Here’s the bold craveable flavor combination of olive oil-sautéed garlic, aromatic fresh ginger and crushed red pepper flakes added to mashed Yukon gold potatoes for this new fall take on a comfort food classic.
Big Game Sliders Recipe: With a 2-inch biscuit cutter, cut slider-size buns out of the dinner rolls. If the buns are too thick (they will be if you are using Hawaiian dinner rolls), just press down to flatten them before using the biscuit cutter. They will bounce back just a little, leaving you with the perfect buns. Shape the sliders by rolling a golf ball–size meatballs between your palms, then pressing them into 2-inch-wide patties ¾ inch thick. You should have enough beef to make 16 to 18 miniburgers, maybe more. Sprinkle both sides of the sliders with kosher salt and pepper. Heat a grill pan or heavy skillet until searing hot. Brush a tablespoon of canola oil over the grill pan. Sprinkle the miniburgers with kosher salt. Place the miniburgers salt side down on the grill, and sprinkle the tops of the burgers with kosher salt. Grill for 1½ minutes on each side, then flip over once more and add a slice of cheese on top of each burger. Grill for 1 minute, until the cheese has melted (if you have a large enough lid, cover the burgers, as this will help the cheese melt quicker). Transfer the burgers to a warm platter. Grill the buns on the same grill pan, lightly toasting the inside tops and bottoms only (about 15 to 20 seconds). To assemble the burger, put a squirt of ketchup and a pickle on the bottom bun, add the burger, and cover with the top bun. Serve immediately and wait for the compliments!
