Slip Slidin’ Away
Wednesday, February 9, 2011 at 4:00AM 
By Lori Powell
We know already that I love burgers. But even more than that, I love little burgers because they have so many benefits. They are tiny so you don’t overeat…well, as long as you limit the number. And they are quick to cook.
If you find yourself, as I did last night, with not an idea in your head as to what to cook for dinner, don’t overlook that last bit of ground beef /bison/chicken/ turkey in your fridge or freezer and remnants of Cheddar or other cheese of your choice. And who doesn’t have pickles in the house?
Defrost the frozen protein until just thawed. If you micro-defrost, make sure the meat doesn’t cook in the process.
Enjoy the wee bites with a side of salad…or not.
Note to self: you can never have enough condiments, fresh herbs, lemons/limes or spices to make a meal sing.
Super-Speedy Sliders
Serves 2 (2 sliders each)
½ pound grass-fed ground beef, bison or organic chicken
1 tablespoon sweet and spicy Asian chili sauce
¼ cup chopped fresh cilantro
2 teaspoons Worcestershire sauce
4 small slices Cheddar cheese
4 whole wheat or multi-grain slider buns, grilled
4 slices red onion
8 slices good dill pickles
Ketchup, if desired
Mix together protein of your choice, chili sauce, cilantro and Worcestershire until just combined. Form into 4 small patties.
Preheat grill to medium and grill patties and onions. Flip after 2 minutes and top burgers with cheese. Grill both onions and burgers for 1 to 2 minutes more.
Sandwich burgers in buns with red onion, pickles and ketchup.
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Reader Comments (2)
These look amazing... Although I feel like I would add mushrooms (since that is my favorite topper for burgers).
[...] with only a few good ingredients still standing. In my case, leftover ground bison meat (from the sliders I made last week), 3 baking potatoes, 1 shallot, garlic and pantry stuff…. One word of advice regarding your [...]