Cooking Classics: Sliders

How To Properly Form Hamburger Patties Rebecca Gordon Beef Cuts For Grilling Publisher Buttermilk Lipstick Culinary Entertaining Techniques Outdoor Grilling RebeccaGordon Birmingham Alabama

Cooking Classics

The Technique


Sliders are typically small versions of hamburgers that may be served when entertaining is in order. They are usually rather simple in nature making them easy to enjoy with just a few bites. Blue Cheese Sliders rely on pungent dairy & a Classic Aioli to deliver big flavor while a homemade roll offers soft yet sturdy texture. Serve them with an array of hand crafted pickles for a tangy contrast or try them with Hot Moonshine Mustard or Homemade Ketchup for equally delicious results. Learn how to make these party-perfect sliders & plan to serve them for any end of summer gathering.


Blue Cheese Sliders 

makes 1 dozen

1 1/4 lbs 80% lean ground beef
3/4 tsp Hamburger Seasoning Blend
1 dozen Brioche Rolls
Classic Aioli
1/4 cup crumbled blue cheese

Gently crumble the raw meat into a large stainless steel bowl. Using a small ice cream disher, portion the ground beef in the cavity pressing to fill it completely. Release the formed meat onto a half sheet pan, then begin pressing it flat with your fingers. Pick the beef up & finish pressing the center outwards & forming until a 1/4-inch thickness has been achieved. Place the patties back on the half sheet pan. Chill 30 minutes to 4 hours. 

Sprinkle the hamburger patties on both sides with 3/4 teaspoon Hamburger Seasoning Blend. Preheat the grill to Medium-High {350 to 400 degrees}. Cook the hamburger patties 1 1/2 minutes per side or until the desired temperature has been reached. Remove them from the grill. Split the rolls & top with the hamburgers, a bit of Classic Aioli & the blue cheese. Serve immediately.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Sliders

The first sliders were introduced & served by White Castle. They were typically steamed & quite greasy hence the name which was dubbed by Navy sailors in the 1940’s. The term may now refer to a number of small sandwiches that may be consumed in just a few bites. 


rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

One of the most effortless techniques to make the hamburger patties is to use a cookie scoop. Fill the cavity with the ground beef & pack well. Release the beef, then form the small burgers with your fingers. Press the patties approximately 1/4-inch beyond the roll-size you plan to serve them on as they will shrink as they cook.

The Tune
“At Last” Etta James

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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