"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sliders Recipe

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This recipe for Sliders, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jaime McGrew
Added: Wednesday, March 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
12 Dinner Rolls (Parker-House Style, 2 1/2 inches)
1 lb Lean Ground Beef
1/2 tsp Salt
1 1/2 C Water (divided)
3/4 c Onion (diced)
1 Beef Boulion Cube
1/2-1 c water
Pickles

Directions:
Directions:
Place beef, slat and 1/2 c water in a food processor until blended. Place platic wrap on counter. Put meat on top and top with another sheet of platic wrap. Roll until meat is 1/4 inches thick. Remove plastic cover and cut into 3 inche squares. Perforate each five times with a straw. Cover in plastic and freeze partially. In a skillet, sautee onion, boulion cube and 1/2 c water. Place patties on top of onions and cover with lid. Flip and cover. Patties will be very juicy. Place on top of roll. Add pickles and serve.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
15 mins
Personal Notes:
Personal Notes:
Grandma said that when she worked at White Castle's, they used dried onions in a can and soaked in water for a day. Then they put wet onions on griddle with meat on top.

 

 

 

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