Back Porch Sliders
Sliders make the perfect party/game day/any day snack, because they're fun to eat, and mix up toppings as you please. You can nibble on one or two at Happy Hour, or mix and max more (we’re not counting) and call it dinner. These “welcome anywhere, anytime” sliders are upgraded with our winning Back Porch Burger seasoning (made with toasted onions and herbs) and tangy dill pickle and banana pepper slices. Soft and sweet Hawaiian rolls made them kid and adult friendly.
Use this recipe as a guide and mix up the ground meat (e.g. pork, bison, lamb, and poultry work well here), cheese variety, and condiments as you please.
1 ½ lbs ground beef
2 tablespoons plus 2 teaspoons Back Porch Burger seasoning
3 slices Sharp Cheddar, cut into quarters
Condiments: Mayo, Creole mustard
12 pieces leaf lettuce (cut approx. same size as rolls)
24 dill pickle slices
24 pickled banana pepper slices
12 tomato slices
Sliced red onion, as desired
12 Hawaiian rolls
Prepare a grill for two-zone cooking and build a medium-high fire.
Divide the ground beef into 12 portions (about 2 ounces each). Pat each into a ½-inch-thick patty and make an indentation in the center with your thumb so the patties keep their shape while cooking. Sprinkle both sides of each patty with approximately ½ teaspoon Back Porch Burger seasoning.
When the coals are glowing red and covered with a fine gray ash, grill them over direct heat, flipping and rotating around the fire as needed for even cooking, until they reach your desired temp (USDA recommends 160℉ for ground beef). Remove the burgers from heat and top with cheese slices.
Arrange the Hawaiian rolls cut-side up on a cutting board or large serving platter. Spread the mayo or other condiments on each bottom roll. Top with a piece of lettuce and a patty. Add dill and banana pickles, sliced onion and tomato as desired, and top with the remaining roll tops.