Regional St. Louis Slinger Sliders
When I think of my favorite St. Louis late night feasts, there’s no question…. you’ve got to get a slinger.Zinfandel is the pairing I chose, it’s best if you’ve had 5-6 glasses to whet your appetite.
Ingredients:
12-Potato Slider Buns
12 sprays cooking spray
Hash Browns-
3 cups potatoes, shredded
½ cup vidalia onions, shredded
1 teaspoon salt
1 teaspoon black pepper
6 tablespoons butter
12 thin slices cheddar cheese
Slider Burgers-
¾ lbs. Ground chuck
¾ lbs. Ground sirloin
1 teaspoon salt
1 teaspoon black pepper
2 cups premium prepared chili, canned or from a lunch bar
Fried Eggs, Sunny Side Up-
12 extra small eggs plus 3 extra for accidentally broken yolks
¼ butter
1 teaspoon salt
1 teaspoon black pepper
Instructions:
Spray the buns with cooking spray and toast on a grill set to medium heat. About 30 seconds.
To prepare the hashbrowns, shred the potatoes and onions. In small batches, put the potato and onion in a kitchen towel and squeeze as much moisture out as possible. This is key to getting good browning on the hash browns. Stir in the salt and pepper. In a heat proof non-stick skillet over medium high heat, melt the butter. Place ¼ cup of the potato mixture in the skillet and press down. Cook until golden brown, about 4-5 minutes. Flip and press the other side, continue cooking until browned.
To prepare the slider burgers combine the chuck and sirloin. Form tightly into 12 slider patties. Season with salt and pepper. Heat the grill to medium high heat. Cook burgers 3-4 minutes to medium doneness. Rest for 5 minutes. The burger, not you.
To prepare the eggs, heat a non-stick skillet over medium heat. Melt the butter then gently crack the eggs into the pan. Cook until the white is no longer opaque but the yolk is still runny.
To build the burgers, place the bottom of the bun on a plate. Top with one hash brown, one slice of cheese, one burger patty, 1 tablespoon chili, one fried egg and the top bun. Squeeze gently just before eating to bust the egg yolk. Enjoy!