So how could I resist cooking up some sliders to coincide with Part 1, Chapter 4 of our On The Road read-along? Especially as they're oh so easy to make as well as Sal getting deep into the American mid-west, home of red-meat eaters:
"We all shambled after them to a restaurant run by a bunch of women, and sat around over hamburgers and coffee while they wrapped away enormous meals just as if they were back in their mother's kitchen."
Sounds tasty :)
So, for this recipe you will need...
1 packet of lean mince-beef
2 slices of bread, crumbed
1/2 a small (red) onion
To make the burgers:
- Preheat the grill to medium setting
- "Finely" dice the onion and place in an oiled pan with a sprinkling of salt to tenderize
- Combine the beef, bread crumbs (substitute gluten free if preferable), eggs and a good dash (up to a tablespoon to taste) of Worcester sauce
- Add in the cooked onions (once cooled to touch) and rest for five minutes to let the flavours disperse
- Mould into small palm sized patties and place under the grill, turned to low-medium heat for five to seven minutes
- Turn over and place on sliced cheese for another two to three minutes
- Add pickle (place into toasted buns if so desired) and, if you're like me, add a hefty squeeze of ketchup
- At a late night counter with a strong cup of diner coffee... spiked with whiskey
Makes 9-12 small slider patties or 4-6 "double double" Kristen style ;)
I bet food in Denver is going to be delicious!