Slyders. Mini square burgers…with mustard and pickles and onion… These simple little square morsels of joy were our saviors after many a late night of partying. As we age, the partying becomes less important, but how can we forsake our beloved friends? Don’t. Make them at home. Now. I’ll show you how…
If you can swear, on a stack of bibles, that you haven’t been out too late, after having had a tad bit too much partying, and didn’t rely on a quick trip through a White Castle or a Krystal to save you…well, I feel sorry for you. That’s all there is to say.
I can think back, fondly, to a group of us girls (Peg, Con, Robbie and me)…rolling up to the window of a Krystal (far too late at night), in Peg’s zippy little BMW convertible (red, with the top down)…having to turn down The Fine Young Cannibals blaring from the stereo…to place our much-needed late night order of slyders and fries.
Oh, sure…we called them “gut bombs” but those bitty burgers were truly a guilty pleasure. And we all knew it. We are older. And wiser. But we still love us some slyders. So, now we can make them at home. At a decent hour. Or not…and we’re not talking…except to share the recipe.
In consideration of the fact that we are older. And wiser. And we still love us some slyders, I’ve jazzed them up a bit. I consider it artistic license invoked in my advanced years. *wink*
Slyders have become popular in many upscale dining places of late, but they have it all wrong, in my ever so humble opinion. They are served like big fat balls of meat on a mini bun…and in order to be a slyder they need to be flat! So, here you go…my recipe.
- 2 pounds of ground meat (I used lamb, actually)
- ½ medium onion, finely grated (I used my mini food processor)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¾ teaspoon fresh rosemary, chopped
- 1 teaspoon Dijon mustard
- 2 teaspoons Worchestershire sauce
- 1 medium egg
- ½ cup panko bread crumbs
- 1 Twelve pack of dinner rolls (the size that would fit in a 9 x 13 inch pan)
- Preheat oven to 350 degrees F.
- In a bowl, combine the first ten ingredients and mix well.
- Place mixed ingredients into a 9 x 13 inch baking pan and press the mixture firmly and evenly in the bottom.
- Place the pan into the preheated oven and bake for 20 minutes.
- Remove the pan from the oven and pour off fat.
- Cut the cooked meat into 12 squares, thirds (two cuts) along the length of the pan and fourths (three cuts) along the width of the pan.
- Using a serrated knife, slice the dinner rolls in half, like a hamburger bun.
- Place a square of meat on the bottom of the bun, top the meat with mustard and pickle and serve.