This is Part II from my previous post on chili. That one was running a little long so I decided to give the sliders their own post.
If you have enough energy after eating all that chili, you can go ahead and make some sliders, or mini hamburgers, as a postgame top off. I got this idea a couple years ago from a cookbook for toddlers, and it said that these were just as popular with adults as they are with kids. Further confirmation came from Top Chef last month, where they made these for late-night partygoers in Miami.
I love mushrooms. The problem with putting them on burgers, however, is that they all tend to fall out onto your shirt. You can’t taste them on your shirt. I’ve been on the lookout for months for an idea to put shrooms on a burger successfully. And I had my epiphany right there in the supermarket. I know, I’ve had those before, but I didn’t have the kids with me this time. My idea: small burgers, big mushrooms:
I know what you’re thinking. Thank you, I thought it was brilliant too. And while I’m grilling mushrooms I may as well grill some onions too. Oooh, and I found this great recipe for grilled fries from Bobby Flay, so we even have a side dish.
So how’d it go, you say? It went well. I took a pound of ground chuck and mixed it with a pound of what I later found out was Karen’s special ground round that she uses for a “burn Mark’s taste buds off” Thai dish of hers. So the burgers should be awesome. I mixed in 3 minced cloves of garlic and some kosher salt. Out of 2 pounds of meat I ended up with 17 burgers, so that’s about 8 per pound. I basically shaped them to be a little bigger than the rolls.
I slice up an onion and those big shrooms and take everything outside. I put the onions and mushrooms on the piece of foil and transfer it to the grill, only on the way everything drops to the ground. One of the mushrooms actually breaks into five pieces upon impact, furthering my humiliation.
I salvaged one of the mushrooms and grilled dinner.
I learned something. When grilling mushrooms, don’t put them on foil. They stick. Put them directly on the grill, or maybe even in a little cast iron skillet on the grill. That sounds good. Put the onions in there too, while you’re at it. Now I’m getting hungry again. Anyway, everything turned out well. I did char the fries a bit, but it was getting dark and I couldn’t really see that well. But I did make a successful mushroom swiss burger:
Next time I may make my own burger buns, Karen’s already tried it.
Mark’s Postgame Swiss Mushroom Sliders
2 pounds ground beef (whatever kind you want)
3 cloves garlic, minced
1 teaspoon kosher salt
Balsamic vinegar, for brushing while on the grill
Swiss cheese, sliced
Green leaf lettuce
Mix the beef, garlic, and salt together in a large bowl. Form them into patties, approximately 8 per pound. Slice the onions and the mushrooms into circles, they should be as big as the rolls. Grill everything, brushing the meat with balsamic vinegar.
Assemble the burgers, consume, repeat.