Sliders: Cute food with serious flavor!
Here we are, in the middle of summer, in the height of one of my favorite times of year: grilling season. It’s fairly well known among my friends and family that if there is grilling to be done, I’m more than happy to take charge. At home the grill is put to use at least 3 times a week, and that will continue well past fall. Only in mid-December, as the snow is falling and the icicles are forming, will I wave the white flag and put the grill away, grumbling the whole time. I guess you could say that I really like grilling! There does come a time , however, that you start to run out of ideas of fresh new recipes to grill.
I came up with this recipe during one of those times. Honestly, every once in a while you just need a break from the same ol same! This recipe is unique combination of beer brats,a juicy lucy burger, and sausage with sauerkraut. After a couple variations ( best “research” ever! ) this version is my favorite.
Here are my ingredients:
1 1/2 pounds bratwurst
1/4 cup beer (your choice on the flavor but I really liked the porter I used)
12 dinner rolls
15 cubes of Colby cheese (approx 1/2 inch)
1/2 can sauerkraut
Remove the bratwurst meat from its’ casing, and discard casing. Mix bratwurst meat in medium bowl with the beer just enough to incorporate the beer.
Take a small handful of meat and form into a thin patty on a cutting board.
Place a cube of cheese in the middle of the patty, and put a small amount of meat on top of the cheese.
Form the meat around the cheese until you have essentially a large meatball. This recipe should make fifteen ‘meatballs’.
Grill the burgers! Keep in mind that this is mostly pork, so the burgers must be completely cooked through. No medium or medium rare this time.
Split each roll into a bun, and build your burger. I love using the King’s Hawain rolls. That little bit of sweetness they add brings a nice addition to the sliders. I generally like to warm up the sauerkraut a little before adding it, so it does not chill the burgers. Then I stack on as much of it as the wee little bun will hold! For an extra punch I also add a nice dollop of spicy brown mustard.