Pimiento Cheese Sliders
December 2010
The sweet n spicy melted topping on these mouthwatering mini burgers is inspired by a classic Southern recipe. One of the most popular dips and spreads is Southern pimiento cheese spread. Ive used it to make cheeseburgers and mac n cheesestyle meals before, but this sweet little slider-size snack makes a fun offering for football watching or winter gatherings.
Yield: 8
- 16 slices good-quality white bread
- 1 1/2pounds ground beef sirloin
- 2 - 3 cloves garlic, grated or finely chopped
- 3 - 4 tablespoons grated onion
- 1 tablespoon paprika or sweet smoked paprika
- 1/2cup lager beer
- Salt and pepper
- A drizzle of oil (olive or vegetable)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 cup shredded sharp yellow cheddar cheese
- 3 tablespoons well-drained chopped pimientos
- 1 tablespoon yellow mustard
- Several drops hot sauce
- 8 slices good-quality dill pickle chips or bread-and-butter pickles
- Heat the oven to 350 degrees . Cut the bread into 3-inch rounds or trim into slider-size squares. Arrange on a baking sheet and bake until lightly toasted and golden, 8 to 10 minutes.
- Combine the meat with the garlic, onion, paprika, beer, salt and pepper. Mix and form 8 burgers (about 3 ounces each) and drizzle with oil. Heat a griddle pan or large cast-iron skillet over medium-high heat. Cook the patties for 3 to 4 minutes on each side.
- Meanwhile, in a saucepan, melt the butter over medium heat. Whisk in the flour and milk and simmer to thicken for about 3 minutes; season with salt and pepper. Melt in the cheese and stir in the pimientos, mustard and hot sauce.
- Divide the patties among 8 toast slices and top with the cheese sauce and another slice of toast. Garnish with the pickles and secure with toothpicks.