Hamburgers are a weekend tradition around our house and something the entire family enjoys, which is pretty odd with my three kids and their different tastes. I noticed with my typical 1/2 pound burgers, I ended up cutting them in half for some and wasting more meat. So, I’ve now switched to making slider sized burgers and matching up to most all appetites. I cook the smaller burgers different, by using lower heat than my large burgers. My main reason is meat shrinkage… If you cook a slider sized burger at the high temps (550°F plus) , you’ll end up with a hockey puck on a bun.
I use the same ingredients as my Cheeseburgers in Paradise; however, change it up at the end of the cook by glazing with BBQ sauce, which creates a unique and great tasting burger. I prefer to use 80/20 ground chuck, which provides the right amount of juiciness and flavor. Also, as a rule of thumb, make your burgers around .25 lbs each.
- 3lbs – 80/20 Ground Chuck
- 2 tsp A-1 Steak Sauce
- 2 tsp Worchester Sauce
- 2 tsp water
- 1 tsp black pepper
- ½ tsp garlic salt
- 1-2 Tbsp Parsley Minced
- 12 slices of cheese (cheddar, swiss or American)
- 12 Slider hamburger buns
- Dash of Kosher Salt
- Basting Sauce: Jack Daniel’s BBQ Sauce, Hickory Brown Sugar
- Start out by mixing the sauces, pepper, garlic salt and parsley into a mixing bowl. Thoroughly mix the ground beef into mixing bowl with the ingredients until you have a nice even spread of the sauce infused into the meat.
- Make small quarter pound hamburger patties out of the 3 lbs of beef.
- Once finished making patties, sprinkle a dash of Kosher Salt and pepper on the patties.
- Prepare the Green Egg by stabilizing the heat between 425-450°F.
- Place meat onto Egg and close for 3 minutes.
- Flip meat and close Egg for another 3 minutes.
- Flip meat and close top and bottom vents. Grill for 2 minutes.
- Flip and baste both sides, with the BBQ Sauce, using a meat mop. Close grill for 1 minute.
- Add cheese, close for 1 minute to let it melt.
- Remove burgers and allow them to rest for 5 minutes before serving.
Spice up your slider by adding bacon and jalepenos. Or make it a black and blue slider by adding blue cheese to the raw meat while making the patties.
