Ground Beef Sliders Recipe Spinach Gorgonzola
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05/23/2014
This is adept for a bones slider but the truthful secret to a Super Slider is putting a dollop (approx. 1/2 tbsp) of butter in the center of the patty before cooking. I also season mine with McCormick Grill Mates Montreal Steak Seasoning instead of merely salt & pepper. Use King's Hawaiian Sugariness Rolls for your buns, you won't regret information technology!
08/23/2013
These were a hitting, and it was the 'cloak-and-dagger sauce' that put these over the top! I toasted the buns and added a little cheese. I plan to make these once again, and I'll be using the sauce often~YUM! Thanks for sharing. :)
04/01/2014
Love the sauce! I used dill relish instead of sweetness. I added a tablespoon of minced garlic and a dash of dale sauce and a pkg of lipton onion soup mix to the hamburger. So reshaped it then I could cut it into 8 even pieces. I'll take to make more of the sauce side by side time considering we used it to dip our fries too! Nosotros like our burger washed completely and it took significantly longer than 4 minutes on each side. I used a thermometer to tell when they hit 165 degrees. This was perfect for our family unit.
05/23/2014
awesome! the sauce is great also. merely I divided the meat and put it into cheap baggies to press into patties; no mess that mode. They're thinner and melt faster. Easier to eat besides, don't accept to unhinge your jaw to bite it. "and as always, enjoy!"
ten/14/2014
I always love Chef John's recipes and so I thought I would employ ths one as a jumping off indicate. I decided I wanted to kick it up a notch. I substituted Johnsonville Italian sausage for the ground beef.Topped it with provolone. I sauteed some mini bong peppers for my topper. I also mixed diced sundried tomatoes into mayo for my secret sauce. My hubby says they are the best sliders he has ever had.
07/09/2015
Nosotros thought these were fantastic burgers. I know this sounds like a standard recipe but it is so much amend for reasons I cannot explain. I used kosher salt and freshly basis pepper and subbed the tomato for chipotle bread & butter pickle since it'due south what I had on hand. I accept been making burgers for years with these same ingredients but at that place is something special in hither that makes these great. I fabricated a comment while eating how practiced these were and my husband said, "I was simply going to say that". The 3 minute time was was also rare for me but my husband liked them. I cooked mine a little longer. Maybe information technology was the special sauce, perchance it was the hotter pan than I usually use, just do try this. Cheers Chef John! These were fantastic.
05/23/2014
Great base recipe, but I needed more flavor. So I made a few elementary changes: First: I seasoned my beef earlier cooking by adding chopped garlic. Second: I added 1 office Blazin' Burger seasoning to the dressing. Third: I used Hawaiian Sweet Bread dinner rolls, and topped each burger with a small piece of pineapple, and a slice of jalapeno. *Alternative dressing is sweet chili sauce; adjusting the rut with hot pepper flakes. This was 'ONO (which means DELICIOUS in Hawaiian)!!
02/04/2017
I followed the method of using a muffin pan to make the patties, but used a large muffin size (6 cup pan) instead of regular size. I prepared the beefiness using the Juiciest Hamburgers Ever recipe. 2 pounds of beef made 28 mini-burgers to put on Hawaiian rolls (24-pk), using 2 mini cookie dough scoops each so all were the same size, cooked them for 4-5 min per side, and topped with a slice of manchego cheese and black forest ham, a slice of tomato and the cloak-and-dagger sauce, yum! We all loved these, thank you Chef!
06/08/2014
loved the sauce besides!
05/23/2014
This recipe was very easy!!!! My thou children LOVED them!!!! Give thanks y'all John for such an easy recipe and I loved the sauce. I added a little cheese and onions. Mmmmmmmm!! ;)
05/24/2014
Perfect! Set up for BBQ flavor at present!
05/27/2014
I used ground venison instead of beef and added a little marinated artichoke juice and a dash of dill weed to the sauce because I didn't have pickle savour on paw. I was worried that the venison would brand the burgers unappealing, but, to my delight, my family unit (of 11) gobbled them up and asked more than! They especially enjoyed the sauce---thanks so much for this recipe!
02/28/2019
I followed the advice of some of the other reviewers and these were Amazing!! I added a little Montreal Steak Seasoning to the salt and pepper, added just a small amount of butter to the center of each burger, used Hawaiian buns and baked them only a bit. The sauce was great also. My son said this fabricated information technology in his tiptop 5 favorite dinners listing. Will definitely make these again!
06/twenty/2017
Loved the slider idea, and the sauce was good simply would never be enough for 8 sliders. It was skilful but needed something.
08/28/2018
Yum! Love all Chef John's videos and recipes!
05/24/2019
awesome sauce. so simple but perfect proportions, thanks!
