Tailgating 2013: Super Bowl Party Four

2014-01-20T12:00:00Z 2014-01-22T15:33:08Z Tailgating 2013: Super Bowl Party FourJoe Drozda and Bob Bley nwitimes.com
January 20, 2014 12:00 pm  • 

Joe Drozda and Bob Bley are writing the third edition of The Tailgater’s Handbook which will be published in 2014. Drozda is considered the “Father of American Tailgating” by many including The Wall Street Journal. Drozda and Bley both grew up in NW Indiana and attended Indiana University together.

These days going out to lunch at some upscale $10 lunch spot, means that you’re going to see “sliders” on the menu. And these simple, beefy, oniony burgers can cost as much as $3 each at the most costly of these places, like Ruth’s Chris. The Seattle Times just ran a feature article (1-12-14) ranking the top ten places to buy these burgers on Puget Sound. Don’t you feel relieved that their local “West Coast Yuppies” now will know where to buy sliders? Thank God we Midwesterners know about White Castle and those delicious treats. And we don’t have to pay a fortune to get them.

Since these little burgers are such a national craze, we decided to show you how to make your own sliders, at home, so that a couple of dozen of these treats can grace your snack table for your Super bowl party. Or you can make them at your tailgate parties.

Copy Cat Sliders

Ingredients

1 Lb. Ground Beef 80% lean

12 Buns (Pepperidge Farm or Sara Lee make slider/mini buns)

One large onion (2 cups diced)

Dill pickle chips

Salt and Pepper

Mustard

Preparation

Dice the onions and place them into a bowl. Cover them with water. Let them sit in the bowl until needed.

Using a pencil, and a ruler, line a sheet of parchment paper into a dozen three inch squares. Flatten out the meat as evenly as possible onto the paper. Then place another sheet of parchment on top and then roll the meat flat with a rolling pin. The meat should be ¼ inch thick. Trim the edges each time you roll so that the meat can be put back on top of the pattern as part of these burgers. Cut the meet into squares along the pencil lines with a large knife.

Place the meat, with parchment, onto a cookie sheet and then into the freezer for 25 minutes. Then take the meat out and punch 5 holes in each square with the large end of a chop stich, doll rod, drinking straw etc. Replace the meat, on the cookie sheet with the parchment into the freezer for at least an hour until frozen.

On a griddle or in a frying pan spoon out the water soaked onions and heat them until they become slightly crispy.

Remove the meat from frozen meet from the freezer and the squares will easily break apart. Then place the burger squares on top of the onion and cook five to seven minutes. Salt and pepper the meat slightly. When the burgers begin to be done open the buns and place the bottom half of a bun, face down, onto each burger. Then place the top of the bun face down on top. The onion and water steam will cook the beef so that you can just pick each burger off with a spatula and place them on a serving platter, onion side up

Serve with a dill pickle chip and mustard.

Makes 12 burgers

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