by Sara Foster, Foster’s Market, Durham, N.C.
Serves 6; makes 12 sliders
I like to set up a burger-fixing bar for these delicious sliders, and let guests choose their toppings. The great thing about sliders is that you can have more than one and try different toppings. In North Carolina, we make the “Carolina Slider” with chili and coleslaw—give it a try.
- 2 pounds Certified Piedmontese ground beef
- 3 tablespoons Worcestershire sauce
- Sea salt and freshly ground pepper to taste
- 1 cup shredded sharp cheddar or pimiento cheese
- 12 small potato rolls
- 3 tablespoons unsalted butter
- Sliced: pickles, jalapenos, onions, tomatoes, and avocado
- Spreads: mayonnaise, mustard, ketchup, chili sauce, Sriracha, Thousand Island dressing, blue cheese dressing, balsamic vinaigrette, and barbecue sauce
- Toppings: lettuce, coleslaw, and salsa
Prepare a hot fire in a charcoal grill and let the coals burn to medium-hot. (They will be gray with a slight red glow and you should be able to hold your hand directly over the coals for 2 to 3 seconds.) You can also preheat a gas grill to high heat, about 400°F to 500°F.
Place the ground beef in a bowl, pour the Worcestershire sauce over the top, and season with salt and pepper. Mix gently using your fingers, being careful not to overwork the beef. Shape into 12 patties, about 2½ to 3 inches in diameter and about 1 inch thick.
Put the burgers on the grill and cook 3 to 4 minutes per side (for medium), turning only once. Top each with enough cheese to cover. Place the lid on the grill and cook about 1 minute longer to melt the cheese. Remove from the grill, loosely cover with foil, and let the burgers rest for 3 to 4 minutes.
While the burgers are resting, slit the rolls and butter each inside. Place the butter side down and toast on the grill until golden brown, about 2 minutes. Place a slider into each roll and let guests add their toppings and spreads of choice.