Old School G A Sliders Recipes

OLD-SCHOOL G & A SLIDERS

Steps:

• Wrap the grated onion in a damp cheesecloth and wring out as much liquid as you can into a small bowl. Add about 1/4 water and set aside. Discard the solids.
• Preheat a griddle or cast-iron skillet over medium-high heat. Portion the ground beef into 8 balls. Do not ball up tight. Pat the balls loosely to avoid pushing the fat out of the meat. This will allow ll the natural flavor to be absorbed into the meat as it cooks.
• Pour a few tablespoons of clarified butter onto the griddle. Spread it evenly with a spatula. Lightly sprinle the burgers with salt and pepper. Cook the burgers to order-we prefer medium. The trick here is to sear the ground beef on both sides, about 1 minute on each side, to lock in the juices. Then move the patties to indirect heat, or turn the heat down, if you want them cooked more.
• Top the burgers with American cheese. Pour a little bit of onion juice around burgers; the steam will melt the cheese into the meat. This truly makes the difference in the taste. Put the burgers on the buns and add your favorite condiments.

BEET SLIDERS(GATSBY'S)

Steps:

• In a large stock pot, combine and the water, 1/2 cup sea salt, dill, thyme, bay leaves, chiles, coriander, caraway, carrots, celery, onions, seasoning sauce, and beets and bring to a boil. Boil on medium heat for about 1 hour.
• Remove the beets and let cool, discarding the liquid. Once cooled, remove the skin from the beets with a vegetable peeler. (Remember to wear gloves, as the beets will stain your hands as well as other surfaces.) Cut the beets into 1/4 to 1/2-inch slices. Place the beet slices, a drizzle of olive oil, and a pinch of sea salt into a skillet over high heat and saute until glossy and tender, about 2 1/2 minutes on each side(or cook on a grill).
• Remove the beets from the skillet and serve with shaved red onion and Green Goddess Dressing on a toasted slider bun.
• To make Green Goddess Dressing:.
• Combine the herbs, green onions, buttermilk, lemon juice, and vinegar in a mixing bowl. Let macerate for 10 minutes. Add the sour cream and mayonnaise, and blend with an immersion blender until creamy. Season with salt and pepper.