My youngest son was coming home for break prior to us traveling to Michigan for Thanksgiving. I suggested he ask his 2 best buddies if they wanted me to cook something up before them. Any parent out there with college age children knows I had an ulterior motive. This would be a sure way to see my son more and a chance to see his buddies. This may actually be partially true. The benefit of my cooking journey is that the kids will generally want Dad to cook them something before they go out. Good by me.
I decided to do finger food. I had leftover chipotle glaze I had made for my Chipotle Salmon. The boys love wings and this glaze would be perfect. Only problem is that they ate all of them before I got to take any pictures. I will have to recreate this recipe because it was so good. The wings were the appetizers. The Mushroom and Onion Sliders were the main course.
These sliders were really easy to prepare. I generally add a little spice and Worcestershire sauce to my burger meat for flavor and added moistness. Then, I began my simmering the mushrooms and onions in a little bit of oil in my cast iron skillet. I wanted to soften the onions and take the water out of the mushrooms. Next, I added the sliders – mini-burgers to the pan. I cooked these roughly 4 minutes per side.
The next touch to the Mushroom and Onion Sliders before assembling was to take my mini-buns and bake them with a slice of Muenster cheese on the bottom bun. I like to use King’s Hawaiian roles for my sliders. Once the cheese has a good melt, I pulled the buns out of the oven. I put the burger on the cheese and then topped with as much mushrooms and onions as I could. But I was not quite done. The final touch was to add a couple of Vlasic oval hamburger dills to the sandwich. The perfect compliment.
- 2 pounds ground beef
- 2 tablespoons Worcestershire sauce
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 yellow onion, sliced
- 12 King's Hawaiian Roles
- 6 ounces Muenster cheese
- 8 ounces bella mushrooms
- 1 tablespoon vegetable oil
- 20 oval Vlasic hamburger dill pickles
- Combine the ground beef, Worcestershire sauce, salt and pepper. Roll into balls and set aside.
- Add the oil to a cast iron skillet on medium high heat.
- Once warm, add in the onions and mushrooms and cook for 5 minutes.
- Add in the ground beef balls. Flatten the sliders with a spatula.
- Cook 5 minutes per side.
- In the last couple of minutes of cooking, place the buns in the oven and bake for 2 minutes letting the cheese melt.
- Assemble the sliders by topping the cheese with the burger.
- Finish by topping with the onions, mushrooms and 2 hamburger dills.
- Serve and enjoy.
The onions and mushrooms in the cast iron skillet.
The sliders added to the skillet.
The Mushroom and Onion Sliders plated.