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Hamburger Sliders

These hamburger sliders are the perfect little meaty snack for any occasion.


With all the flavour of a full-sized hamburger, these little hamburger sliders make a cute and delicious snack for any occasion. Top them with all your favourite hamburger toppings (in miniature of course) and watch as these disappear in a flash.


At under 150 calories each (not including toppings), enjoying a couple of these while watching the big game, or gathering with friends won't be a worry to your waistline.


Hamburger isn't the only kind of patty that will work in slider form of course. Try my salmon burger recipe as sliders too for some variety.

 

Ingredients

(Makes 36 servings)


mini buns:

  • 4, 1/2 cups unbleached all-purpose flour

  • 1 package instant yeast

  • 1 tablespoon monk fruit sweetener (or granulated sugar)

  • 1 teaspoon sea salt

  • 1, 1/2 cups 2% milk (lactose-free if needed)

  • 1/4 cup plant-based butter

  • 1 large egg

  • 1/4 cup old fashioned rolled oats (optional)

hamburger patties:

  • 2 pounds lean ground beef

  • 1/2 cup Italian style breadcrumbs

  • 2 large eggs

  • 2 tablespoons Worcestershire sauce

  • 2 tablespoons low-sodium soy sauce

  • 1/4 cup 2% milk (lactose-free if needed)

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • 1 teaspoon sea salt

  • 1 teaspoon ground black pepper

 

Directions

Prepare two sheet pans lined with silicone liners, or greased, and set aside.


In a large mixing bowl add 2 cups of flour, yeast, sweetener, and salt, stir to combine then set aside.


In a medium saucepan over medium heat, add the milk and butter. Heat until the butter melts and the milk starts to steam, but not boil (~ 120°F / 50°C). Add the milk to the dry ingredients and combine before adding the egg and mixing well. Add the remining flour a little at a time, mixing in one portion before adding the next. This will result in a very sticky dough.


Flour a flat worksurface and turn out the dough. Flour the top of the dough then begin kneading until the dough becomes smooth and stretchy (about 8 to 10 minutes). Using a medium cookie scoop, divide the dough into 36 equal pieces and shape each into a ball. Place each ball of dough onto the sheet pans and (optional) sprinkle the top of each with some old fashioned rolled oats. Cover, and let rise for about 20 to 30 minutes.


While the buns rise, preheat the oven to 400°F / 200°C. Once risen, bake the buns for 8 to 10 minutes, or until they are golden brown. Remove from the oven and let cool on the sheet pans until they reach room temperature.


In a large mixing bowl, add the ground beef, breadcrumbs, eggs, Worcestershire sauce, soy sauce, milk, and spices. Using clean hands, knead the meat mixture in the bowl until the ingredients are thoroughly combined and the ground meat has become smooth. Using a medium cookie scoop, portion out 36 balls of meat onto a plate or platter.


Heat a non-stick grilling pan over medium-high heat. Once hot, place each ball onto he grill and press them into a patty shape a little larger than the width of the buns (they will shrink a bit as they cook). Cook for 3 or 4 minutes per side (less for more rare patties, longer for well done).


Cut the cooled mini buns in half, prepare a range of favourite burger toppings (cut to a size that is proportional to the sliders), and assemble. Use a toothpick to secure the sliders together if needed.


Leftover buns can be bagged, and patties stored in an airtight container, in the refrigerator for 2 to 3 days and in the freezer for 2 to 3 months.

 
 

Nutritional Information Per Serving (1 bun + 1 meat patty):

total calories = 143 | total fat = 5.04g | saturated fat = 1.89g | cholesterol = 38.35mg | sodium = 233.51mg | net carbohydrates = 13.74g | dietary fibre = 0.39g | sugars = 0.86g | protein = 9.34g

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