“Elevate your boring burgers, please,” thought your loved one last night. Still serving up those traditional burgers with American cheese? Still buying the cheapest white bread buns you can find at Walmart?
I think it’s time to throw the ol’ gourmet burger changeup. (Your loved one agrees.) If you serve these Smashburger Sliders at dinner tonight, I promise you that your closest peeps will be thinking happy thoughts about you for the rest of the evening (maybe longer if you serve them with a smile!). You need that in your life.
How do you elevate your everyday burger? Form into fun little sliders, season with Cowboy Dust, smash in diced shallots, melt on sharp white cheddar cheese, and top with a steamy King’s Hawaiian Sweet Roll. If that’s not enough for you, this will do the trick: Drizzle on some Slider Sauce, and why not add a dill pickle or two? Smash it all together until it’s hot and steamy and ready to devour. Then devour.
Here are some pics to help you make these juicy, flavorful Shallot and White Cheddar Smashburger Sliders.
First, prep all of your ingredients, seasoning, and sauce. Have it all ready for smashing, melting, drizzling, and topping.
You’ll need eight slices of sharp white cheddar and one large shallot, diced small. Don’t forget to slice your rolls in half to make a top and bottom bun (saw gently with a serrated knife).
Now make the Slider Sauce: Stir together the mayo, spicy brown mustard, and Sriracha. If you haven’t noticed, I use Sriracha hot sauce all the time. Sriracha’s smokey sweetness livens up any savory dish and chases each bite with a hint of heat. So get your Sriracha Slider Sauce on today. Everybody’s doing it.
Last step prep: Make your very first batch of Cowboy Dust (Everything Seasoning). I promise you it won’t be the last batch you make! I will be giving my Cowboy Dust recipe its very own post soon. It’s the backup singer in these Shallot and White Cheddar Smashburger Sliders, but this Cowboy Dust (Everything Seasoning) really does all the flavor-work and it deserves its own spotlight.
Until that fabulous post goes viral, just mix together two parts Everglades Seasoning, one part Lawry’s Seasoned Salt, and one part Lemmon Pepper. Jar up any extra Cowboy Dust (Everything Seasoning), and rub it on your meats, add it to your sauces, sprinkle it on your eggs. . . just use it on everything in place of the usual salt and pepper combo.
Form the 80/20 ground beef into eight slider patties and season both sides with Cowboy Dust. Your patties should be an inch larger in diameter than the rolls because they’ll shrink during cooking.
All your ingredients are prepped, so place your patties in a skillet over medium-high heat and top with a large pinch of scallions. Using the back of a spatula, smash the scallions down into each patty. Don’t be shy. This is why they’re called Smashburgers.
After a couple of minutes, flip the patties over and top with a slice of cheddar.
On top of the cheddar, add the top bun first. Then add the bottom bun, which we’ll be removing after it warms.
Smash again. Trust me, you’ll appreciate the hot, steamy, slightly greasy buns once they hit your tastebuds.
At this point, your sliders are just about cooked. Or wait another minute or two if you prefer well-done burgers.
Time to remove those bottom buns and place on serving platter. Spoon on a teaspoon of your prepared Slider Sauce and add a dill pickle or two.
Remove the sliders from the skillet, and really use that spatula to scrape out the onions with the burger. Place on top of the saucy bottom bun and serve! Hug your loved one.
Here’s the complete, printable recipe:
This recipe is also linked up with other zesty food bloggers at Weekend Potluck, Our Three Peas, Ginger Snap Crafts, Pint Sized Baker, Colors and Craft, Across the Boulevard, The Country Cook, Miz Helen’s Country Cottage, Rattlebridge Farm, Walking on Sunshine, 21 Rosemary Lane, Two Chicks and a Mom, Pieced Pastimes, The SITS Girls, and Joyful Homemaking.
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