Have you ever wanted to have burgers or sliders at your party, but you didn't want them to dry out? Well, I have a genius solution for you. Take out your slow cooker and your burgers will be the hit of the party! All you need to do is cook or grill your burgers before the big game and then throw them into your slow cooker and keep them on warm. They will stay moist and juicy for hours, I promise! You will put a steam basket in the bottom of your slow cooker and then some water, the burgers will then stay moist from the steam inside the slow cooker. You can even use some cookie cutters to keep the burgers from sitting in the juice at the bottom of the slow cooker. Just cook the burgers ahead in a cast iron skillet on your stovetop or grill them ahead. I even add some cooked hot dogs and/or chicken patties to the slow cooker along with your burgers and let your guests decide which protein they would like. Set out a variety of condiments and let your guests make their own sliders. I do half of my burgers with cheese on the inside and half without cheese. If someone wants extra cheese on top of the burger, have cheese slices sitting out and a kitchen torch (that you use for creme brûlée). Your guests will love to melt their own cheeses on top of their burgers. Nothing says a "Big Game Party" like burgers, blow torches and beer. Enjoy!
Caprese Burger
with Pistachio Pesto and Strawberry Balsamic Drizzle
INGREDIENTS
Strawberry Balsamic Drizzle:
1 cup balsamic vinegar
½ cup freshly mashed strawberries
¼ cup brown sugar
Pistachio Pesto:
2 cups fresh basil leaves
2 tablespoons pistachio nuts
2 garlic cloves
½ cup olive oil
½ cup grated parmesan
Patties:
2 pounds ground chuck (80/20)
¼ cup soy sauce
2 tablespoons freshly grated onion
6 hamburger buns, split
6 ¼ inch slices heirloom tomatoes
6 ¼ inch slices fresh mozzarella
1 ½ cups frisee lettuce
INSTRUCTIONS
1. In a medium saucepan add the balsamic, berries and sugar and cook over medium high heat for 10 -12 minutes or until it thickens. Remove from heat and set aside.
2. Add all of the ingredients for the pesto into a food processor and process until well blended. Set aside.
3. Prepare the grill for direct cooking over medium high heat.
4. In a large bowl gently mix the ground chuck, soy and onion. Gently shape into 6 patties of equal size and thickness (or 12 small sliders). With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. Cover and refrigerate until grill is ready.
5. Grill the patties over direct medium high heat, with the lid closed as much as possible, for 4-5 minutes. Turn the patties over and grill an additional 4-5 minutes. During the last minute of cooking, place the buns cut side down and grill over direct heat. Remove buns and patties from grill.
6. To assemble, add pesto to all cut sides of buns. On each bun bottom, add equal amounts of frisee, then add a patty. Next add a tomato slice, followed by a mozzarella slice. Drizzle balsamic over the mozzarella then add bun tops. Enjoy!
“Defend the Den Burger”
Ingredients:
Zesty Sauce
1/4 cup sour cream
1/4 cup pico de gallo or salsa
1 tablespoon prepared horseradish
4 slices thick-cut bacon, cut in half (8 pieces)
Onion Poppers
Peanut or canola oil (for frying)
1 Vidalia or sweet onion, cut into ½-inch thick slices and separated into rings
4 ounces cream cheese
4 tablespoons shredded cheddar cheese
2 tablespoons chopped jalapenos
1/2 teaspoon garlic powder
1 cup flour
1 teaspoon kosher salt, divided
1 egg
1/2 cup milk
1/2 cup sour cream
1 teaspoon dill weed
1 cup panko bread crumbs
Patties
1 1/2 pounds ground chuck, 80/20
2 tablespoons soy sauce
1 teaspoon cumin
1 teaspoon freshly ground pepper
4 slices cheddar cheese
4 hamburger buns, split
3/4 cup shredded lettuce
8 dill pickle slices
4 slices tomato
2 tablespoons hot sauce
Preparation:
Pre-heat oven to 375 degrees.
For the zesty sauce, add the sour cream, pico de gallo and horseradish to a small bowl and mix well. Cover and refrigerate until assembly.
