Test Kitchen: A slider kick that keeps on giving

Jessica  Rodrigo By Jessica Rodrigo

May 8, 2013 at 12:08 a.m.

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

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

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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