So much for my BIG SURPRISE. It’s a slider, or a whole bunch of them, what I had in mind for your Labor Day festivities. The simplicity of the dish is just to laugh at. There’s no recipe even needed. You get a pound of ground beef, ideally organic and grass fed, cut it in four even squares. Then those squares get chopped in half. And guess what, the meat is READY! Cook each little bastard for 3-3.5 minutes a side, having seasoned them previously with salt and pepper of course.
OK, let’s make it even EASIER, if possible. I found this video on youtube, where chef John from foodwishes.com reveals his dirty little secret of how to keep your mini burgers all identical and perfect.
Saw it? Got it? Let’s move on to all the additional goodies that come with the meat then.
First and foremost, you need a platform that will showcase and carry your slider. Traditionally it’s a small bun. There are choices after choices of various bread options at grocery stores across the board. You can also go the more adventurous and holistic route I took and make your own rolls.
But who’s got the time for baking on a Sunday night, when your Labor Day BBQ crowd is already popping the beer caps off the bottles?
Once the meat and bread are taken care of, focus your mind and heart on the works, as they call them. My sliders came in all colors and flavors as you can see, as I couldn’t decide on one theme. I sautéed leaks for one. Another mini burger got a bed of caramelized onions to rest upon. And the third one was planked in a pool of pesto. For the topping I chose Fontina cheese, as it melts like butter and tastes nothing like the plastic cheddar thingy they sell you at most of the groceries. It actually tastes like cheese, surprise-surprise. Also, only because I had it lying around, I sliced mango and grilled it for the heck of it. It made a lot of sense in the ned, and I didn’t know it till it was already made.
These are only a few ideas to get you started, but you know the sky is the limit. Using blue Stilton and sautéed portobello mushroom will change the entire experience of a slider. Different sauces, different vegetables–from pickled to raw to grilled ones, will make the slider your very own, depending on your selection. Even the bun os not all that important. You could serve the meat in a cup of bibb lettuce, and that would be wonderful, too. And so much kinder to your love handles!
Think outside of the box, break the rules, get of the old beaten path in order to experience something new, whether in life in general, or simply in your kitchen. My discovery of the world of food has been amazing thus far. It’s a rare thing that I truly love what I’m eating, whether I made it or someone else. (Yes, I’m that picky and discriminating.) But then, when I do find the food that speaks to my soul, it really equals an orgasm. Ask Jason, he’s witnessed both. So keep at it, cook away, look for what tickles you, try new things, explore, and never limit yourself by what you don’t know. That’s the point of learning. Stay open. And who knew half a glass of wine would get me that tipsy?
Happy Labor Day!