Sirloin Sliders, aka Mini Hamburgers

Sirloin Sliders, aka Mini Hamburgers

sirloin sliders- much more fun than your average burger!!

sirloin sliders- much more fun than your average burger!!

Well, this is not rocket science but it puts a fun spin on your standard hamburger. The mini burger idea is appealing because it is so versatile, depending on the occasion and setting. While one can make sliders as the main course, they are also a fun appetizer for entertaining and are great for tailgating as the burgers cook quickly due to their diminutive size. These are a low commitment burger- you get to satisfy your craving for a burger, but you still have room to sample a hotdog, eat large amounts of dip, and drink large amounts of beer. You may even have room for a guinness float afterwards.

Here’s a fun idea for your next gathering: make a “slider-bar”.

Cook the burgers (I prefer sirloin meat obviously) with various cheeses (cheddar, american, pepper jack) and some without; serve with toasted rolls- the kind that look like mini hamburger buns that you buy in the bakery at the grocery store.

Put out a variety of toppings for Southwest burgers, philly burgers, you name it:

  • jalapenos
  • guacamole
  • salsa
  • blue cheese
  • bacon
  • pepperoni
  • various mayos- sriracha mayo, garlic mayo, etc
  • arugula
  • tomatoes
  • grilled red onions
  • roasted peppers
  • (mustard, ketchup)
  • pickles
  • banana peppers
  • sundried tomatoes

The opportunities are endless and this puts a fun spin on your traditional cook-out. Happy Grilling and Happy eating!!!

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One Response to Sirloin Sliders, aka Mini Hamburgers

  1. Cajuns Dave June 28, 2010 at 10:00 pm #

    You really are making this big boy from Louisiana hungry! lol I guess I am spoiled to eating tasty food. We cook it up right and could care less about the health part. I reckon we will die soon, but we’re having a good time along the way. lol Figured I would share a little recipe with you on cooking real my gumbo recipes . Just check the link out if you decide to. This is the gumbo recipe that was given to me by my mom around 40 years ago. She got it from her grandma, so it goes way back. I made that little site on cajun people, so I would really like any feedback or thoughts on it. If you have a recipe that you would like to swap, I’d love to hear it. Here’s to great food and better women! :)

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