Pull Apart Sliders

The cutest way to make burgers for little hands (& big ones too)

There’s an excellent Saturday farmers market near us at our lake house. Our haul this weekend included: ground beef, tomatoes, corn, Kirby cucumbers that became pickles, onions, lettuces, snap peas, and peaches. Earlier in the week I picked up a pack of Hawaiian slider buns from Trader Joes and that was when the idea was conceived: Pull Apart Sliders but made with all the best ingredients from the farmer market. My husband got in on my vision because he’s the burger maker in our family. The way he spices up the ground beef and smashes it down super thin makes honestly the best burgers I’ve ever had. Try these for your next burger party. It’s nice to not have to flip, cook and then assemble a bunch of burgers. You can watch it in action under “Reels” on my Instagram page.

Pull Apart Sliders

Burger meat:

1. Ground beef (higher the fat content the better), garlic powder, salt, pepper, 1 egg, olive oil and a dash of Worcestershire sauce. 

2. Lay down a sheet of parchment. Place the ground beef on top and form a loose rectangle. Lay a sheet of parchment on top and then a baking sheet on top of that. Press down firmly until you get a thin patty that is an inch or so larger than your slider buns. You can always trim the meat and move it to another part of the rectangle that might need it. If you’re not ready to grill, you can refrigerate this for up to 1 day. 

Other ingredients:

• Soft butter for the buns

• Mayo & ketchup

• Pickles sliced very thin

• Sautéed onions

• Tomatoes sliced thin

• Shredded lettuce

• Slices of cheese

1. Slice the slider bun in half crosswise. Butter each cut side and grill just until lightly toasted. Set aside. 

2. Transfer the big beef patty to the grill. We did this by flipping it off the backside of a quarter sheet pan and then peeling off the parchment it was laying on. When it was time to flip, my husband slid the patty onto the back of the same sheet pan and flipped it over onto the grill. But if you have a giant spatula that would work as well. Top with cheese slices and grill until finished. 

3. Slather one cut side of the bun with mayo and one with ketchup. Slide the burger patty onto the bottom bun half and layer it with all the toppings. Top it with the top bun half. Put toothpicks (IMPORTANT) in each of the sliders. Using a sharp (IMPORTANT) serrated knife, slice the sliders. 

What I’m Loving This Week:

1. Corn & Eggs: It’s that time of year! Corn & Eggs for breakfast, lunch and dinner. I’m huge on buying a ton of corn, shucking it, cutting off the kernels and then storing said kernels for the week. In a pan: butter, punch garlic powder, and corn. Cook it for a few minutes then makes a few holes in the corn and crack in a few eggs. Salt and pepper and cover it. Cook until the whites are cooked and the yolks are runny. Shower with basil. Done!

2. Iced Jasmine Green Tea: I’m in a nice habit of making two big jars of this during the week to keep in the refrigerator. I buy some good quality jasmine green tea bags and steep them in hot water. Be sure to only steep for about 2 minutes or else it will be very bitter. After the tea bags come out,  I put in a big handful of herbs like lemon balm, lemon verbena and mint from my garden. Those steep for anywhere between 5-20 minutes. It’s absolutely delightful. Actually, after I’m finished typing this I’m going to go prep some.