Talk About Excited To Eat!

Thanks to Alex Sim-Wise for sending me this pic – this guy really loves his burgers!

For this Memorial Day weekend, I will take time to reflect and honor those brave heroes who have given their lives to defend and protect our country.

Once done, even though I am #shelteringinplace and living a #quarantinelife, I can still make some burgers!

Study this chart: it’s a beautiful thing. But big massive burgers aren’t he point right now – sliders are three bites – you enjoy one, and then you try another – a different flavor…with sliders you can go around the world in your mouth!

Fry One On!

OK, I admit it: I LOVE a slider with french fries and tartar sauce…I make them all the time and I’m not ashamed. But now I have another reason to try some new sliders – and I want to share all of them with you!

“It’s All About The Topping!”

The key to a great slider is what goes ON the meat! Whether it’s cheese, spices or sauces, it is all about what adds a unique flavor to the basic hamburger patty. As for the bun, I make sliders by using small dinner rolls, but there are many specialty stores that carry slider buns as well.

Your basic hamburger uses good quality ground beef with at least 15% fat content, to ensure lots of juicy flavor. I put minced onion in as well, and I use minced garlic as well. I also like to use a fun salt – like pink Hawaiian sea salt, and a fair amount of pepper.

That’s it for me – upon this temple of meat, these slider recipes add unique ingredients that give them a special flavor or crunch….and speaking of a little extra “crunch”…

Say “Squeeze” Please!

This is the incredible cheeseburger from The Squeeze Inn”, located in Napa Valley as well as Sacramento. I am planning to make one of these – it’s all about how you melt the cheese!

I’s a really cool method that creates a “saucer” effect with the cheese, and it is delicious!

You can see my review of the “Squeeze Inn” Burger here:

https://johnrieber.com/2017/11/02/squeeze-with-cheese-please-the-amazing-squeeze-inn-burger-unique-cooking-recipe/

If you need a different flavor profile for your burger, then it’s time to head overseas!

Mai Oui? Why Not, It’s Your Burger! The French Slider!

Here’s a great slider from France. The definition of a French slider is blue cheese, and blue cheese ONLY – take your regular hamburger, and fold in crumbled blue cheese into the meat before you grill.

As you see, pics on the internet also show that you can top the burger with a chunk of blue cheese and add grilled onions underneath!

Score! If you want to go crazy you can wipe a smear of foie gras on the bun as well, but I don’t add anything else!

Get Your Truffle On!

A new slider this year will add truffle mayonnaise and sautéed mushrooms to a slider…we’ll see how it turns out but how can it NOT work?

Late Night Snack In Barcelona – The Spanish Slider! – Hamburguesa!

Time to head to Spain for this slider recipe. Spanish flavors take this slider to a whole new level – as always, start with your traditional hamburger patty. The key here are the condiments.

The topping here is an olive tapenade, that gets spread on top of the cooked slider – you can find recipes for making tapendade, or you can buy it in a jar, but it includes black olives, capers, anchovies, garlic, olive oil, and lemon juice – cook the burger first, and after you turn it add a slice of Manchego cheese and Jamón – Iberico ham – prosciutto-like ham!

Let the cheese melt as the burger cooks and the ham warms up…Take a bite and you will wake up in Barcelona!

The All-American Bacon-Cheeseburger Slider!

What can I say? Here is a burger that never fails to satisfy. Just toast the bun, cook the burger, add the cheese, let it melt, put it on the bun with some or ALL of the added ingredients, and you are set!

Top Bun
Cheese – melted and dripping
Bacon! Bacon! Bacon!
Slider Patty
Tomato
Pickle
Mayonaise, mayonaise, mayonaise!
Bottom Bun

See that? DO NOT DEVIATE – this is perfection.

G’Day Mate! The Perfect Australian Sliders!

I tried to cut back on this recipe, but heard from several folks that it’s a favorite! An Aussie slider is just like ours, with two key differences. They add a slice of beetroot – OK, we call it beet, they call it beetroot – underneath the burger. It adds a great, slightly sweet and nutty flavor to the taste.

Everything else is the same – add cheddar cheese, tomato, lettuce if you like – and if you want to go totally Aussie, take the second step to complete fulfillment – add a fried egg on top….the best!

Or, if you are just in the mood for a burger that will drive you NUTS…or perhaps you don’t want a burger at all, well here’s the answer!

The Nut Burger!

The Nut Burger was made famous at Matt’s Place Drive-In in Butte, Montana. Matt’s Place Drive-In was established in 1930.

And, in honor of vegetarians who have chosen to read this post, there is a great “no meat” burger waiting for you!

“No Meat” Nut Burgers!

1 medium onion
1 cup walnuts, pecans, almonds, cashews or other nuts, preferably raw
1 cup (raw) rolled oats or cooked short-grain white or brown rice
2 tablespoons ketchup, miso, tomato paste, nut butter or tahini
1 teaspoon chili powder or any spice mix you like
Salt and freshly ground black pepper
1 egg

2 tablespoons peanut oil, extra virgin olive oil or neutral oil, like grapeseed or corn.

1. Grind onion in food processor. Add nuts and oats, and pulse to chop, but not too finely. Add remaining ingredients except oil. Process briefly; don’t grind too finely. Add a little liquid — water, stock, soy sauce, wine, whatever — if necessary; mixture should be moist but not loose.

2. Let mixture rest a few minutes, then shape it into 4 burgers. (Burger mixture or shaped burgers can be covered tightly and refrigerated for up to a day. Bring back to room temperature before cooking.) Put oil in nonstick or well-seasoned cast iron skillet and turn to medium. When oil is hot, add burgers to skillet. Cook about 5 minutes, undisturbed, until browned, then turn with spatula. Lower heat a bit and cook 3 or 4 minutes more, until firm.

This is good enough to satisfy meat eaters, too!

A “Pastrami” Burger!

Now, back to meat! Lots and lots of meat!

I ate at the iconic Astro Burger in West Hollywood, and that is their incredible Pastrami Burger – it’s a great example of how you can add more protein to a burger in a creative way.

Want to see the recipe? It’s right here, just click:

https://johnrieber.com/2018/05/09/las-iconic-astro-burger-on-route-66-the-legendary-pastrami-burger-i-eat-the-whole-sign/

And, if you want to mix your courses up a bit, how about this?

Behold The “Ice Cream Cheeseburger!”

It’s real, and just one of a number of wacky burger mashups…see them here:

https://johnrieber.com/2012/07/25/ice-cream-cheeseburgers-bacon-pies-muffaletta-burgers-serving-size-madness-chart-fast-food-runs-amok/

That covers dessert, but what about breakfast?

White Castle Breakfast Sliders!

I’ve got you covered for that as well! Because if you want to have a slider in the morning, just take a classic White Castle slider and add an egg! Check my recipe out here:

https://johnrieber.com/2012/06/28/white-castle-breakfast-sliders-behold-the-380-calorie-wonder/

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As always, I remember that Memorial Day is a time to reflect on those heroes who have given their lives to protect us, and we should make sure to salute everyone in uniform every day!

Categories: BACON, cookbooks, Food, food blog, Food Review, Hamburgers, Memoirs, Recipes, Restaurants, Wacky Food

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