Mustard Griddled Sliders
This dish is made possible and easiest with my Pit Boss Ultimate Griddle. I’ve got the 4 burner which has a ton of surface area. It’s great because I can crank up the heat to cook the burgers on one side, sauté the onions next to it, and go low to toast the buns, all at the same time. You can use any flat top, or just regular pans. For the burgers I’d suggest something like a cast iron, carbon steel, or metal pan (not non-stick) because we want to get heat and a sear.
- 2 lb Ground Beef (1)
- 1 Onion, chopped
- Hawaiian Rolls (2)
- Lettuce, shredded (3)
- Tomato, sliced
- Cheese, sliced or shredded
- Chop the onions, shred the lettuce, slice the tomatoes, and prep the cheese.
- In a quarter baking sheet lined with parchment paper or aluminum foil, press your beef into one large, even patty. Slather the top side with mustard and season with salt and pepper.
- Remove meat from the tray and slice into 12 even sliders.
- Fire up your griddle and cook the onions first until cooked to desired doneness. Set aside, keeping warm.
- Add butter and place rolls or buns down on the griddle, toasting them until golden brown. Remove when done.
- Turn your griddle to as hot as it goes and allow it to come to temp for 5 minutes. (4)
- Lightly oil the griddle, then place sliders on carefully, mustard side down.
- Cook for 3-5 minutes until a nice crust has formed and flip.
- Top sliders with sautéed onions, then add cheese. Close lid and let steam for a couple minutes until cheese is melted.
- Take off the heat and assemble. I like mayo, mustard, and ketchup, with shredded lettuce and tomato. You can add pickles, spicy sauces, bacon, or anything else you enjoy. For me, a simple slider with the classics is hard to beat.
- I used 80/20 beef for this, and by using 2 lbs I went with a bit meatier sliders. If you wanted you could reduce down to 1.5 lb of beef but I wouldn’t go below that.
- Kings Hawaiian Rolls are absolute perfect for these sliders. They’re perfectly sized, a great shape, very soft, and super tasty. Feel free to use any bread or roll you prefer though.
- I use iceberg lettuce, I feel like it provides the best crunch and taste for this burger. Usually I buy a whole head and shred it myself, but sometimes I’ll get the pre-shredded and use that for an easy solution.
- If you don’t have room to move the onions to the side without burning, take them off the griddle. Otherwise you’ll end up overcooking them. High heat and a nice sear is important for any burger, let alone these sliders, so make sure you get your cooking surface nice and hot.
© 2022 Mitchell Schwartz