Martie's Super Southern Sliders
Friday, February 25, 2011 at 4:37PM MARTIE’S SUPER SOUTHERN SLIDERS
My spin on Wolfgang’s extravagant Oscar sliders. It’s hardly worth firing up the grill for these. A griddle, cast iron skillet, or grill pan works even better.
Serves 8
Photo: Tamika Moore/The Birmingham NewsIngredients
1 ½ pounds ground beef
Pinch each, Kosher salt and cracked black pepper to season
4 Tablespoons extra virgin olive oil
Slider buns or any mini buns; rolls or bread will do
Butter
Super Fast Remoulade Sauce (recipe below)
Condiments
Cherry tomatoes, sliced
Aged cheddar cheese, sliced
Red onion, sliced ultra thin
Dill pickles, sliced thin
Put the ground beef in a bowl and add salt and pepper. Use your hands to combine. Form into patties using about 2-3 tablespoons of the beef for each one. Drizzle the patties with olive oil and season with a bit more salt and pepper. Set aside.
Make the Remoulade. Then, prepare the buns by slicing them in half and lightly buttering each side.
Heat your pan or pre-heat your griddle to 400 degrees. Put patties on the grill; cook 3 minutes on the first side. Flip, and top with the cheese, allowing it to melt. While the patties are cooking, lightly brown the buns by toasting them on the grill.
Top each bun with a little of the Remoulade, a burger, red onion slice, arugula leaves, tomato, and a slice of pickle.
SUPER FAST REMOULADE SAUCE
Ingredients
¾ cup mayonnaise
1 ½ teaspoons Dijon mustard
1 teaspoon prepared horseradish
½ teaspoon Worcestershire sauce
½ teaspoon minced garlic
¼ teaspoon salt
¼ teaspoon white pepper
1 teaspoon sweet relish (I used Wickle’s relish and it was delicious!)
Combine all ingredients in a bowl and whisk together to blend. Chill until needed. Makes enough for about 24 sliders. Will keep in the fridge for 2-3 days.