Creole Sliders

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Aug 25, 2015

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Creole Sliders

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Creole Sliders
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Yield Servings
Author Plugra European-Style Butter with The Food Channel
Prep time 30 minutes
Cooking time 5 minutes
Total time 35 minutes

Description

Mini burgers topped with bold zesty-rich Creole butter; as the slider burgers cook, the butter melts giving the meat a moist juicy texture and rich zesty Creole flavor; serve layered on slider rolls topped with baby field greens, chunky bleu cheese dressing and fresh chopped tomatoes.

Ingredients

  • Creole Butter
  • 4 ounces butter, unsalted, softened
  • 1 tablespoon flat leaf parsley, minced
  • 1 tablespoon Louisiana-style cayenne pepper sauce
  • 2 tablespoons Creole or Cajun seasoning blend, dried
  • 1 teaspoon green onion, minced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Spanish paprika, ground
  • Sliders
  • 1/4 teaspoon garlic, minced
  • 1 pound ground sirloin, beef chuck or Wagyu beef
  • Kosher salt and black pepper, as needed
  • 8 mini (3-inch) artisan rolls, buttered, toasted
  • 1/2 ounce baby field greens, fresh
  • 1 tablespoon chunky bleu cheese dressing
  • 1/4 cup tomatoes, seeded, diced

Instructions

Creole Butter
  1. Cream the butter until smooth and light; add parsley, cayenne pepper sauce, Creole seasoning, green onion, Worcestershire sauce, Spanish paprika and garlic and blend until smooth.
  2. Spoon Creole butter onto parchment paper in a log shape. Roll closed, twisting edges of parchment paper to form a tight log. Refrigerate until firm.
Slider Burgers
  1. Slice 8 coins of chilled Creole butter.
  2. Divide ground beef into eight 2-ounce portions; form each into a 3-inch patty.
  3. Season burgers lightly with salt and black pepper; pan grill over medium heat for 2 to 3 minutes on each side or to desired doneness. Top each burger with a slice of Creole Butter.
Assembly
  1. Arrange toasted buns on flat work surface; layer field greens, bleu cheese dressing and diced tomatoes evenly on bottom halves of buns.
  2. Top with slider burgers, close with top halves of buns and secure with bamboo picks garnished with small pickled peppers, if desired.
  3. Arrange on appetizer platter and serve.