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Test Kitchen: A slider kick that keeps on giving

By Jessica Rodrigo
May 8, 2013 at 12:08 a.m.

These salmon sliders were a great meal, and it was quick, too.

Chuck sliders with drunken flora and fungi

Serves 2-3; makes 6 or 7 burgers

• 1 lb. ground chuck (or any beef of your choice)

•  1 cup of Swiss chard, chopped into strips

• 1/2

• 1/4

• 4 tsp. of butter

• Salt and pepper to taste

• Red chili flakes to taste (optional)

• 6-7 mini kaiser rolls

Season the raw ground beef with salt, pepper and red chili flakes and mix well. Let the meat rest for a few minutes before forming patties. In the meantime, heat a grill pan or outdoor grill with high heat. Form balls about the same size as the kaiser rolls, press them flat and drop them onto a pan or grill. While the burgers are cooking, heat a medium pan over medium heat. Melt 2 teaspoons of butter in pan and add sliced mushrooms. Cook for at least a minute without disturbing them then toss and flip. Once they're nice and brown, add the remaining butter and Swiss chard to the same pan - and don't forget to flip the burgers. Add red wine to the mushrooms and Swiss chard and turn the heat to low. Season with salt and pepper. Cut the kaiser rolls in half and toast, if desired. When the burgers are cooked to the desired doneness, place patty on the bun, pile the drunken greens and mushrooms on top and finish with the top bun.

Salmon sliders with garlic Swiss chard

Serves 2-3

•  1 lb. fresh salmon, cut into portioned "patties"

•  1 cup of Swiss chard, chopped into strips

• 3-4 cloves of garlic, minced

• 1/4

• 2 tsp. of butter

• Salt and pepper to taste

• 5-6 mini kaiser rolls

Pat salmon patties completely dry with a paper towel and season with salt and pepper on both sides; set aside. Mix mayonnaise with half of the minced garlic. If the mayonnaise is too thick, add a few drops of lemon juice to thin it out. Heat grill pan or outdoor grill to medium heat. Drop salmon skin-side down onto hot pan or grill. After about two minutes, rotate the salmon 45 degrees to establish cross-hatching grill marks. After another two minutes, carefully flip the salmon and repeat rotation after two minutes. While salmon is finishing, heat small skillet over medium heat with butter and garlic. Once the garlic becomes aromatic, add the Swiss chard and cook well. Toast rolls lightly and serve with garlic mayonnaise.

Mini kaiser rolls are perfect for making sliders

I'm the kind of home cook who creates meals with whatever ingredients I have in my pantry and fridge. And every once in a while, I find something at the grocery store I just can't get enough of. Sometimes it's a vegetable, a spice or, like this time, it's bread. But not an ordinary loaf of bread - mini kaiser rolls. The perfect size for sliders.

Luke scooped up a bag at H-E-B, and I was pleasantly surprised how well the rolls fit into our meals during the week. Of course, it's easy to make little sammies all week, but I thought we'd break up the monotony with some grilled eats and sauteed greens.

A few helpful tips before you test the recipes: When forming your burger patties, make an indentation in the center of the patty to help it stay even as it cooks. If you don't, the patties swell up and look more like meatballs than hamburger patties. If you are ever cooking fresh fish, be sure to pat it dry with a paper towel before cooking to ensure the texture is crisp.

These are merely suggestions, but the sliders can easily be dressed up or down however you'd like.

Do you have a recipe to share with the Get Out Test Kitchen? Shoot an email to jrodrigo@vicad.com or tweet me via @eatseatseats.



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