Tuesday, April 2, 2013

Beef & Cheddar Sliders with Campfire Sauce

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I've been in the mood for hamburgers lately and as much as I love the regular ones, there's just something magical about sliders.

I don't know if they actually are better, or if it's just because I'm a sucker for the teeny tiny size but to me they are delicious!

I usually barbecue almost all year long, but when the weather isn't cooperating I make sliders just the same and cook them in my trusty cast iron pan in the kitchen.  Psst, I think they actually taste better in the cast iron anyway!

I've been making these for over a year now and I'm always amazed at how wonderful the flavor is each and every time.

I love to slather mine with what I call Campfire sauce which is my version of the Red Robin sauce they serve with their onion rings.  Then pile on the avocados, thin sliced, onions, and lettuce.  Mmmmm

I do hope you'll give them a try, whether it's inside on the stove or outside on the grill, they'll be the perfect dinner for your family.

Here's what you need:

2 lbs. ground beef, I use an 80/20 for the best flavor
2 Tbs. Worcestershire sauce
1 tsp. kosher salt
1 tsp. granulated garlic
1/2 tsp. onion powder
several grinds of fresh ground black pepper
cheddar cheese slices
thin sliced onion
and any other fixings you like on your burgers

Campfire Sauce
1/2 cup mayonnaise
3 Tbs. BBQ sauce, I use Kraft original

Set the beef out on the counter at least 30 minutes before you're going to put these together because meat always cooks more evenly if it's not cold.

Preheat a cast iron skillet on medium high.

In a medium bowl place the hamburger, Worcestershire sauce, granulated garlic, onion powder, salt, & pepper.  Mix very lightly with your fingers.  Do no overmix or they will be tough.
Pinch up a little more than golf ball size and roll into a ball.  Then lightly flatten (all in your hands, not on the counter) by pressing in the middle while holding one hand with your thumb and middle finger in a large C shape to shape the outside of the patty. Oh lordy, I hope this makes since!
Place in a preheated cast iron pan and they should immediately start to sizzle.  DO NOT PRESS DOWN ON THE PATTIES DURING THE COOKING PROCESS ~ EVER! This will squeeze out all the juices.
Grill the patties for 3-4 minutes per side.
You can tell when they are cooked through by pressing in the middle of one with the tip of your finger.  If there is not too much give to the meat it's cooked all the way through.  Remember these are little so they take a fraction of the cooking time as regular ones.  Remove to a plate to rest for 5 minutes before serving.
While the burgers are cooking make the campfire sauce by placing the mayonnaise and BBQ sauce in a bowl and mixing until completely combined.
To serve, prepare your buns however you like them and place a burger on top and enjoy!

Serves approximately 14 mini sliders ~ feeds about 6 adults 2 each are a few eat 3 

Here's the handy printable - Beef & Cheddar Sliders with Campfire Sauce


  1. Oh, the sauce sounds good. The bar-b-que sauce by itself is a little to tangy for the tiny sliders. This makes it better. Good idea!
    Thanks, I'll try this. It's going to be in the 80s this weekend. Grilling time in my neighborhood. Saturday night outside will have a wonderful aroma!

    Here's to Spring,

  2. I don't make burgers often enough! These look good Michelle!


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