Place the bacon on a slotted pan or parchment-lined pan and cook in oven for 17-20 minutes, or until crispy. Lay bacon on paper towels to drain.
For the onion poppers, add the oil to a deep, heavy pot 2-3 inches deep. Heat oil to 360-375 degrees.
Take 4 onion slices and set aside. In a small bowl, mix together the cream cheese, shredded cheese, jalapenos and garlic. Then add equal portions of the cream cheese mixture to the inside of the onion slices, set aside. Whisk together the flour and 1/2 teaspoon of the salt in a bowl. Then in another bowl, whisk together the egg, milk, sour cream and dill. Place the panko bread crumbs in a separate bowl. One at a time, dredge the onion poppers in the flour mixture, then into the egg mixture, then the panko.
Carefully add them to the hot oil, making sure they do not clump together. Fry for 3-4 minutes, turning as needed until golden brown and crisp. Drain on paper towels. Sprinkle the remaining 1/2 teaspoon of salt over rings while hot.
For the patties, preheat a grill or cast-iron grill pan to medium high heat. Gently mix the chuck, soy, cumin and pepper together and form the meat into 4 equal patties that are slightly larger in circumference than the bun, then depress the centers for even cooking. Cook for 10-12 minutes for medium, turning only once. Add 2 bacon strips and a slice of cheese to each patty during the last two minutes of cooking, making sure it is thoroughly melted. Place the buns, cut side down, during the last minute of cooking.
To assemble the burgers, add zesty sauce to all cut sides of buns. Add shredded lettuce to each bun bottom, pickle chips and then a tomato slice followed by a patty. Next, add an onion popper then drizzle some hot sauce over the onion ring. Add the bun tops and enjoy!
Cherry Chipotle Cheese Stuffed Burgers with Mango Mimosa Salsa and Adobo Avocado Aioli on Pretzel Buns
Compound Butter – Cherry Chipotle Cheese
1 stick butter, softened
1 tablespoon adobo sauce
1/8 cup fresh black sweet cherries, chopped - you can substitute dried cherries in they aren’t in season
1/4 teaspoon garlic powder
1/2 cup shredded cheddar cheese
Mango Mimosa Salsa-
1 ripe mango, peeled, cored and diced
3 tablespoons Champagne or Sparkling Wine
3 tablespoons diced red onion
2 tablespoons fresh cilantro, coarsely chopped
1 garlic clove, finely minced
1 plum tomato, diced
1 tablespoon white balsamic vinegar
Adobo Avocado Aioli-
1 ripe avocado, peeled and seeded
1 canned chipotle chili in adobo sauce
1 tablespoon freshly squeezed lime juice
1/4 cup mayonnaise
1/4 cup sour cream
1 garlic clove
1/4 teaspoon cumin
1/2 teaspoon celery salt
1/2 teaspoon ground pepper
Patties-
1 1/2 pounds ground chuck (80/20) – (I freshly grind my own meat blend of chuck, short rib and brisket, but ground chuck 80/20 works well)
2 tablespoons soy sauce
Kosher salt
Freshly ground black pepper
4 slices Swiss cheese
4 pretzel buns, split
Mixed salad greens
Heat a grill to medium-high.
To make the compound butter, add all the ingredients to a bowl and mix well. You could also use a food processor and pulse to combine. Add the compound butter to a sheet of parchment or wax paper and roll up to form a log. Chill until ready to use.
To make the salsa, combine all the ingredients in a non-reactive bowl. Toss to combine, cover and refrigerate until assembling the burgers.
To make the aioli, combine all the ingredients into a food processor and process until well blended. Transfer to a bowl, cover, and refrigerate until assembling the burgers.
To make the patties, gently combine the chuck and soy sauce. Form into 8 even thin patties. Add a round slice of the compound butter in the center of 4 patties. Top each with another patty and seal the edges, sprinkle both sides with salt and pepper. Grill burgers over medium-high heat for approximately 5 minutes each side (or to desired doneness). Add the cheese slices during the last few minutes of grilling. Lightly grill the cut sides of the buns.
To assemble, spread the aioli over the cut sides of the pretzel buns. Top each bun bottom with a patty then add the mixed greens. Top the greens with the salsa mixture and attach the bun tops.
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