Last week I made barbecued pulled pork by combining my shredded Pork Butt with my coworker’s spicy homemade barbecue sauce. The pulled pork simmered on low in a crockpot beneath my cubicle for six hours before we scooped it onto slider buns. The barbecue pulled pork sliders were delicious.
That night I brought home several leftover slider buns that were not used to sop up the pulled pork from the crockpot. After a few days of sitting on my counter, the buns were a tad stale. Not wanting to waste any food, I decided to make pressed slider sandwiches. They were scrumptious, so I thought I would share the recipe. (You know, in the event that you have stale slider buns to use as well.)
- 1/2 lb. ground sirloin
- salt and pepper
- stale slider buns
- sliced Colby cheese
- Sprinkle salt and pepper over the meat and then shape into a ball. Place onto a plate pressing to flatten slightly. Using a knife cut the flattened ball in half and then cut the halves in half, too. (Cut into quarters.) Shape the meat into small patties and set aside.
- Lightly butter the insides of the slider buns.
- Preheat your Panini press.
- Cook the burgers over medium heat two to three minutes per side flipping the burger once (to cook both sides) or three times (cooking two to three minutes per side each time) if you want the burgers more well done. (I only flipped mine once but cooked the second side a little longer than the first.) You may need to play around with how long you cook the patties and the heat. Place a slice of cheese on each patty when you’ve flipped it for the last time.
- Place a piece of cheese on the inside bottom of each bun. When the burger patties are cooked to desired doneness, remove and place on top of the cheese topped bun. Cover with the top of the bun and put the sliders in the Panini press.
- Press for approximately four or five minutes or until the bun gets crispy. (I rotate the sliders so that there is a criss-cross mark across the top of the bun.)
As I was forming the burger patties I remembered a trick my ex taught me, described above. If you find that the patties are not of even weight using that trick, just take a pinch of meat from the larger patty and move it to a smaller one. My sliders turned out medium in temperature. Pretty perfect!
Sliders are traditionally served as an appetizer but I think they work perfectly well as a meal, too. I call this recipe “chubby” because my patties were a little bit chubbier than the normal slider you would find at a restaurant. But there’s nothing wrong with chubby!