Italian Meat Sliders with Rodney Bowers

Italian Meat Sliders with Rodney Bowers

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Mini-Burgers or Sliders are all the rage this holiday season.  They're an easy and inexpensive way to impress your guests and they're just plain delicious.  Serve these to the guests at your festive gathering and they'll think you're a rock star.

Just remember, everybody loves a good burger, and when you make it miniature, it means you can eat way more of them!

Rod's Italian Meatball Sliders

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  • 2 lbs.  Ground beef
  • 1 cup Parmesan cheese
  • 1 onion (finely chopped)
  • 2 cloves garlic smashed
  • 16 oz can organic tomatoes
  • 10 basil leaves
  • 1 large egg, slightly beaten
  • 5-6 dashes Hot pepper sauce
  • 1 Teaspoon Worcestershire sauce
  • 3/4 cup breadcrumbs
  • 1/4 cup milk
  • 1/4 cup flour for dusting the meatball
  • 3tbsp canola oil for frying
  • Salt and pepper

1.  Preheat oven to 400°
2.  Combine ground beef, salt, pepper, egg, hot pepper sauce, Worcestershire sauce and half the cheese in a large bowl.
2a. Warm the milk (slightly warmer than body temperature) in a pot or the microwave, and then stir it into the bread crumbs (this is a panade). Then add the panade the meat mixture combining it well
3.  Shape mixture into 1/2"-3/4" balls. Place in fridge
4.  In a deep pan or low pot sauté the onions and garlic in the olive oil until translucent add the tomatoes and basil simmer for 5 minutes
5a. Remove the meatballs from the fridge and dust with flour (shake off any excess)
b. In a separate pan on med high add the canola oil and shallow fry the meatballs until golden.
6.  Drain meatballs on paper towels, then add meatballs to the sauce and cook covered in the oven for about 20 min
Spoon sauce onto the buns, and top with remaining Parmesan cheese. or try Mozzarella for that gooey effect

Portobello Sliders

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  • 5-6 Large Portobello mushrooms quartered or 10 small Portobellos, rinsed and stem removed
  • 5-6 tbsp really good olive oil
  • 2 smashed cloves garlic
  • 2-3 tbsp good balsamic vinegar
  • 3-4 sprigs fresh thyme

Bun and topping

  • 10 mini ciabatta buns
  • 8-10 slices of a nice melting cheese (I love tellegio)
  • Olive oil to drizzle on buns
  • 1 clove smashed garlic
  • 1 ripe avocado
  • 2 ripe tomatoes
  • 4-5 leaves butter lettuce
  • Mayo

Preheat the oven to 400F
1.  Combine the oil, vinegar, garlic and thyme
2.  Marinate the Portobello for 10-15 minutes if you have longer great but at least this amount
3.  Place the mushrooms on a baking tray, drizzle with remaining marinating liquid and pop in the oven for about 15 minutes.
4.  Meanwhile, slice the buns in half drizzle with oil and toast in the oven rub with garlic when they are done. Try and time it so they come out at the same time.
5. Slice the cheese, tomato avocado and have it ready to rock along with the lettuce.
6. When the mushrooms are soft to the touch, take them out and fire the cheese on them. Place them back in the oven for 2 mins until the cheese melts
7. Top the buns with the fixings and serve!

 

 

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