Friday, September 6, 2013
He loves them so much that I started looking into some copycat recipes this summer that we could try out. None were perfect, much to our chagrin, but John was happy because he was indulging in burgers...even if they weren't up to the Shake Shack perfection. And although sliders had their big "craze" a few years ago, I can't help but crave these little guys as it turns to fall.
They are perfect for a Sunday night meal, watching the game, and cheering on your favorite team. And, the fact that you can make them on the grill just screams for you to take a rest with that oven and head outside into the crisp autumn air. I am pretty bummed about missing the first NFL weekend in the USA but since London is a can't be missed opportunity for us, we're going to celebrate in our own way - at a traditional British pub. Surely some British people appreciate football, right? We'll find out! I'll be wearing my Giants jersey, you can get on that! Let the season begin...
So Tasty, So Yummy)
Serves: 8 (16 sliders)
Shake Shack Sauce:
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon yellow mustard
2 slices kosher dill pickle, diced
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
2 pounds ground beef
2 tablespoons kosher salt
2 tablespoons black pepper
16 slider buns (make your own!)
1 tablespoon butter, melted
4 slices yellow American cheese, quartered
8 lettuce leaves, torn in half
1 tomato, thinly sliced
Shake Shack Sauce: In a small bowl, whisk mayonnaise, ketchup, mustard, pickle, garlic powder, paprika, and cayenne until well combined. Set aside.
Sliders: Preheat the grill to medium heat. Take the ground beef and form into 16 fat slider patties. Sprinkle the top sides evenly with 1 tablespoon salt and 1 tablespoon pepper. Place the burgers on the grill seasoned side down. Then, sprinkle the remaining salt and pepper on the burger tops. Cook for 3-5 minutes, until a crust forms. Flip. Place one quarter of American cheese on each slider. Cook another 3 minutes, until cheese is melted.
Meanwhile, split the buns and butter the cut sides. Toast lightly on the grill. Once toasted, remove from the grill and slather each cut side with the Shake Shack Sauce. Place the cooked sliders on each of the bun bottoms. Add lettuce, tomato, and then the bun top. Wrap the sliders in parchment paper and let sit for about 60 seconds, until the juices from the burgers sink into the sauce and buns. Unwrap and serve immediately.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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