Sliders are mini burgers, usually no larger than 6-7 cm in diameter. The name originated in the United States in the mid-80s, from the small burgers of the restaurant chain White Castle called Slyders. Today sliders are popular, from main dishes for children to starters and appetizers for adults – and as part of tapas and cold tables. Fill the sliders with everything from bacon and blue cheese to salad. The possibilities are numerous.
Number of people:7
Preparation:35 min
Cooking:40 min
Difficulty:Difficult
Equipment:Brick, pocket thermometer
Grilling method:Direct / Indirect
Grilling temperature :240 C
Ingredients: Small hamburger buns
50 g fresh yeast or 8 teaspoons dry yeast
2 tablespoons sugar
1 teaspoon salt
100 ml water
100 ml milk
50 g butter (soft )
430 g wheat flour
1 egg for brushing
Sesame seeds for garnish
Burgers
1.2 kg minced meat
Oil
Salt and pepper
Salad
Cucumber
Tomato
Ketchup
Instruction: In the kitchen
Mix yeast, sugar and salt in a bowl. Heat water and milk in a small saucepan until mixture is lukewarm. Pour the milk mixture into the bowl and dissolve the yeast. Add the soft butter. Knead the flour into the milk mixture until the dough is smooth and firm. Let the dough rise for 1 hour under a damp cloth.
Divide the risen dough into 14 parts and shape into hamburger bread. Cut two pieces of parchment paper to fit the brick. Place 7 hamburger buns on each baking paper and press lightly. Let it rise for another hour.
Brush the balls with beaten egg and sprinkle with sesame seeds. Place the hamburger buns on the grill.
Make 14 small burgers from the mincemeat. Make a small slit in each so that they lie flat while baking. Brush both sides of the burgers with oil and season with salt and pepper.
Wash lettuce, cucumber and tomato. Cut cucumber and tomato into pieces.
At the barbecue
Prepare the grill for indirect heat, about 240-250°C.
Place the brick in the center of the grill grate, place the lid on the grill and heat the stone for 5 minutes. Place the baking paper with the first load of hamburger bread on the stone. Leave the lid on the grill and bake the hamburger buns for 12-14 minutes, or until golden brown. Do the same with the other load.
Prepare the grill for direct heat, approximately 240-250°C. Grill the burgers on direct heat for 4-5 minutes on each side.
If desired, measure the core temperature with a thermometer. When it reaches 70°C, the burgers are done. Assemble the burgers by adding ketchup, lettuce, cucumber, tomato to the bottom bread, a grilled burger and then put the top bread on top. Stick a stick through them to keep them together and serve.
