Sliders Recipe

Sliders are all the craze and one or two are just right for those of us trying to eat less....you get just a taste of a juicy burger without going overboard with the calories and fat. 

Just Right Juicy Sliders Recipe with Creamy Horseradish Mayo
Makes 12 mini-burgers

1 1/2 pounds ground chuck
2 teaspoons minced garlic
1/4 cup minced onion
1 1/4 teaspoons salt
1/2 plus 1/8 teaspoon freshly ground black pepper

Creamy Horseradish Mayo
1/2 cup mayonnaise
2 tablespoons sour cream
3 tablespoons prepared horseradish
12 small dinner rolls, split in 1/2 crosswise
2 tablespoons melted butter for brushing buns
Shredded lettuce
6 slices bacon, cooked crisp, drained, and broken into 2-inch pieces (optional)

In a mixing bowl, combine the chuck, sirloin, garlic, onion, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and mix gently but thoroughly to combine. Using a 2-ounce ice cream scoop, divide the mixture into 12 scant 2-ounce balls of meat. Using your hands, shape to form small patties about 3 inches wide and 3/8-inch thick (or to approximate the shape of your rolls). Place on a plate and cover with plastic wrap. Allow to sit, refrigerated, at least 1 hour and up to overnight for flavors to mingle.

Horseradish Mayo
In a small bowl whisk together the mayonnaise, sour cream and horseradish and season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper. Place in a non-reactive bowl and refrigerate until ready to serve or for up to 3 days.  

When you are ready to cook the sliders, preheat a grill to high and lightly butter the cut sides of the buns with the melted butter. Wrap the buns in aluminum foil and place on the coolest part of the grill to warm while you grill the burgers.

Grill the sliders about 2 minutes per side for medium. Transfer to the warmed buns and garnish with shredded lettuce and crispy bacon if using. Spoon a dollop of the horseradish mayonnaise on top of the burger.  Serve hot