Paula Deen Sliders Burgers Food

MINI CHEESEBURGER PUFFS

Steps:

• Preheat oven to 350º.
• Combine the first 5 ingredients. Hand-form patty to 1/4 normal burger size, about 2-inches in diameter. In a grooved black skillet, cook burgers to medium. Turn once. Do not overcook.
• Roll out thawed puff pastry. Cut 10 (6-inch) even panels. Place burger in center of square and top with 2 slices of cheese. Fold edges up and twist on top. Bake 20 to 25 minutes and serve warm.
• * Paula Deen Silly Salt is a blend of salt, dehydrated onion and garlic, spices, soybean oil and lemon flavor.
• Cook's Notes:
• -Try serving with bacon or tomatoes.
• -Havarti and ground pepper boursin cheeses are good substitutes for cheddar.

VEGAN SOY, LENTIL, & VEGGIE BURGER SLIDERS USING TVP

Steps:

• If you're using dry lentils on the stovetop and not the pressure cooker, bring 1/2 cup water to a boil, add the lentils, and lower the heat to medium and let simmer for 20 minutes; drain any excess water when done cooking.
• Nuke the vegetable broth for about 2 minutes depending on your microwave's strength. You want it to be near-boiling but not too hot to handle.
• Add all the dry spices listed with the nutritional yeast under "Base For The Sliders" to the heated vegetable broth. Pour into a large mixing bowl.
• Add the TVP, making sure it's all covered. Let it sit for 10 minutes in order to expand, hydrate, and soak up all the seasonings.
• While you wait for that, finely shred the carrot if not using pre-shredded.
• If not using pre-chopped broccoli like those frozen packages, finely chop up about 1/3 head of a broccoli to get about 1/2 cup of finely chopped broccoli pieces. Put the broccoli aside for now.
• Heat up the olive oil in a skillet and sautee the onion, garlic, carrot, and broccoli together until nicely browned, about 5 minutes.
• The TVP should be all soaked up by now. Stir it to make sure all the seasoning dispersed.
• Add the lentils and sauteed veggies. Mix thoroughly.
• Bind with the flax seed. Feel free to add some bread crumbs for extra crunch, or more flax if it's not binding well enough. This part was tricky for me because the original mix didn't bind at all. I don't recommend using eggs or egg whites to bind because it'll make the mix even more liquidy.
• Preheat the oven to 425°F Put a little olive oil on a cookie sheet-- cooking spray just won't work the same for this-- about a teaspoon or a little less, and brush it on evenly with a BBQ/pastry brush or paper towel.
• While the oven preheats, let the mixture sit out for about 10 minutes.
• Etract the mixture and put it on the cookie sheet. Carefully squish it out evenly, sort of like you're stretching out pizza dough. It should be a large thin rectangle.
• Bake for 10-12 minutes or until golden brown on top.
• Flip it over so the other side can cook for another 10-12 minutes.
• Use a pizza cutter to cut into slider squares, you'll get about 16.
• Serve on wheat rolls with lettuce, tomato, Vegenaise, Soy Kaas, avocado slices, and/or your other favorite vegetarian "burger" fixings!
• If you want to make these as normal veggie burgers, you'll get 4 big patties and have to bake for about 15 minutes on each side.

PAULA DEEN'S SALMON BURGERS

Steps:

• In a medium bowl, combine peppers, panko, garlic, and salmon.
• In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to pepper mixture, tossing gently to combine. Form mixture into 8 patties.
• Lightly coat a grill pan or skillet with cooking spray. Heat over medium-high heat until hot. Grill or cook patties, 5 minutes per side, or until desired degree of doneness.

PAULA DEEN'S BO BURGER

Steps:

• In a large bowl, season the ground beef with salt and pepper.
• Add 1/2 c cold water and mix by hand until meat has absorbed all the water (the water keeps the burgers moist and juicy).
• Shape into 4 patties.
• Heat a large cast iron skillet over medium-high heat.
• Spray the skillet with non-stick cooking spray.
• Add the burgers and cook to desired temperature, about 8-10 minutes per side for medium-well.
• Remove the burgers from the pan and set aside.
• Add the onion slices to the same skillet and cook until golden brown on both sides, being careful to keep them in whole slices; it should take about 3 minutes per side.
• Remove from pan and set aside.
• Crack the eggs into the same skillet and cook until the yolk is not runny. Carefully remove from pan.
• Lay the bottom of the 4 hamburger buns on a flat surface.
• Top each bun with a burger.
• Top the burgers with 1 egg, onion slice, 1 slice of cheese and then the top bun.
• Lightly press the sandwich together with your hand.
• Place the sandwiches into the pan and cook for 1 minute on each side to griddle the buns.
• Serve and enjoy!

PAULA DEEN'S TUNA BURGERS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, combine the tuna, bread crumbs, and egg, and stir lightly.
• Add the onion, celery, pimento (if using), lemon juice, horseradish, garlic, and pepper, and mix again.
• Form the mixture into 4 patties. Heat the oil in a nonstick skillet over medium heat and cook the patties, covered, until golden brown. (We began cooking on the grill and finished in the oven). Carefully flip the patties and cook the other side for 5 minutes.
• Finish baking in the oven until golden brown.