I didn't use it)

2 tbsp butter
1 medium yellow onion, sliced into rings
1 1/2 lbs ground chuck
1 large egg
1/2 c Italian style bread crumbs
2 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
12 small slices of Cheddar cheese (1/2 oz each)

Chipotle Mayo:
1/2 c Mayonnaise
1 chipotle pepper in adobo sauce, chopped with 1 tsp of the sauce


1. Heat oven to 400F. Spray 12 muffin cups with no-stick cooking spray. Stir together bun ingredients in order listed until well blended. Fill prepared pans 3/4 full. Bake 10 to 12 minutes or until golden brown.

2. Melt butter in large skillet over medium-low heat. Cook onions until translucent, 8 to 10 minutes.

3. Combine ground chuck, egg, bread crumbs, garlic, salt and pepper in large bowl. Blend well. Pat out into 12 thin burgers. Cook in skillet over medium to medium-high heat until done. I baked mine in the oven because I was afraid the patties would fall apart just like my meatballs usually do. I baked them at 350F for about 15-20 min. Top with slice of cheese.

4. Combine chipotle mayo ingredients. Slice cornbread. Spread with chipotle mayo. Place burger and onions on bottom halves. Place top on burger. Enjoy!

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