The trick is to smoke the meat and not make the meat smoke
SALT GRILLED CHEESEBURGER SLIDERS
Date: April 18, 2016 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The patties consisted of 3 oz of 85/15 ground beef, milk, ketchup, brown mustard and pepper. The salt of course comes from the salt block.
The ingredients were combined in a medium s/s bowl…
…and gently mixed to combine.
The patties were weighed out using a kitchen scale. They were first formed into meatballs…
…which were then gently flattened into patties. The middle section was pressed down to help keep the patty flat while grilling.
The salt block was preheated to 500 degrees, brushed with avocado oil and the buns went on first for a quick toasting.
The burger patties went on next…
…and were grilled for 3 minutes and are ready to turn.
The patties were grilled for 3 more minutes on the second side…
…and then a slice of cheese was added…
…and melted for 1 additional minute.
Time to eat!!
These little sliders were smaller than my condiment bowls. But what they lacked in size, they more than made up for in flavor.
The 3 oz. sliders were a perfect fit for the slider buns I bought.
I topped mine with a New England favorite combination of condiments: mustard and relish.
The burgers had great favor and were not overly salty. The salt flavor served more to enhance the flavor of the beef patties. Next time I will add the cheese during the last minute of the 3 minutes for the second side & reduce the time 1 minute.
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These burgers marked several firsts. My first sliders and my first burgers on my new salt block. Like most items made on salt blocks, it was a simple recipe. The ground beef received some ketchup, deli mustard, pepper and milk. I am guessing the milk was to help the smaller patties hold together while keeping them moist. The burgers were grilled for 3 minutes a side at 500 degrees and then topped with cheese for an additional minute. The resulting burgers had great flavor and were quite moist on the inside. These are so quick and easy to make, they would be suited for large groups as appetizers or starters.