I have a love/hate relationship with mini-burgers that are also known as sliders. They are served just about everywhere and though I do love our mini bourson burger there is also another tasty version that has Chimichurri Rub, chopped red onion, parmesan cheese, Sriracha sauce, salt and pepper mixed in. We then put extra sharp cheddar cheese, pickle on top and serve in a small potato roll.
The trick to this treat is not just the bacon, cheese, spices but the high fat content in the 27:23 beef fat ratio in the meat. It makes a huge difference in the taste but I would only use this high fat content on mini-burgers.
Makes 24 Mini-burgers
Ingredients
- 3 pounds of 27:23 hamburger mix
- 1 cup red onion, finely chopped
- 2 tablespoons of Chimichurri Rub
- 2 tablespoons of Sriracha sauce
- 2 extra large eggs, beaten
- 1/2 cup parmasean cheese
- Kosher salt and freshly ground pepper
- Roasted Bacon
- Dill pickle chips
- Extra sharp cheddar cheese, sliced (12 slices), cut in half and folded, so you have end up with 24 double slices
- Potato mini buns
Making It
- Mix the meat, onion, rub, Sriracha, eggs, parmesan, salt and pepper with a fork so you do not compact them, turn them into a meatballs
- Make the Roasted Bacon
- Take a large cast iron griddle and put over two medium flames on the stove and grill the roll then put the balls on then press with the spatula until shaped as a flat burger, cook for 4 minutes the flip, put cheese open top and cook for another 3 minutes
- Stack the pickle, then cheeseburger then bacon, top with the roll and put a toothpick through the top and serve
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