06/29/2015
This recipe is a keeper! Dear the sauce, it is great on a number of other sandwiches and fries.
05/31/2019
Love the "special sauce"!
02/14/2021
Another delicious recipe...and swell tip on making patties. Fabricated just as written and turned out so expert!
05/28/2017
I call back thèse were gréât. Chef John'due south méthod for measuring the méat by using a muffin tin is a gréât idea. Sometimes having a "slider" size burger is just enough.
12/06/2017
Excellent!
07/01/2018
These came out great and so piece of cake. The "underground sauce" really fabricated them.
11/29/2018
hit the spot! very tasty. will definitely be making these over again!
10/thirty/2018
these are crawly! i added a sprinkling of seasoning table salt just before cooking (so they taste similar A&W teen burgers). v min a side - Crawly :)
08/02/2016
Amazing sliders! This is the first time I made sliders and this recipe was easy and succulent! I added a slice of sharp cheddar cheese and a slice of a breadstuff and butter pickle! The flavor was amazing. Chef John is the best! I would recommend any of his recipes.
xi/02/2017
We've made these quite a few times, and they are a big hit in our firm. 1 note of caution -- these are fatty footling burgers, and you need to accept care to strike the right balance between making sure the middle is cooked, while not burning the exterior. Nosotros learned the hard way that the suggested times shown in the recipe exercise not piece of work, producing well-nigh-raw interiors and charcoal-like exteriors. Here is where we have settled: The recipe calls for medium-high heat, but we go with medium-depression (a 3 setting on our stove-top). We also put a fair corporeality of butter in the skillet at the beginning and, during the initial fry, push a metal spatula underneath the sliders to foreclose sticking to the pan. Some people consider it sacrilege to flip a burger more than once, but we flip these multiple times to avoid burning. We start at four minutes per side, then two-and-a-one-half minutes per side, then one minute thirty seconds, and finally one infinitesimal (which is when we add the cheese). The result is sliders cooked medium/medium-well (adjust times every bit needed if you lot prefer them more rare). A bit of effort, just information technology works for us and strikes that balance we're going for. We serve on Martin's Spud Rolls, grilled in butter. Yum!
05/25/2014
Very good. Used proposition by jhillhouse for adding a dollup of butter.
04/23/2016
Made the sauce and it was perfect for my sliders.
03/xi/2017
These are quite tasty! Used a seasoning spice instead of salt and pepper; added diced onions on top of the sauce on the buns; and, diced dill pickles in place of the bask, as dh doesn't care for sweetness pickles. Served on Hawaiian rolls. Thank you again chef John!
02/02/2016
Loved the sauce! Used a couple of breadstuff and butter pickles since I was out of relish. Made clean upward easier by putting footing beef in a sandwich size ziplock handbag and reusing to press out patties. Served on Pepperidge Farms slider buns with seasoned chips from this site. Very good!
12/31/2019
I grilled them instead of pan frying, and they tasted slap-up.
08/thirteen/2016
I flavour with McCormick Montreal Seasoning, but otherwise Chef John gets this right on bespeak! Kudos!
06/13/2021
Chef John's recipes are usually good equally written…and this is no exception! Yum. Made these, put them on the bbq grill, and so slathered the Kings Hawaiian rolls with sauce and voila. It's a keeper and no matter how you season the meat, this method of using the papers and muffin tin is ingenious.
03/21/2019
Sauce is phenomenal. The video was helpful. Will brand these over again.
09/08/2016
I made the sauce and served it as a additive to put on meridian of regular burgers. Anybody loved it!
04/18/2017
Easy to make and very tasty. I added some ingredients to the beef - Worstershire and Montreal steak seasoning and added mini slices of cheese. Buttered the buns and toasted those as well. I would add fifty-fifty more seasoning the next fourth dimension. Everyone loved the recipe though. The sauce tasted weird past itself but good on the burger and that'south what counts.
01/09/2017
Groovy recipe, kids liked it, works for me.
09/03/2016
I saved this for the sauce. I don't brand burgers or sliders using beefiness.
07/25/2015
Followed it exactly and the thought most using the muffin tin was swell. Put siracha mayo on mine!
09/03/2018
These were great, and my family unit loved them! I added shredded mexican cheese and a teaspoon of seasoned table salt to the basis beef mixture. The muffin liner trick really made the sliders uniform, and my husband cooked them on the grill.
04/24/2017
Meh. Zero special. The burgers tasted really bland and plain. More than seasoning is needed. The sauce was just ok to u.s.. I practice like many other recipes from this chef though so it'south ok.
06/26/2018
kept close to the recipe on this one. Piece of cake. I will do this for our pool/Lanai parties. Just enough. Cheers
Source: https://www.allrecipes.com/recipe/233655/chef-johns-beef-sliders/
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