I saw a recipe a while back that baked sliders in the oven. What a clever idea! After reading the recipe there was one big glaring problem. They weren’t sliders.
Sorry, but I have to rant. A CUTE LITTLE BURGER TOPPED WITH FRESH ONIONS IS NOT A SLIDER! IT’S.NOT.
I have no idea where people got that idea, but it drives me nutty (it doesn’t take much). A slider isn’t a cute little burger topped with a tiny bun. That needs to stop. Go to any REAL white walled dinky slider place and you will find they are ugly little yummy masterpieces…thin patties steamed on a moist bed of onions with the buns steamed on top of the burgers. With pickles. Sliders slide. Tiny thick grilled/fried burgers with nicely toasted buns don’t slide. You are welcome to your cute little burger, I’m sure they taste good, but it’s a burger and not a slider.
Ok. Rant done.
Now on to the recipe. Well, not really a recipe I guess because the measurements are up to you. So these are the directions on how I make them in the oven. The best way to make sliders is in a skillet or on a griddle. But the oven saves time and work if you are making a lot of them…and they are almost as good!
Start by preheating the oven to 350F and place a greased baking sheet inside. Make patties from ground beef (or the ground meat of your choice) about a 1/2 larger than the buns you will be using and no thicker than 1/4″. Thinner is better. You don’t have to use those tiny buns, I know they can be hard to find. You can use regular buns. You can also use those King’s Hawaiian buns. Just make the patties to fit the bun you are using while still keeping them nice and thin. Season to taste. Chop onions how you like ’em. Traditional sliders have sliced onions, but you can chop ’em fine if you like. For about a pound of ground beef it would be about 2-3 onions depending on how big they are. You don’t want the patties touching the pan, you want them to be sitting on top of the onions. Saute the onions in a skillet with butter until just softened and starting to brown. Make a nice bed of sauteed onions on hot baking sheet (be careful!) and add 1/4 cup of water. You may need to adjust this depending on the amount of onions. You want just enough to keep the onions moist so the burgers will actually steam. Place seasoned patties on onions and bake about 15 minutes. Pull them out, (no need to flip them!) top each patty with cheese if desired and bottom buns, then top buns. Don’t skip this! Steamed buns are necessary for sliders! Return to oven about 10 minutes more or until patty is cooked to your liking. Serve hot, topping with extra onions and your favorite extras.
What about you? Have you had authentic sliders? I’d love to hear about your favorite burger or slider place!
Romans 15:13 – May the God of hope fill you with all joy and peace in believing, so that by the power of the Holy Spirit you may abound in hope.
Until next time – live simply and love abundantly! Grace and peace…