I wanted to make mini chicken burgers. Then I stumbled upon some recipes that states slider bun as THE bun to use. I am probably the last person on earth to know what a slider is. Are Sliders simply Mini Hamburgers? Serious Eats says it is not:
“…a slider is something very specific. It is not just a mini hamburger. It’s a thin, thin slip of beef, cooked on a griddle with onions and pickles piled atop patty. The steam from the onions does as much cooking as the griddle. The buns are placed atop the onions, absorbing the pungent aroma and flavor.
A slider is at once a hamburger and, yet, something more. (Maybe because you eat a bunch of them at one sitting.)
A mini burger is just a reduction of the same old thing we already know, however much we may love it.”
OK, so I am definitely NOT making a slider here, because I am simply reducing the size of these chicken patties from Indochine Kitchen, and no onions were used.
I have made the burgers with store bought butter rolls, but I have pinned some slider bun recipes for future burger/slider attempt. They look just as soft!
1.Mix all patty ingredients except breadcrumbs in a large bowl. 2.Add breadcrumbs and combine well. 3.With wet hands, shape patty mixture into the 12 balls, each about the size of a golf ball (about 35g). Heat up 1 tablespoon of vegetable oil in a frying pan over medium low heat. Place the meat balls one at a time on the heated pan, each time flattening the ball into a round patty, about 1 cm thick, before putting in the next one. When the pan is filled up with the flattened patties, turn the fire up to medium high to continue cooking, about 3-4 minutes each side. Repeat till all patties are cooked. 4.Assemble burger with buns, lettuce leaves, tomato slices, and your favorite sauce!