Bacon Colby Jack Sliders9 Comments
Is it Tuesday already? This dreary central Florida week is not treating me well! Where is the sun? Where is the cloudless blue sky? It’s the week of Independence Day for crying out loud! At least we have some yummy food to look forward to, amIright? We Americans love our holiday food! I think sliders are a fun 4th of July food since they can be taken to a party where everyone is bringing appetizers or you can just cook up a bunch for your family to enjoy. It leaves the option of enjoying little bits of other food since you don’t have to fill up on a huge burger in one sitting. And come back Thursday morning because I’m working on a yummy side to go with these delicious mini burgers!
Last week, I ended up being way ahead of schedule with my blog, and because of that I spent the whole weekend basking in my success. If you’re wondering when I take the time to plan my recipes, it’s during the weekend. Only I forgot to do that this time! So Sunday I found myself slightly panicky because I didn’t feel any sort of inspiration or any good recipe ideas. Monday morning came, and I suddenly was hit with two amazing ideas! I was going to re-create a red, white, and blue cheesecake that I made for my family a few 4th of July’s ago, and then I was going to come up a with a yummy new macaroni and cheese recipe. I cooked both of those things all day yesterday and photographed the process, only to come to a screeching halt in the evening when neither of them turned out well.
My cheese cake massively deflated and cracked, the crust wouldn’t slice out with the rest of the cake, and the macaroni was a disaster as the cheese didn’t form a cream but instead stayed kind of gloopy in some random spots. Waste. of. time. I can’t stand wasting! The ingredients are wasted and the time is wasted, and I have nothing to show for a whole day of work! I’m sure that one day soon I’ll work more on these things, but for now since I like being on a tight schedule, this was just bad news.
Of course Pasan was super encouraging, as usual, and I in my pit of self-annoyance didn’t want to hear any of it. No one wants to fail at something, and it’s hard to see failure as a learning process when it’s still fresh. But we have to move on and if there’s anything that sounds like a mouth-watering fix to my dreary week blues, it’s these sliders! I’ve been trying to think of fun food ideas to take to 4th of July parties, and I’ve come to the conclusion that I was just over thinking it. Who doesn’t love a juicy, flavorful slider? Well, probably vegetarians, but I tried to throw you a bone with cheesecake and mac and cheese and that fell flat. Next time though! You can find the buns for sliders in the bakery section of grocery stores. I’ve noticed that they advertise them as being “great for sliders” – a sure sign that it’s grilling season!
What food are you most looking forward to on this 4th of July?
Bacon Colby Jack Sliders
Makes 8 sliders
1 lb ground beef, preferably organic and 80/20
1 tsp sea salt
2 tsp dried oregano
1 tsp dried rosemary
1 tsp garlic salt
4 slices applewood smoked bacon, preferably organic
3 pepper colby jack cheese, 8 small slices (or 4 large slices, available at the deli)
1 cup brown mushrooms, sliced
2 cups arugula
8 whole wheat dinner rolls, about 3 inches in diameter (available in the bakery section of most grocery stores)
2-3 tbsp butter, melted
4 long bamboo skewers, cut in half, or 8 short skewers
1) Slice rolls in half and set aside on a large plate or platter with arugula and cheese.
2) Mix ground beef with the herbs and spices in a small bowl using your hands. When the spices are evenly mixed throughout the ground beef, form 8 patties about 4 inches in size and place them on a large plate.
2) Cook bacon in a skillet until it’s browned on each side and remove to a plate covered with paper towels. Break each slice into 4 equal pieces.
3) Cook the mushrooms in the same skillet (without emptying the bacon grease) on medium heat for about 5 minutes. Remove to a small bowl.
4) Heat a grill pan or large skillet on medium high heat. When it’s hot, place the patties on the pan. Press the patties with a spatula occasionally as they cook to keep them from swelling up. Flip the burgers when they’re about half way cooked on the bottom side. After they burgers are cooked to your liking, place them on the large plate again (this time covered with a paper towel.) Place the slices of cheese on the patties and then put the burgers in the oven or microwaave to keep warm while you prepare the buns.
5) Brush the melted butter on the top and bottom (insides) of the buns and place them butter side down on the hot grill pan. Press down on the tops and let them cook for about 1-2 minutes. Place them back on the platter when they’re browned on the bottoms.
6) To plate the burgers, place the bottom bun on the platter, then add a burger patty topped with cheese, 3-4 mushrooms, 2 pieces of bacon, arugula, and the top of the bun. Stick a skewer through the middle to secure the slider. Repeat with the rest of the burgers and serve warm and fresh.
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