GO Burger Sliders

GO Burger Sliders Recipe

By mk Published: August 29, 2012

Recipe Courtesy of Chef de Cuisine William Lehman Photo courtesy of Melissa Hom

Ingredients

• CRISPY COD SLIDERS:
• 1 1/2 oz. cod cut into a 1/2-inch thick square
• 1 oz. cabbage finely chopped
• Wondra flour for dusting
• Beer Batter:
• 5 cups all purpose flour
• 3 tablespoons baking powder
• 3 eggs
• 2-3 beers (add to desired consistency)
• Salt and pepper to taste
• Chipotle Mayonnaise:
• 1 can (7 oz.) chipotle peppers
• 4 cups mayonnaise
• 1 teaspoon lemon juice
• 1 teaspoon chives chopped
• Salt and pepper to taste
• Pico De Gallo:
• 5 vine ripened tomatoes (seeds removed), diced
• 1 red onion diced
• 1/2 bunch cilantro leaves finely chopped
• 2 jalapenos (seeds removed), diced
• 1 oz. lemon juice
• Salt and pepper to taste
• BLT SLIDER:
• 2 oz. ground beef patty
• 1 tablespoon melted butter
• 1 slider bun cut in half and brushed with butter
• Black Butchers pepper and salt to taste
• BLT Sauce:
• 2 cups mayonnaise
• 1 cup ketchup
• 1 cup sweet relish drained and rinsed
• MAYTAG BLUE SLIDER:
• 2 oz. ground beef patty
• 1 tablespoon melted butter
• 1 slider bun cut in half and brushed with butter
• Black Butchers pepper and salt to taste
• Balsamic Caramelized Onions:
• 5 pounds vidalia onions sliced
• 2 cups sugar
• 1 cup balsamic vinegar
• Salt and pepper to taste
• Madeira Mushrooms:
• 2 quarts button mushrooms button mushrooms
• 1 cup Madeira wine (deglaze)
• 1 tablespoon shallot chopped
• 1 tablespoon garlic chopped
• Salt and pepper to taste

Instructions

1. CRISPY COD SLIDERS:
   
2. Season the cod filet with salt and pepper. Dredge in Wondra flour, making sure to remove all excess flour. Dip in beer batter and fry at 375°F until crispy. Toast hamburger bun. Place the fried fish on the bottom bun. Top with Pico de Gallo, finely shredded cabbage, Chipotle mayonnaise.
   
3. Chipotle Mayonnaise: In a blender, puree chipotles until smooth then combine with the rest of the ingredients. Adjust the seasoning with salt, pepper and lemon juice. Then finish with chives.
   
4. Pico De Gallo: Combine all the ingredients together in the mixing bowl; adjust the seasoning with salt, pepper and lemon juice.
   
5. BLT SLIDERS:
   
6. Brush the burger patties with melted butter and season with Butchers cracked black pepper and salt. Cook patty to desired temperature. Toast hamburger bun. Top the bun with BLT sauce, lettuce, tomato, onion, and pickle slice, 1 two-inch slice of crispy applewood smoked bacon.
   
7. BLT Sauce: Combine all ingredients in a bowl and mix until well incorporated.
   
8. MAYTAG BLUE SLIDER:
   
9. Brush the burger patties with melted butter and season with Butchers cracked black pepper and salt. Cook patty to desired temperature. Toast hamburger bun. Top the patty with crumbled Maytag Blue cheese, Balsamic caramelized onions, Madeira mushrooms. Place the garnished patty on the toasted bun.
   
10. Balsamic Caramelized Onions: Caramelize sliced onions in a pot until chestnut brown (DO NOT BURN). When the onions are 75% caramelized, add the sugar and balsamic vinegar and reduce until syrupy. Season with salt and pepper to taste.
    
11. Madeira Mushrooms: Saute shallots, garlic and mushrooms until the mushrooms start to caramelize. Deglaze with the Madeira wine and cook down until the mushrooms are glazed but not dry. Season with salt and pepper to taste.
    

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