"Slider burgers, served on dinner rolls, are a great alternative to traditional-size hamburgers. These flavor packed little guys are sure to shake things up at your next tailgate party!"
Crispy Cod Sliders
1 1/2 oz. cod cut into a 1/2-inch thick square
1 oz. finely chopped cabbage
Wondra flour for dusting
Beer Batter:
5 cups all-purpose flour
3 tablespoons baking powder
3 eggs
2–3 beers (add to desired consistency)
Salt and pepper to taste
Chipotle Mayonnaise:
1 can (7 oz.) chipotle peppers
4 cups mayonnaise
1 teaspoon lemon juice
1 teaspoon chopped chives
Salt and pepper to taste
Pico De Gallo:
5 vine ripened tomatoes (seeds removed), diced
1 red onion, diced
1/2 bunch finely chopped cilantro leaves
2 jalapenos, (seeds removed), diced
1 oz. lemon juice
Salt and pepper to taste
Season the cod filet with salt and pepper. Dredge in Wondra flour, making sure to remove all excess flour. Dip in beer batter and fry at 375°F until crispy. Toast hamburger bun. Place the fried fish on the bottom bun. Top with Pico de Gallo, finely shredded cabbage, Chipotle mayonnaise.
Chipotle Mayonnaise: In a blender, puree chipotles until smooth then combine with the rest of the ingredients. Adjust the seasoning with salt, pepper and lemon juice. Then finish with chives.
Pico De Gallo: Combine all the ingredients together in the mixing bowl; adjust the seasoning with salt, pepper and lemon juice.
BLT Slider
2 oz. ground beef patty
1 tablespoon melted butter
1 slider bun, cut in half and brushed with butter
Black Butchers pepper and salt to taste
BLT Sauce:
2 cups mayonnaise
1 cup ketchup
1 cup sweet relish drained and rinsed
Brush the burger patties with melted butter and season with Butchers cracked black pepper and salt. Cook patty to desired temperature. Toast hamburger bun. Top the bun with BLT sauce, lettuce, tomato, onion, and pickle slice, 1 two-inch slice of crispy applewood smoked bacon.
BLT Sauce: Combine all ingredients in a bowl and mix until well incorporated.
Maytag Blue Slider
2 oz. ground beef patty
1 tablespoon melted butter
1 slider bun, cut in half and brushed with butter
Black Butchers pepper and salt to taste
Balsamic Caramelized Onions:
5 pounds sliced Vidalia onions
2 cups sugar
1 cup balsamic vinegar
Salt and pepper to taste
Madeira Mushrooms:
2 quarts sliced button mushrooms
1 cup Madeira wine (deglaze)
1 tablespoon chopped shallot
1 tablespoon chopped garlic
Salt and pepper to taste
Brush the burger patties with melted butter and season with Butchers cracked black pepper and salt. Cook patty to desired temperature. Toast hamburger bun. Top the patty with crumbled Maytag Blue cheese, Balsamic caramelized onions, Madeira mushrooms. Place the garnished patty on the toasted bun.
Caramelized Onions: sliced onions in a pot until chestnut brown (DO NOT BURN). When the onions are 75% caramelized, add the sugar and balsamic vinegar and reduce until syrupy. Season with salt and pepper to taste.
Madeira Mushrooms: Sauté shallots, garlic and mushrooms until the mushrooms start to caramelize. Deglaze with the Madeira wine and cook down until the mushrooms are glazed but not dry. Season with salt and pepper to taste.