Enjoy with Brass Tacks Cabernet Sauvignon
Makes 12 - 16 sliders
The two keys to juicy burgers is: 1) don't over handle the meat, and 2) select a good cut with fat from a reliable butcher.
2 lbs ground chuck
4 tbsp olive oil – divided in half
Salt and pepper
12 – 16 favorite dinner size rolls
Prepare grill and coals.
Carefully shape the meat into 12 – 16 patties, making them slightly larger than the width of your rolls. Brush both sides of each patty with olive oil. Season them with salt and pepper.
Cook over a flame of medium height for 2 - 3 minutes each side for medium-rare or until done to your preference.
Brush inside of buns with olive oil, add toppings inside the buns and heat lightly over the grill. Put a burger into each roll and serve immediately.
• Harder/dryer cheeses like Sharp Cheddar, Aged Gouda, Pecorino Toscano, Dry Jack, Softened Goat
• Grilled sweet onion slices
• Thinly sliced caramelized shallots
• Sautéed mushrooms
• Fresh Arugula leaves