Summer Sliders
‘I think I can, I think I can’; this is what I say to myself everyday the weather is cold. I think I can, I think I can make it to the summer. I have a confession to make; I hate the cold weather so to get through it I plan a summer menu in the middle of a snow storm and it makes me feel better. Please, don’t get me started on tax season 🙁
Serves 4 – 6
453 g extra lean ground beef
1 Medium onion, grated
3 Cloves garlic crushed
1 (large) egg
2 tsp Dijon mustard
1 tsp salt
½ tsp pepper
In a large stainless steel bowl, stand a box grater in the middle of the bowl and (carefully) grate the entire onion. Make sure to scrape out all of the pulp and onion juice inside the grater and put it in the bowl.
Then add all over the above ingredients to the bowl, mix just until everything comes together.
Divide into 2-tablespoon portions.
Roll each portion and flatten into the shape of a burger, push down on the centre to keep it from turning into a baseball once cooked.
Barbeque or pan fry at medium high heat. The burgers should be ready to be flipped after about 3 to 4 minutes. You can tell the burgers are cooked when the juices run clear.
Serve on toasted Slider buns or my Soft and Chewy Dinner Rolls.
Notes
- You can use ground chicken or turkey in place of beef but adjust the seasoning to ½ tsp salt and a ¼ tsp pepper.
- Top with your favourite toppings, I went with tomatoes and my favourite Tangy Coleslaw (recipe coming soon!).
| Servings | Prep Time |
| 6 | 5 minutes |
| Cook Time |
| 8 minutes |
|
|
|
|
‘I think I can, I think I can’; this is what I say to myself everyday the weather is cold. I think I can, I think I can make it to the summer. I have a confession to make; I hate the cold weather so to get through it I plan a summer menu in the middle of a snow storm and it makes me feel better. Please, don’t get me started on tax season 🙁
|
- 453 g extra lean ground beef
- 1 Medium onion, , grated
- 3 Cloves garlic , crushed
- 1 Large egg
- 2 tsp dijon mustard
- 1 tsp salt
- 1/2 tsp pepper
- In a large stainless steel bowl, stand a box grater in the middle of the bowl and (carefully) grate the entire onion. Make sure to scrape out all of the pulp and onion juice inside the grater and put it in the bowl.
- Then add all over the above ingredients to the bowl, mix just until everything comes together.
- Divide into 2-tablespoon portions.
- Roll each portion and flatten into the shape of a burger, push down on the centre to keep it from turning into a baseball once cooked.
- Barbeque or pan fry at medium high heat. The burgers should be ready to be flipped after about 3 to 4 minutes. You can tell the burgers are cooked when the juices run clear.
- Serve on toasted Slider buns or my Soft and Chewy Dinner Rolls.
- You can use ground chicken or turkey in place of beef but adjust the seasoning to ½ tsp salt and a ¼ tsp pepper.
- Top with your favourite toppings, I went with tomatoes and my favourite Tangy Coleslaw (recipe coming soon!).
Leave a Reply