If you’re looking for something unique to serve at your Memorial Day cookout, how about Caprese sliders? It’s an Italy-meets-America take on the classic burger with a Caprese salad spin. I don’t list exact amounts here, since obviously you could make a couple of sliders or a couple dozen, depending on your needs. However, using one pound of meat produces about 9-12 sliders, depending upon their size. These amounts are for 1 lb. of beef.
- 1 lb. ground beef or your favorite slider blend – I like to grind my own beef using a ratio of 85% chuck and 15% sirloin. Obviously, you could make turkey, lamb, chicken, veggie or any other type of sliders using this basic formula.
- 1-2 Tbsp dried breadcrumbs
- Salt and freshly cracked black pepper, to taste
- 1 Tbsp grated Parmesan cheese
- Fresh ripe tomatoes, preferably Roma, sliced
- Fresh burrata or mozzarella cheese, sliced
- Fresh basil leaves – about a dozen
- Olive oil
- Slider buns
- Garlic aioli (optional)
- Place the ground meat for the sliders in a large bowl (I like to grind my own in order to control the quality). Add the breadcrumbs, salt and pepper, and parmesan cheese to the ground meat. Fold gently into the meat until well-blended.
- Form the meat mixture into 9-12 slider patties. You can do this by hand. My wife bought me a slider making kit at Sur La Table, which I sometimes use. I can’t say I really recommend it, though, as the meat tends to stick to the slider molds. Sometimes just using the hands you were born with is best!
- Brush the slider buns lightly with olive oil and toast briefly in a 400 degree F. oven – 3 or 4 minutes.
- Using a pre-heated outdoor grill or skillet indoors, grill the sliders on both sides (in batches, if necessary), until cooked the way you like – rare will take just a minute or less on each side if the sliders are thin.
- Place the cooked slider patties on the toasted buns, followed by slices of mozzarella or burrata, tomato, and basil.
I like to dress my sliders with a little garlic aioli, but you can eat them as they are or add whatever additional dressings or condiments you’d like.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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