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Try these Greek Caesar Sliders when you need to shake up your burger routine

These small sliders make the perfect meal on a hot summer night with a cool drink in hand!

The words "Greek Caesar Sliders" and "Cristen Clark Food & Swine" are superimposed over an image of burgers on a grill.
Contributed / Cristen Clark
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It’s time to break out the grills and get them fired up for summer! Summertime is the best time to try new grilling recipes. We have burgers a few times a week and my favorite standby is a classic bacon cheeseburger with applewood smoked bacon, American cheese, dill pickle slices and ketchup. However, I occasionally take a break from tradition and try out a new recipe. These small sliders make the perfect meal on a hot summer night with a cool drink in hand!

Here are a few tips to make great burgers!

Step 1: Pick your protein. I like to use 80/20 ground chuck for my beef burgers and 80/20 ground pork shoulder for my pork burgers.

Step 2: Use care in shaping burgers. Gently shape the burger patties and refrain from using too many add-ins. When you handle the ground meat too much it can get tough. If you add too many ingredients into the burger base, like breadcrumbs or chopped veggies, the result will resemble more of a meatball than a burger and can be tough from overmixing.

Step 3: Here’s a trick so you don’t have a puffy meatball burger! Depress the center of the burgers to keep them evenly shaped during cooking.

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Step 4: Think beyond the bun. Try pesto burgers served on a slice of grilled garlic ciabatta bread. For Mediterranean pita burgers use soft pita flatbreads cut to size. For the classic burger use a bakery style bun with enough sturdiness to hold the juicy burger so eating it is easy!

Greek Caesar Sliders

Makes 18 sliders

2 pounds ground chuck 80/20 blend

1 tablespoon Cavender’s Greek Seasoning

3 cups loosely packed shredded romaine lettuce

1 small red onion, sliced thinly

3/4 cup high quality Caesar Salad Dressing

1 – 3 ounce package of Aged Parmesan Cheese Crisps

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Preheat grill to medium high heat.

Divide ground chuck into 18 portions. Press into desired shape to fit bun, handling meat as little as possible. Depress center of raw burger slightly with thumb so burger doesn't puff during grilling.

Season patties evenly on both sides with Cavender’s Greek Seasoning.

Grill patties on one side 2 minutes. Flip patties and brush them with Caesar dressing. Continue grilling patties to desired doneness.

Remove patties and let rest 3 minutes. Meanwhile, toast buns over grill grate until golden brown.

Assemble sliders starting with bottom half of bun, then add the burger patty, a handful of romaine lettuce, some red onions, a drizzle of Caesar dressing and a Parmesan crisp. Top with bun top and serve warm. Add a wooden skewer through the slider to hold in place, if necessary.

Cristen Clark lives on an Iowa farm where her family raises corn, soybeans, pigs and cattle. She loves cooking and writing, and sharing contest winning recipes with people she knows. She can be reached at cristen@foodandswine.com or at foodandswine.com.

Related Topics: FOODAGRICULTURE
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