Someone might actually have to physically come remove these mini-burgers out of my hands, because I Can’t. Stop. Eating. Them. But be careful, if you do try and remove them I can’t promise I won’t fight back… You’ve officially been warned.
For this installment of PW Wednesday, we elected to recreate Pioneer Woman‘s Swiss Mushroom Sliders from her new cookbook. I’ve been on a sweet kick as of late and was really thinking it was time to put a little hitch in my giddyup with a savory dish…and burgers just screamed my name. They always scream my name. Ask me on any given day what my hormones are craving and I will without blinking say “a burger”. And a chocolate banana milkshake with onion rings, too. But that’s a whole ‘nother story.
The other girls in these cahoots of culinary-epicness followed suit and we all ran into the kitchens and proceeded to gorge ourselves on these little babies. Burger babies in my belly.
Fact: Everything is cuter in miniature form, especially sliders.
For the first part – and the easiest – I began by whipping up my favorite condiment creation, fry sauce. Fry sauce isn’t “a thing” over here in Seattle, so when college began and it was everywhere – it was a miraculous thing. And now I consume no burger without it. 50/50 ketchup and mayo, whisk and done. Ms. Ree didn’t do a 50/50 blend for this recipe, so I took it upon myself to rectify this egregious error. (I kid!)
To the fry sauce, it also called for a teaspoon of cayenne pepper – wooo hooo! Zippy.
The next step included chopping up a slough of mushrooms. Since I had a ton of fresh spring morels my brother hunted at my disposal, I added them to the mix taking up about half of the mushroom allotment. They were divine. Ugly as sin to look at (Hello, Brain) but they’re perfectly suited to this mix.
Into a large skillet these babies went with a mound of diced onions to reduce and become divine. Oh, and did I mention that red wine was added? Cause it was. That’s how
I Ree rolls. This is her recipe after all.
When mixing the burgers together, I never would have guessed at adding cream to the beef but dang it is absolutely splendid. Each little baby burger was perfectly moist and I eat them with all the love in my heart.
Each little burger was fried in the cast iron with a
healthy heap of butter, as PW would do it no other way. In retrospect, although they’re delicious (what isn’t better with butter?), my arms and waistline couldn’t take much more splattering fat. These would be equally epic if they were grilled as well. And less mess in your kitchen. I’m running low on Clorox wipes here…
After feeding myself and two others these burgers, one being a guy that has a hollow leg (ie: he eats A. LOT.), we were sufficiently stuffed and still contemplating unceremoniously shoving just one more burger baby into our faces because they were so unbelievably tasty.
In conclusion – Make these. Just make them. Don’t be a hero. Succumb to the power of the baby burger. Coddle it and treat it well. And unbutton your jeans. It’ll be worth it in the end.
And don’t forget to check out the girls’ posts to see how their Swiss Sliders turned out!