Monday, January 18, 2010


All the buns are upside down, except one. Oops!

Easy weekends are for appetizers and drinks around our house. This, coupled with my love for little foods, miniature versions of regular dishes, means we had sliders today. I'm not much of a beer person, but I do enjoy a Pyramid Hefeweizen or Apricot Ale when the mood hits me.

Anyway, I made sliders the same way I'd make a regular burger, just smaller. To these I added minced garlic and chopped red onion, Red Tail Ale barbecue sauce, garlic powder and pepper. Make the patties slightly larger than you think you need to since they shrink a bit when cooking. Use dinner rolls for buns (Hawaiian rolls are really good here, but I used honey wheat this time) that have been lightly toasted, and top with your favorite burger toppings. I went for the standard cheese, lettuce, tomato, onion, dill pickles, and ketchup and mustard this time.

And I easily made a vegetarian version with some Gardenburger Black Bean Chipotle burgers, cut in half. One of these days I'll post my homemade bean burger recipe too. They're fab!

Related recipes
Warm Spinach Mascarpone Dip
Stuffed Mushrooms
Artichoke Dip


Michelle Ioapo A'etonu said...

Yum!!! The sliders look delicious!!!

Run Lori Run said...

Yesterday, after watching Food Inc., my daughter (age 10) declared she is a vegetarian now. So now I really need to figure this out! These sliders look tasty and also look like something she would eat. The risotto was great too by the way- so glad there is a an easier way to make it!

Misty said...

Lori - I'm glad it worked out for you!