A couple years back i reported to you on a prize-winning, record-setting burger that weighed in at over 210 pounds. Well, apparently that record has been obliterated, shattered, knuckle-dropped, air-popped, heel-stomped and other synonyms for royally busted. A burger in Minnesota weighed in at just north of one ton. (It’s 2014 pounds.) Not just your basic lazy cook’s plain burger, this one featured 60 pounds of bacon , 40 pounds each of pickles and cheese and 50 pounds of lettuce.
I, or one, would never make such a burger. First of all, they needed a crane to flip it, and my kitchen will not accommodate a vehicle larger than a bicycle. Also, I would be much to irritable to fry all that bacon. And as much as I would love to eat this monster, I’m not sure there is enough Pepto-Bismol in the world to calm the post-prandial abdominal pushback. I will therefore stick to cooking that burger’s diminutive cousin, the slider.
This little guy weighs in at only a few ounces, but I’m guessing that, flavor-wise, it is David to the Ton One’s Goliath. Only a couple of inches in diameter (vs. gonzo-burger’s ten feet), it packs a killer punch with it’s dab of chipotle mayonnaise.
So before you book your flight to Minnesota in search of a burger the size of a water bed, try the teensy:
(Makes 8 sliders.)
1 pound ground beef
1 1/2 tablespoons olive oil, plus extra for the pan
1 teaspoon Dijon mustard
Freshly ground black pepper
½ cup mayonnaise
2 teaspoons chipotle puree (see Note)
1 tablespoon lime juice
1 teaspoon minced garlic
½ cup grated cheddar cheese, or a mix of cheddar and Monterey Jack
8 dinner rolls
- Preheat the broiler. Place the ground beef in a large bowl, Add the oil, mustard, ½ teaspoon kosher salt and ¼ teaspoon pepper and mix well. Divide the meat into 8 portions and form 8 small patties.
- In a small bowl, mix together the mayonnaise, chipotle puree, lime juice, garlic, ¼ teaspoon salt and ¼ teaspoon pepper.
- Rub a large skillet lightly with a little olive oil, and set it over medium heat. When the skillet is hot, add the patties and cook until they are well browned on the bottom, about 3 minutes. Flip the patties over and sprinkle each one with a tablespoon of the grated cheese. Continue cooking until the cheese has melted and the sliders are well browned on the other side, about 3 minutes.
- While the sliders are cooking, split the rolls horizontally, place them on a baking sheet, split side up, and toast them lightly under the broiler. Spread a little of the chipotle mayo on the toasted sides of each roll.
- Sandwich each slider in a dinner roll, forming a mini-burger, and serve hot.
Note: If your market doesn’t carry chipotle puree, simply puree a small (7-ounce) can of chipotle peppers in adobo sauce in your food processor.