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INGREDIENTS
1 pound ground beef, venison, elk, etc.
If using Elk/Venison 2 slices uncooked bacon, finely chopped (or 2 Tbsp cold grated butter) (Don't use if meat already has fat added)
½ tablespoons Worcestershire sauce
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 pack Hawaiian Rolls
METHOD
1. Add the ground meat (and bacon/butter if using elk/venison) to a bowl.
2. Add the Worcestershire, onion powder, garlic powder, salt and pepper. Mix until just combined.
3. Shape into small burger patties that are slightly larger than the buns.
4. Let the burgers rest for 10 minutes. This helps the burgers firm up before transferring to the stove or grill.
Grilling
1. Preheat the grill over medium-high heat. Scrape the grate clean, then brush the grate with oil so the burgers don’t stick.
2. Once hot, grill each patty for about 2-3 minutes per side for medium doneness.
3. Top the burgers with cheese during the last minute.
Stovetop
1. Heat a large cast iron skillet over medium-high heat with 1 Tbsp of butter.
2. Once hot, fry each patty for about 2-3 minutes per side for medium doneness.
3. Top the burgers with cheese during the last minute.
4. If needed, work in batches so you don't crowd the skillet. Add more butter as needed.
Toast the Buns
1. If desired, spread butter on the insides of the top and bottom buns and place butter side down in the skillet or on the grill.
2. Toast for 1-2 minutes until golden brown; watch closely so they don't burn.
Mustard Aioli
1. In a small bowl, mix together all ingredients.
HOW TO SERVE
Assemble the burgers with your favorite toppings, then spread the top buns with mustard aioli.