Cow Patty Sliders Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray with cooking spray.
• Mix together the ground beef and onion soup mix in a large skillet; cook and stir over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Remove from heat. Stir the mayonnaise and Cheddar cheese into the ground beef mixture.
• Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray.
• Bake in the preheated oven until the burgers are heated through and cheese melts, about 30 minutes. Serve with sliced pickles.

Steps:

• Preheat the oven to 350°F (175°C).
• Combine the beef, salt, pepper, and garlic powder in a 9x13-inch (23x33-cm) rimmed baking dish, mixing thoroughly, then pressing into a flat, even layer. Bake for 20 minutes. Drain the liquid and set the cooked beef aside.
• Slice the rolls in half lengthwise. Place the bottom half in the same baking dish. Place the cooked beef on the rolls, followed by the onions and cheese. Top with the remaining rolls.
• Brush the tops of the rolls with melted butter and sprinkle the sesame seeds on top. Bake for 20 minutes, or until the bread is golden brown and the cheese is melted.
• Slice into individual sliders, then serve.
• Enjoy!

Steps:

• Build a charcoal fire or heat a gas grill.
• Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.
• When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place 1/2-ounce Gruyere on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.
• Slice the buns in half crosswise and toast the halves cut side down on the grill.
• Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.

Steps:

• Place ground beef onto a work surface; divide into 8 equal-size pieces using a knife or pastry cutter. Line 8 muffin cups with paper liners.
• Sprinkle bottoms of paper liners with salt and black pepper. Form each piece of burger into a rough ball and place into a muffin cup. Season tops with salt and pepper.
• Place a second paper liner on top of each piece of meat and gently press it down to shape the mini burger into a round, flat shape. Pull off the paper tops and remove burgers from the muffin cups; remove bottom paper liners from burgers.
• Heat a large nonstick skillet over medium-high heat. Cook burgers in the hot skillet until they have a browned crust and are slightly pink in the middle, about 3 minutes per side. Flip burgers and cook 3 minutes on other side. Remove burgers to a plate to rest for 2 minutes.
• Mix mayonnaise, ketchup, mustard, and pickle relish in a bowl; spoon a dollop onto each bun. Place burgers onto buns, season with more black pepper, and top with a tomato slice. Close buns and serve.

Steps:

• Don't be intimidated this is easy to master and will be requested often.
• In a large bowl mix thoroughly.
• 1 ½ lb of ground beef - I love chuck but round or sirloin brings a little less fat to the grill.
• ½ lb chorizo - needs to be raw. Our local GS makes a nice chorizo but not always available in which case I use a cheap Mexican brand. De-case and break in small pieces.
• ½ finely diced onion - I use sweet.
• 8 butter crackers (RITZ, Waverly, etc.)- finely crushed.
• 1 large egg.
• Cut wax paper to fit a medium cookie sheet and spread hamburger mixture across pan with hand.
• Roll evenly to fit pan - I use an old glass pickle jar I have saved for such purposes.
• Important key is to cut mixture with a pizza cutter. 2 cuts long, 3 cuts wide makes 12 patties.
• Place in freezer. If cooking immediately remove after ½ hour. For future use wait 2 hours, snap patties apart and store. I thaw in the fridge before use. Never let hamburger patties get warm before cooking.
• These cook as well in a skillet as on a grill. About 5 minutes on each side. They are thin and shrink.
• They make a lot of smaller hamburger buns for sliders now. If you can't find them, larger dinner rolls work. Topping can vary just don't over power the burger. I love cheese and a havarti or Muenster works well. I always provide grilled onions, sweet peppers & jalapeño. Mayo, a mild mustard and lettuce is a must.