Ingredients

The following ingredients have 8 Servings
  • Crispy Shallots
  • 2 cups canola oil
  • 4 large shallots (thinly sliced into rings (about two cups))
  • 1/3 cup Wondra flour
  • Salt
  • Beef Sliders
  • 1 pound ground beef (80/20 meat:fat)
  • 6 oz Gorgonzola cheese (or your favorite blue cheese, sliced or crumbled)
  • Salt and Pepper
  • 8 sliced small potato rolls

Instruction

  • For the shallots: Heat canola oil in a heavy pot fitted with a deep fry thermometer to 375 degrees.
  • Add Wondra flour to a large ziploc bag and sprinkle in shallots.
  • Seal bag and shake vigorously until all shallots are evenly coated with flour.
  • Remove shallots, gently shaking off extra flour and add to heated oil.
  • Cook shallots until golden brown and crispy, about 3-4 minutes.
  • Remove shallots from oil and allow to drain on a paper towel-lined dish.
  • Sprinkle with salt.
  • For the sliders: Evenly divide the ground beef into 8 portions.
  • Very gently shape burgers into balls - do not overwork!
  • Heat a cast iron skillet over high heat for about 2 minutes or until very hot.
  • Brush pan lightly with canola oil.
  • Place rounded portions of meat into the skillet and press down with a large spatula until evenly flattened.
  • Season with salt and pepper and cook until the edges are browned, about 2 minutes.
  • Flip burgers and season the other side with salt and pepper and top with cheese.
  • Cook about 2 minutes or until desired doneness.
  • Cover pan for a minute to allow the cheese to melt.
  • Place each burger on a sliced roll and top with crispy shallots.