Old School G A Sliders Food

CLASSIC BEEF SLIDERS

Steps:

• Prepare a grill or grill pan for medium-high heat.
• Divide the ground beef into 12 portions (about 2 ounces each). Pat each into a 1/2-inch-thick patty and make an indentation in the center with your thumb so the patties keep their shape while cooking. Sprinkle with salt and a few grinds of pepper.
• Brush the grill grates or grill pan with oil. Grill the patties, turning once, until nicely browned but still a bit pink inside, 2 to 3 minutes per side. Top each patty with a piece of cheese and grill until melted, about 1 minute.
• Arrange the sweet rolls cut-side up on a cutting board or large serving platter. Spread some ketchup, mayonnaise and mustard on each roll bottom. Top with a piece of lettuce and a burger patty. Put a pickle on each patty and sandwich with the remaining roll tops.

OLD-SCHOOL G & A SLIDERS

Steps:

• Wrap the grated onion in a damp cheesecloth and wring out as much liquid as you can into a small bowl. Add about 1/4 water and set aside. Discard the solids.
• Preheat a griddle or cast-iron skillet over medium-high heat. Portion the ground beef into 8 balls. Do not ball up tight. Pat the balls loosely to avoid pushing the fat out of the meat. This will allow ll the natural flavor to be absorbed into the meat as it cooks.
• Pour a few tablespoons of clarified butter onto the griddle. Spread it evenly with a spatula. Lightly sprinle the burgers with salt and pepper. Cook the burgers to order-we prefer medium. The trick here is to sear the ground beef on both sides, about 1 minute on each side, to lock in the juices. Then move the patties to indirect heat, or turn the heat down, if you want them cooked more.
• Top the burgers with American cheese. Pour a little bit of onion juice around burgers; the steam will melt the cheese into the meat. This truly makes the difference in the taste. Put the burgers on the buns and add your favorite condiments.

SLIDERS

Steps:

• Build a charcoal fire or heat a gas grill.
• Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.
• When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place 1/2-ounce Gruyere on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.
• Slice the buns in half crosswise and toast the halves cut side down on the grill.
• Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.