Somebody get me a burger! I need to run from all these green beans and mashed potatoes straight into the arms of this American classic (and in this case, it’s great party food).
Every year I torture myself by having a Christmas party. But it’s only fun for the last 30 minutes when I finally learn to relax but up until then it’s just a ton of work.
All dish washing fatigue aside, the food gets gone mucho pronto and I love to see people snap it up. Except for my friend Eric who waits till I’m not looking and throws his food in the trash. He thinks I don’t know but I’m like that Big Brother thing from the book 1984. I see it all. He’s a beans and taters kind of guy and I love watching him look at my green onion and bacon quiche, pizza stuffed mushrooms, caramelized onion dip, and roasted shrimp like a root canal would be more pleasant.
This year I’m gonna take it easy on him. We’re gonna go with can’t-mess-it-up, make-Eric-happy easy bacon cheeseburger sliders.
Surely you don’t really need me to explain this? It isn’t nuclear physics. Get some great ground chuck (avoid grass fed beef if you want the best flavor–I think it’s tougher and tends to dry out) and patty out burgers just slightly larger than your cute little buns. Make them slightly thinner in the center, and then cook them in a little melted butter, add sharp cheddar and top ’em with your favorite crispy bacon.
Here’s your recipe:
Easy bacon cheeseburger sliders
- 1 pound fresh ground chuck
- 1/2 teaspoon salt
- 1/2 teaspoon grated black pepper
- 7 small rolls of your choice I used Kroger's house made sweet rolls
- 2 tablespoons butter divided
- 1/4 pound sharp cheddar cheese about 4 slices or so
- 7 slices of bacon cooked crisp
- Toppings like mayo mustard, ketchup, lettuce, tomato and pickles
Add your beef to a bowl and add the salt and pepper and mix lightly combine.
Take a look at your buns and patty out burgers about 1/2 inch larger on all sides than your bun.Mine were about 2 1/2 to 3 inches across and about an inch thick.
Set the patties aside briefly while you toast the buns.
In a large skillet over medium high heat, melt half the butter and add the buns; cut side down and toast until golden brown--about 3-4 minutes or so. Set aside. It's okay to do batches if needed.
Add the remaining butter to the same pan and melt; add the burgers, leaving space around them and allow them to brown (do not press on them!) about 5-6 minutes per side, flipping once.
About three minutes or so before they are done, add enough cheese to cover the burgers and place a lid on the pan to melt the cheese.
Transfer the burgers to your toasted buns and add bacon and toppings of your choice. Use a toothpick to hold them together if needed. Serve warm.