COW PATTY SLIDERS

Cow Patty Sliders image

Provided by stephenahancock

Time 25m

Yield 12 patties, 4 serving(s)

Number Of Ingredients 5

Steps:

Don't be intimidated this is easy to master and will be requested often.
In a large bowl mix thoroughly.
1 ½ lb of ground beef - I love chuck but round or sirloin brings a little less fat to the grill.
½ lb chorizo - needs to be raw. Our local GS makes a nice chorizo but not always available in which case I use a cheap Mexican brand. De-case and break in small pieces.
½ finely diced onion - I use sweet.
8 butter crackers (RITZ, Waverly, etc.)- finely crushed.
1 large egg.
Cut wax paper to fit a medium cookie sheet and spread hamburger mixture across pan with hand.
Roll evenly to fit pan - I use an old glass pickle jar I have saved for such purposes.
Important key is to cut mixture with a pizza cutter. 2 cuts long, 3 cuts wide makes 12 patties.
Place in freezer. If cooking immediately remove after ½ hour. For future use wait 2 hours, snap patties apart and store. I thaw in the fridge before use. Never let hamburger patties get warm before cooking.
These cook as well in a skillet as on a grill. About 5 minutes on each side. They are thin and shrink.
They make a lot of smaller hamburger buns for sliders now. If you can't find them, larger dinner rolls work. Topping can vary just don't over power the burger. I love cheese and a havarti or Muenster works well. I always provide grilled onions, sweet peppers & jalapeño. Mayo, a mild mustard and lettuce is a must.