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       Volume I - May 22, 2009

Sliders — And We’re Not Talkin’ Baseball!
by Patty Liston and Alice Osborne

We are not big meat eaters. However, we have been introduced to “sliders”, mini hamburgers that are perfect for picnics, bar-b-ques’s, lunch or dinner. Children particularly love these little guys! We find that just eating one can be quite filling!

Hamburger With Double Cheese and Grilled Vidalila Onion
From Bobby Flay
Serves 8

2 pounds freshly ground chuck
Salt and freshly ground black pepper
8 slices white Cheddar, sliced 1/4-inch thick
8 slices yellow Cheddar, sliced 1/4-inch thick
8 hamburger buns
Horseradish Mustard, recipe follows
8 leaves Romaine Lettuce
Grilled Vidalia Onions, recipe follows
Dill pickles, sliced

Preheat grill or a cast iron skillet to high.
Divide the beef into 8 (4-ounce) burgers. Season on both sides with salt and pepper, to taste. Grill or cook in the skillet for 3 to 4 minutes on each side for medium-rare doneness. During last minutes of cooking add 2 slices of cheese to each burger, cover grill and let melt, approximately 1 minute. Place burger on bun and top with Horseradish Mustard, lettuce, Grilled Vidalia Onions, pickles and ketchup.

Horseradish Mustard:
1/2 cup Dijon mustard
2 tablespoons prepared horseradish, drained
Whisk mustard and horseradish together in a small bowl.
Grilled Vidalia Onions:
2 Vidalia onions, sliced crosswise, 1/4-inch thick slices
2 tablespoons olive oil
Salt and freshly ground black pepper

Brush olive oil on both sides of the onions and season with salt and pepper. Grill the onion slices for 3 to 4 minutes on each side until golden brown.

  Download this recipe.

Mini Pork Cheeseburgers
From HoDo Restaurant, Fargo South Dakota
Serves 10 mini sliders

3 tablespoons unsalted butter
2 large onions, thinly sliced
Kosher salt and freshly ground pepper
1 pound ground pork
1 clove garlic, chopped
1 tablespoon chopped fresh parsley
10 small rolls, halved lengthwise
10 slices chipotle gouda or pepper jack cheese

Melt the butter in a skillet over medium heat. Add the onions; cook until soft and golden, about 10 minutes. Raise the heat to medium-high and continue cooking, stirring, until uniformly brown, 5 to 10 more minutes. Season with salt and pepper and set aside.
Mix the pork, garlic and parsley in a bowl. Season the mixture with salt and pepper and form into 10 small patties, being careful not to pack them too tightly.
Heat a grill pan over medium heat; grill the patties until medium-rare, about 4 minutes per side. Place a cheese slice on the bottom half of each roll; top with a burger, some caramelized onions and the roll top.

  Download this recipe.

Sliders With Chipotle Mayonnaise
From Bobby Flay
Makes 6-8

Chipotle Mayonnaise:
(Adobo SAUCE or paste is of Mexican origin and is a dark-red rather piquant sauce made with ground chile peppers, sesame seeds, peanuts, bread or crackers (wheat flour, salt, and corn starch), sugar, vinegar, garlic, pepper, and other spices. Chipotle chiles are often sold packed in adobo sauce. This can be found in the Mexican aisle of your supermarket.)

1 cup mayonnaise
2 chipotles in adobo sauce
1 tablespoon adobo sauce
1/2 lime, juice
Salt and freshly ground black pepper

1 to 1 1/2 pounds ground chuck, 80/20
Salt and freshly ground black pepper
Cheese slices, your choice
Mini burger buns

Burger Bar (if desired):
Chipotle Mayonnaise
Red onion slices

For Chipotle Mayonnaise:
Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.

For Sliders:
Preheat grill over medium-high heat.
Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper.
Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.
Place the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings.


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