Game day is one of my favorite pastimes. I don’t know why foods associated with watching sports on TV make you happy. But they are.
The food is pretty much what I would categorize as bar food – stuff you’d order with a group of friends over a cold beer. Foods that might not (cough) be categorized as healthy foods, but that are meant to be shared, are comforting and delicious and carry a nostalgic vibe. And they often include cheese.
To amp up a March Madness viewing party, sliders are a great candidate. Sliders are simply small burgers, although some people use the term to describe any small sandwich on a mini bun.
White Castle is generally credited with inventing the slider in the 1920s, and they are certainly well known for their mini burgers (distinctive still with their square shape). But now sliders are popping up in fast food chains and high-end restaurants.
Their appeal is quite clear. Most sliders are made with about 2 ounces of meat. Easier to eat, less commitment than a full-sized burger, adorable and inhalable. Some say sliders are so named because they slide down your throat after a few bites.
Robbie Gillin, owner of The Supply House on New York’s Upper East Side, is a bar food expert. It offers two types of sliders: cheeseburger sliders and Nana’s meatball sliders, which are topped with mozzarella and “Sunday” marinara.
The sliders are most popular as happy hour food, Gillin says, and the biggest draw is their shareability—”perfect for passing and grabbing.” For special events, The Supply House also prepares Buffalo Chicken Sliders, Chicken Parmesan Sliders, and Veggie Burger Sliders.
If you’re making sliders at home, look for the same qualities as your full-sized burgers — crispy on the outside, juicy on the inside. So you’ll need to cook these mini burgers pretty quickly on high heat.
Some people think it’s not a slider unless there’s onions mixed into the meat, and this recipe for chipotle mini burgers meets that criteria.
These sliders also have a little kick from pureed chipotles in adobo and a few punchy toppings for a sophisticated twist.
There’s also a recipe below for a salad-like straw as a topper; if you make a larger batch, you can serve it as a side dish.
TIPS FOR PERFECT SLIDERS
First, make sure you have little slider-sized buns. A mini burger on a full size bun will be a disappointment. Also toast the buns for extra texture and flavor.
Shape the patties slightly wider than the buns as they will shrink when cooked. Make a small indentation in the center of the pastry. The burgers will puff up a bit as they cook and the indentation will fill in, so you’ll end up with flat sliders, not bulging.
Chill the patties for about 30 minutes before cooking. This makes them easier to handle when cooking and helps keep the inside nice and pink while the outside browns.
MAKING CHIPOTELLA PUREED SAUCE IN ADOBO
Chipotles are jalapeños that have been dried and smoked. The canned ones you’ll find in the market are cooked and packed with adobo, a sauce made with vinegar, chilies, and herbs. They add heat and smoke to all kinds of dishes.
Buy a box of chipotles in adobo sauce, put everything in a food processor and puree. The sauce will keep in an airtight container in the fridge for at least 2 months. Stir it into soups and stews and add a little to chicken salad or pasta dressing.
CHIPOTLE SLIDERS INGREDIENTS
1 pound ground beef (80/20%)
2 tablespoons pureed chipotles in adobo (see note above)
1 tablespoon minced shallot or onion
Kosher salt to taste
INGREDIENTS FOR THE SALAD
1 tablespoon of olive oil
2 tablespoons of fresh lemon juice
2 tablespoons of fresh orange juice
½ teaspoon of honey
½ teaspoon Dijon mustard (preferably grainy)
Kosher salt and freshly ground black pepper (to taste)
¼ head radicchio, very thinly sliced
¼ head baby escarole, very thinly sliced
½ small head of Frisée lettuce, very thinly sliced
¼ head of red onion, very finely chopped
½ cup blue cheese dip (store-bought or homemade)
8 to 10 rolls, toasted
DIRECTIONS
Make the sliders:
In a large bowl, combine the beef, mashed chipotles in adobo, salt and onion. Hands are best for this.
Then, ¼ cup at a time, shape the mixture into small patties. Refrigerate the patties for 30 minutes.
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During this time, make the straw:
In a large bowl, whisk together the olive oil, lemon juice, orange juice, honey, mustard, salt, and pepper. Add the radicchio, escarole, frisée and onion. Toss to combine.
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Heat a skillet or grill pan over medium-high heat. Pan sear the burgers for about 3 minutes on each side until done to your liking.
Serve the sliders on toasted buns with a straw and some blue cheese on top.
OTHER RECIPES FOR MARCH MADNESS
Nacho Bar
Game Day Ground Beef Chili
Vegan loaded potato skins
Instant Buffalo Chicken Dip
Spicy eggs
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Katie Workman writes regularly about food for the Associated Press. She has written two cookbooks focused on family cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at https://themom100.com/. She can be reached at [email protected].
