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Game on. These baby burgers are topped with sweet onions and nutty Gruyère, and of course, a punch of pickles and special sauce, all on winning mini buns.
Contains: milk, eggs, wheat.
Note: The beef may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Ground beef (see note below)
Shredded Gruyère cheese
Parker House rolls
Bread and butter pickles
What You'll Need
Salt and freshly ground pepper
Slice the onion. Shape the ground beef into 8 small patties, and season on both sides with salt and pepper. Set them on a plate by the stove.
In a large cast-iron skillet or frying pan (with a lid) over medium heat, warm 2 tablespoons olive oil. Add the onion, season with salt, and sauté until softened and browned, 10 to 12 minutes. Transfer to a plate.
Return the pan to medium-high heat, and warm 1 tablespoon olive oil. When the pan is searing hot, add the patties and cook until browned and done to your liking, 3 minutes per side for medium. Toward the end of cooking, top each with a pinch of Gruyère, and cover the pan to melt, 30 seconds.
Meanwhile, split and toast the rolls.
To build the sliders, place the rolls on plates, and spread with special sauce. Stack with the pickles, patties, and browned onions and serve warm.