just a kid writing about burgers

Archive for the tag “slider”

Les hamburgers français fantastiques!

Here is my latest burger recipe…les hamburgers français fantastiques!

I make my burgers from 50% chuck and 50% sirloin. This is the blend of meat that Alton Brown recommends. I have good success with this mix and I think the results are tasty.

Dad bought me a gadget from Kitchen & Company that presses out 1, 2 and 3 oz slider-sized burger patties. (It was definitely worth $3.99!) These burgers are 2 oz patties. I think that is a good size for a slider.

2oz Slider Patties

Today I wanted to make French inspired burgers. I decided that I could achieve that by using French cheeses. But which ones should I choose? In the end I chose brie (which Dad really likes) and chèvre (which Mom really likes).

They are both soft cheeses and I knew that they would melt easily.

French Cheeses

I used French dinner rolls instead of ordinary hamburger buns. These are a more crispy than ordinary buns and have a nice chewy inside.

Dad muttered something about le pain rustique, but he’s just showing off. He thinks just because he bakes loaves of  bread at home that he can show off like this. But these rolls came in a bag from the grocery store. Dad can’t make rolls that look this good.

French Rolls

This is the first slider. It is topped with brie.

Brie Slider

This is the second slider. It is topped with goat’s cheese.

Goat's Cheese Slider


Best Burgers of 2012

Winner RibbonHere is my list of the BEST BURGERS OF 2012.

  1. The Palace Classic Burger at Bobby’s Burger Palace in Hanover, MD (score: 9)
  2. My “Build Your Own” Burger from the Kooper’s Chowhound food truck (score: 8.5)
  3. Black Angus Cheeseburger from Sean Bolan’s in Bel Air, MD (score: 8)
  4. Gourmet Burger at Sammy T’s in Fredericksburg, VA (score: 8)
  5. Sliders from Main Street Sliders in Newark, DE (score: 8)

If you are in the Baltimore area these restaurants (4 restaurants, 1 food truck!) are all local or all within driving distance. I recommend that you try all of them at least once 🙂 I’m definitely looking forward to checking out new restaurants in 2013 and bringing you more burger reviews.

An honorable mention goes to the place this food blog began… the Olympia Dairy Bar in Carney’s Point, NJ where my favorite is the 1/3 lb Burger cooked-to-order. I can’t wait for the 2013 rodeo season to open so that I can start making the trip up to Cowtown again!

Bacon Cheeseburger Sliders (Yum!) and the Bermuda Triangle

I went to Bill Bateman’s in Havre de Grace yesterday and ordered their bacon cheeseburger sliders.

I do not have a photo because… Bill Bateman’s is the Bermuda Triangle of cameras!

Every time I go to Bill Bateman’s my camera battery dies, or my phone battery dies, or (like last night) I forget to take my iPod.

I started this food blog in April 2012 and I have been to Bateman’s four times since then. But do I have a photograph to prove I’ve eaten one of their burgers? No sir!

Once I managed to take a photo of some onion rings before my camera battery died, but that’s no use.

It’s the curse of Bateman’s Bermuda Burger Triangle!

The sliders were pretty good. An order comes with 3 sliders. The burger patties are made from fresh beef and are really juicy. They were topped with American cheese and bacon. Can I prove this without a photo? Nope! You’re just going to have to believe me 🙂

I award these burgers a score of 6.5 out of 10. If the bacon had been a bit more crispy I would have awarded a score of 7.

Nate Sirkis from school offered to take a photo with his phone, but I had already eaten 2 of the sliders (BURP!) and it was just too late.

The curse strikes again!

Making White Castle Sliders at Home

This is a really neat slideshow from the Daily Meal on how to make your own White Castle slider at home. I’m going to try making these myself. Dad says that if it saves him driving 130-miles to the “nearest” White Castle then he’ll help with the cooking.

I especially liked the part where they used a straw to make the “White Castle style” holes in the burgers. That’s a neat way to make them look authentic.


My Recipe for Bison Burger Sliders

Here is my recipe for Bison Burger Sliders!

First, make you Dad drive to Wegmans and buy 1 lb of grass fed bison. (Thanks, Dad!)

Add “secret” seasonings (salt, pepper, chili… that’s the “secret”).

Make 8 slider sized burgers (2 oz each) and fry these in a little olive oil. I fried the burgers in 2 batches.

While the burgers are cooking, mix together a sour-cream garlic spread. I guess you could use mayo.

And caramelize some onions.

Dad made some black eyed peas for a side dish.

Don’t forget to flip the burgers over after 3 minutes.

When you have cooked the burgers for 3 minutes on one side and 2 (or 3) minutes on the other side they will be ready to serve. I used whole wheat slider buns. Each one got a light spread of the garlic sauce and a sprinkle of caramelized onions.

This was the first time that I have made bison burgers. The meat was really lean. There was no fat from the burgers in the pan and all the juices were trapped inside the burgers. They were super tasty! I am definitely going to make these again!

Snacking On Sliders

I was craving burgers for lunch so I took a trip to Newark, DE (hey… it’s just across the border in Delaware… it’s not like I went to Uranus or West Virginia!) and visited Main Street Sliders which specializes in (hold the front page!) slider burgers.

Main Street Sliders serves classics, like a standard all-fresh beef hamburger slider, for just $1.30 each. Specialty sliders, like the “Southwest” (a beef slider topped with an onion ring, cheddar cheese and BBQ sauce) and the “Chili Cheese” (a beef slider topped with meat & beans chili and cheddar cheese), cost $1.65 each. They have some great sides – string fries, fried pickles, tater tots, jalapeño poppers, etc. – and they can load your fries with chili, cheese, bacon and ranch. Checkout their menu for full details.

I had a Southwestern and a Chili Cheese with a side order of tater tots. Both of my sliders were great! The burgers are made from 100% fresh (never frozen!) beef and they are hand-formed which gives them a homestyle shape. They were cooked perfectly and all the meaty juices were trapped insider the patties. The slider buns were lightly toasted on the grill and I really liked that. (I wish more places would do it!)

I love Southwestern-style burgers with BBQ sauce (checkout my own recipe!) and this one was pretty darn good. I award this burger an 8 out of 10.

The Chili Cheese was my favorite of the day! If you buy a chili dog it’s usual for the chili to be “meat only” without beans. This chili had beans which I think is a great idea.  I award this burger 8 out of 10 also.

The tater tots were nice and crispy on the outside and fluffy soft on the inside. That’s how a tater tot should be. They should not be soggy like usually you get on a bad kid’s menu. Congratulations and three cheers for cooking a perfect tater tot!

Dad sat in the restaurant and ate nothing. He is still on his diet. He just sat there and watched me eat. He looked like a sad puppy. It was really quite funny. Of course, he got his revenge later by making me eat salad for dinner.

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