If you follow me on Instagram, you know that I've been going through a heavy hamburger phase. I have no idea why. I like hamburgers, but for the last several months I just keep making them on the griddle over and over and over.
Sliders are the perfect size for little people or for guests. They're especially fun if you want to have a couple with different flavors.
Since I saw The Pioneer Woman add heavy cream to her ground beef, I've been doing the same. Be careful not to add too much or your patties will fall apart. I also add Lawry's seasoning salt and am heavy handed with the worcestershire. I like a lot of flavor to my meat. Yes, I just typed that.
The griddle on our Thermador range has proved to be so versatile. I use it for all kinds of things, including whipping up a batch of sliders. I serve the mini burgers plain to my kids, with bacon and bleu cheese crumbles for myself, and with cheese and jalapeno slices for The Gorilla.
Another crowd pleaser is the shredded buffalo chicken slider. I always make extra to use later in the week on pizza or in soup. One might say I'm addicted to buffalo chicken.
(The recipe I use for the buffalo chicken has been removed from the source, but someone has reposted it here.)
I serve them plain because they're so spicy, but it's popular to add cole slaw to buffalo sliders.
All variations of these sliders are perfect for football season or cookouts or even cozy winter evenings in.