I'm not one for meal planning, so when I realized I needed to cook a pound of ground beef before it spoiled, making sliders for dinner was a spur of the moment idea. Google was it's usual productive self and coughed up this recipe from the Food Network.
At first I thought the recipe was for sliders, like the really tiny ones, but then I noticed it called for three-inch buns. I had a pack of slider buns in the freezer that were two-inches across (like the size of Hawaiian rolls). This wasn't a big deal, of course, but it did require some modification of the instructions.
One thing I loved about this recipe was that I never had to touch the meat. You put a piece of parchment down on a cookie sheet or jelly roll pan, and put the meat on top of it. Then you cover the meat with plastic wrap. I used four or five pieces of plastic wrap to make sure it hung over all the edges of the cookie sheet. Then you roll out the meat with a rolling pin (or a bottle of Malibu Rum) until it completely covers the pan.
Next, you remove the plastic wrap and cover the meat with the seasonings. Then you lift one side of the parchment and fold the meat in half onto itself. Next time I make this recipe, I will add an extra step at this point. I will leave the parchment where it is and cover it with a fresh piece of plastic. Then I will lightly roll it again to make sure that it is really in the corners of the pan, that it is an even thickness, and that the two halves become one melded layer.
After you peel back the parchment, Alton Brown instructs you to cut the meat into eight equal squares for three-inch burgers. For two-inch burgers, I cut the meat into twelve squares, which were the perfect size. Using a spatula, I slid the squares off the parchment and straight into a frying pan. (I don't have a griddle, which Alton Brown suggested using.)
The burgers were delicious, juicy and nicely seasoned. I definitely recommend this recipe. Even my husband liked it.