My cheeseburger sliders, yeah, they're 5 minutes of actual effort then just pop then in the oven to reheat when you need them and you get just joy and cheesy meaty deliciousness

  

Everyone loves cheeseburgers, everyone makes cheeseburgers, everyone makes sliders, they're the groovy food fad of the day.  There's a slider for every occasion the ore you can make the better, the easier.

I've been making these for years.  I sort of morphed my take on the best qualities of a white castle skinny burger and leftover meatloaf sandwich day  I frequently have to cook multiple meals a night and this is the best way to get me in and out of the kitchen and I can whip up servings to order, there's nothing at all wrong with that.

This is my take on the current fad.

TRACY'S CHEESEBURGER SLIDERS 

INGREDIENTS

1 3/4 lb ground beef
1 thick slice bread
1 egg
1/2 grated onion
1 grated garlic clove
salt
pepper
whatever cheese slices that make you happy

METHOD

Dump it all in a bowl and mix.
How easy is THAT?

Flatten the mix into a 1/4 sheetpan or a 9x13 pan.  I line the pan with parchment paper so I can get it out in one piece but that's not necessary at all

Poke the meat with a fork, you're making steam channels so poke and push a bit to make tons of little holes all through it.  I sprinkle a little salt and pepper on top before it goes into the oven.

Bake the meat at 350 for 20 minutes, top third of the oven.

Leave to rest a few minutes then drain any fat away.  Divide the meat into 12 pieces with a spatula or knife or bench scraper, cover with foil and wait till someone is hunry.

As needed, put one square in each open bun, put cheese on top and top with the top of the bun, brush the top with butter if you like (yes, you like) and wrap in foil.  Toss in the oven or toaster oven for about ten minutes or until the cheese melts.

VOILA

burgers to order...

Here's the play by play

    

   

Pop it in the oven for 20 minutes

Drain the fat and divide the meat into 12 squares, put cheese on if you want, cover with foil and let it sit there till someone is hungry.........

   

OH and as a side, I make potato wedges.

DRIVEBY METHOD FOR POTATO WEDGES

Take as many potatoes as you need, cut them in quarter or 6ths ? and throw them in a dry sink.

Throw salt, pepper, garlic powder and paprika on them, drizzle well with oil and put on a rack in the oven.  Bake at 400 for about 20 then flip them all over and bake till they're done.  eat eat eat


Back to the sliders:

Put the bottoms of the buns on a sheetpan, top with a square of the meat and cheese.
Butter the tops and put them beside the bottoms.  Bake till the cheese melts and the buns toast, about 5 minutes at 350 or so.

Assemble, eat, repeat

    

oh yummy

   

   

There ya go, dinner.  I made a couple for the child, then a couple of hours later, i made a couple for me and in a few hours, I'll make a few for the husband.  Dinner across the whole evening and nothing needs to be nuked! 

/enjoy

My version of "Russian" burgers, I like mine with cheese, lots of it

I love cheeseburgers.  I hate making last minute cheeseburgers.  This poses a serious problem in the life and times of me.

I read lots of posts about cheeseburgers. Russian, German and Polish specifically and have developed this version of a combination of all of them.  Don't yell at me about authenticity, this is simply my version of a morph of many ideas and many methods, the final result of which is the recipe I share with you below that quite simply makes me a happy burger eating soul.

Seriously, make these.  Make a ton and freeze them, make a ton and serve a crowd.  They are absolutely worth the try.....

Tracy's "Russian" Burgers

INGREDIENTS

2 lbs Ground meat, beef/pork combo, or all of whatever meat floats your boat.
3 thick slices of white bread, broken up
1/4 cup milk
1 grated onion
salt, pepper
Fresh breadcrumbs to coat the meat
Beef stock cut with water, enough to generously cover the pan you'll hold your burgers in
plain oil

COMBINE the bread milk and onion in a large bowl, leave them to soak up together for about 10 minutes or so,

ADD the meat, salt, pepper

MIX well and divide into whatever size meatballs you like.  Use the bun you're going to contain them with and make them the size to fit inside.

ROLL the balls in breadcrumbs and leave them set and dry, on the counter for about 15 mins.

HEAT some oil in a shallow pan.  Use enough oil to generously cover the bottom of the pan.

FRY the meatballs, pressing them down slightly to look more like a burger and less like a meatball before you drop them into the fat.  Fry them until they are dark brown and lovely.

Don't worry about trying to cook them through, this is the makeup portion of cooking.  We just want them pretty.

Heat stock and water (1/2 1/2) in a pan large enough to hold the burger.

As the burgers cook, place them in the warmed stock, single layer please!

Cover the pan when they're all done and pop them into a 350 oven for about 30 minutes.

DONE

When you want to eat, take out however many burgers you want, cover them with cheese and pop them into an oven till the cheese melts, put in fresh buns with whatever toppings makes you happy and eat and eat and eat.

These freeze beautifully, hold for days and heat up in the microwave if you have to on a whim.

Here's the play by play beauty shots:

Here's the meatballs, slightly squashed and coated in breadcrumbs, just hanging out.

drop a few breadcrumbs in the oil to be sure it's hot.  Add the burgers gently and cook them till they're beautiful 

  

Do this in batches and transfer them to the warm stock as they're done 

  

oh, look at the action shot...  yes, i crowded the pan, it works anyway :)  

  

Covered and into the oven, 350 for about half an hour.  This is what they look like after 1/2hour, they actually plump up.  Leave them covered in the broth at room temperature until you need them.....

SO, when you want to eat, grab a couple of the burgers and put them on a sheetpan, cover them with Gouda cheese, seriously, it has to be Gouda. 

HEAT the burgers till the cheese melts.  WHILE they warm up, toast your buns and slather a little homemade aioli on them or whatever toppings make you deliriously happy.

SERVE up the hot melty burgers on the toasty soft yummy rolls and devour with abandon and joy in your soul. 

      
look at these beauties.  I love how the cheese oozes down the sides and makes a round burger coat of melty cheese for our soft, juicy delicious burgers.
  

Tell me how much you love these!! 

/tracy