I filmed this video recipe for beef sliders with no real intention of editing and posting the results (which explains the yellow buns). Sometimes I'll just turn the camera on, not worry about shadows, angles, quality, etc., and just cook. I felt like some sliders, and if a postable recipe was the result, so be it.
As I worked, I couldn’t help but wonder how a "how to make little hamburgers" video recipe would come off. I'm always afraid of going over that fine line between humorously helpful and annoyingly condescending… "Now we're going to cut the buns in half…see that…through the middle of the bun…I like to use a knife."
But, as seemingly obvious as making little burgers may be, I realized there are two main challenges in the slider process. Forming the burgers, and consistently cooking them to the desired doneness. To achieve both I used a muffin tin to shape the burgers, and since they are exactly the same size and shape, they will always cook evenly according to your specific time.
I like mine medium-rare, so I did 3 minutes per side in a nice hot pan. As usual with all burgers, resting is imperative. Your times will vary, depending on fat %, pan used, and heat, but after a couple test sliders you'll know exactly how many minutes per side for the perfect petite haché de boeuf. I would explain the physics, but I'm sure you wouldn’t understand it. Enjoy!
Secret Sauce Ingredients:
2 parts mayo
1 part ketchup
1 part mustard
1 part relish
Approximate cooking times:
3 minutes per side: rare to med-rare
4 minutes per side: medium
5 minutes per side: med-well to well
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