|Ingredients||Vegetables, Bread, Meat|
|Day Part||Dinner, Lunch|
|Menu Part||Appetizer/Small Plate|
Source: Wisconsin Milk Marketing Board
Sliders are moving burgers beyond the sandwich and entrée section to other parts of the menu. The downsized patties are being served as bar food, appetizers and small plates, often in groups of three or more to share. Chefs are getting pretty creative with slider samplings, presenting several different tastes for burger lovers to try at once.
1 lb. ground beef
Salt and pepper to taste
12 mini burger buns
1/2 cup lettuce, shredded
1/2 cup diced tomatoes
1/4 cup diced onions
6 oz. Wisconsin Brick Cheese Spread, at room temperature
- Preheat oven to 375°F. Divide beef into 12 equal portions. Form each into a thin patty, 31/2 to 4 in. in diameter.
- Place patties on sheet pan lightly coated with cooking spray. Lightly sprinkle patties with salt and pepper. Bake 10 to 12 min., until fully cooked.
- Meanwhile, split rolls in half horizontally. Cover bottoms with lettuce, tomatoes and onions. Spread cut side of tops with Brick spread. Place hot burgers on individual bottoms and replace tops. Serve immediately.
Yield: Makes 12 sliders