Sliders

Following the success of the faux Double-Double, last night we attempted to duplicate Kenji Lopez-Alt’s slider recipe.  OK, recipe may be overstating things, how about method instead? I thought it odd to make fried burgers last time; you can imagine how difficult it was to get past the concept of steamed burgers. And, 1.2 pounds of meat to make a dozen burgers? That can’t be right.

Anyway, they turned out quite like the sliders you may love or hate – oniony, cheesy, moist, and a little messy with a pretty high bun-to-meat ratio. Although sliders were Kat’s idea, she found them to be not as much to her liking as the In-N-Out style burgers – I wholeheartedly agree.  Alex, on the other hand, ate four of them. The sliders do have the benefit of being much easier to make, with far fewer ingredients to juggle (making your own secret sauce, slicing tomatoes, leafing lettuce – none of those are needed for sliders). But, the D-D have the benefit of being quite a bit tastier.  Sliders are a bit of a one-note song, while a nice Double-Double Animal Style is a near-symphony of ground meat goodness.

Next on my burger hit parade?  Maybe patty melts.  I love me some patty melt…

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Gary

Random gibberish from my mind, mostly dealing with technology, cooking, politics, and my family. Occasional cat posts - be warned.

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