A Home Run Slider: Recipe

There is something about a mini burger on a mini bun that seems to delight even the most cranky. Who doesn't love tiny burgers? Of course, there is a whole subculture of people that love the White Castle burger (I'm not one of them...) so it only makes sense that these are a hit at a party.

These were a hit that our party - and I was very glad about that.  They were simple to make and nearly all of the burgers were gone in a blink!  I'm certain that if I had served these before the chips and dip, they would have been devoured.

Three-Meat Sliders with Asiago and Basil Dijonaise
makes about 35

1.75 lb. mixture of ground pork, beef and veal
2 medium shallots, minced
2 Tbsp. salt
1 tsp. dried oregano
1 egg
2/3 cup Hikory-Brown Sugar BBQ sauce

6 oz. Asiago cheese, sliced very thin and into about 1/2" squares

2 Tbsp. mayonaise
1/2 cup Dijon Mustard
1/3 cup fresh basil

35 mini "party rolls" (from Martins) or other mini slider rolls

* These were made the day before and stored in the refridgerator until ready to cook.

Combine meats, shallots, salt, oregano, and egg in a large bowl and mix very well - by hand, is best. Form very small balls, using a tablespoon to scoop out mixture. Gently flatten the ball with plam of your hand - do not make too flat. Place each onto a cooking sheet. Once all patties are made, brush each one with BBQ sauce - both sides. Cover well and refrigerate overnight.

In a food processor, combine mustart, mayonaise and basil until thick and all basil has been very finely chopped.  Place in a bowl and refrigerate overnight.

Prepare barbecue and cook each patty about 4 minutes per side (with a very hot fire). Add the cheese and melt. While burgers are being cooked, spread the dijonaise onto the inside of each bun (one side only). Place burgers into the buns and serve!