I'm definitely no slider expert. I watched a show on the cooking channel about hamburgers across America and sliders were featured in great detail. Man, people are passionate about sliders! Have you ever had a slider? I mean a real slider, not just a mini hamburger. Because apparently there's a difference. The original slider originated from the man behind White Castle. I'm sure you've at least heard of White Castle even if you've never visited one yourself. They have quite a following and sliders have even become a pop culture reference, e.g. Harold & Kumar Go to White Castle. Classic.
There are a few things that distinguish a traditional slider from its hamburger counterpart. First, the portions of the burger itself. While the ingredients are pretty much the same as a regular hamburger, the meat in a slider is typically under 2oz. and flattened into a thin patty, there are always onions, and the bun is a white bread with a light texture. Second (and most important), the method of cooking. Sliders are cooked on a flat top grill to capture the steam. There is no such thing as a grilled slider. Just saying.
Nutritional Highlight: Onion. You can find examples of onions used in the cooking of most cultures. They have a long shelf life and are full of health benefits. Onions have a very high polyphenol count. Polyphenols are antioxidants - a common polyphenol known by many are the tannins found in red wine. Onions also have a high concentration of flavonoids. Both flavonoids and polyphenols are powerful tools for disease prevention but research is still being done to pinpoint different foods helpful for specific diseases.
1 lb. hamburger, formed in 2 oz. balls
1 medium Onion, thinly sliced or chopped to preference
Cheddar Cheese, in .5 oz slices
8 Rolls (click for recipe)
2 large Carrots, Peeled
Heat a skillet or griddle over medium high heat. Place hamburger one ball at a time, squishing the meat with a spatula until very thin. Place a pinch of onions, about 2 Tbsp, on top of each patty of hamburger. Season with salt and pepper. Cover and cook for 2 minutes. Flip each patty so that the onions are against the pan, top with cheese. Season again if desired with salt and pepper. Now layer bottom bun on top of the cheese with top bun resting upright on the bottom bun. Cover and cook for another 2 minutes.
Meanwhile, cut the carrot into 3 in. pieces and run horizontally through a food processor to get steak fry slices. When sliders are ready, remove the top bun and plate by scooping up all the layers and flipping it over to place the top bun.
Nutritional Analysis:
Per serving (2 sliders and 1/2 carrot): 672 calories, 36.8g fat, 50.6g carbohydrates, 30.1g protein and over 15% daily value of Vitamin A, Vitamin B-12, Vitamin B-6, Phosphorus, Riboflavin, Selenium and Zinc.
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