Pimiento Cheese Sliders-Burger of the Month #2


RACHAEL RAY-This was last nights dinner. DH really enjoyed them. Everything was tasty but to me the meat was kind of dry. DH used everything according to the recipe. He pressed out the bread into circles, bought nice bamboo toothpicks and stood up the pickles secured with the toothpicks. They looked just like the ones in the magazine.

Pimento Cheese Sliders
Makes 8

16 slices good-quality white bread
1 1/2 lbs. ground beef sirloin
2 to 3 cloves garlic, grated or finely chopped
3 to 4 TB. grated onion
1 TB. paprika or sweet smoked paprika
1/2 cup lager beer
Salt and pepper
A drizzle of oil (olive or vegetable)
2 TB butter
2 TB flour
1 cup of milk
1 cup shredded sharp yellow cheddar cheese
3 TB well-drained chopped pimientos
1 TB yellow mustard
Several drops hot sauce
8 slices good-quality dill pickle chips or bread-and-butter pickles

1. Heat the oven to 350F. Cut the bread into 3" rounds or trim into slider-size squares. Arrange on a baking sheet and bake until lightly toasted and golden, 8 to 10 minutes.
2. Combine the meat with the garlic, onion, paprika, beer, salt and pepper. Mix and form 8 burgers (about 3 oz. each) and drizzle with oil. Heat a griddle pan or large cast-iron skillet over medium high heat. Cook the patties for 3 or 4 minutes on each side.
3. Meanwhile, in a saucepan, melt the butter over medium heat. Whisk in the flour and milk and simmer to thicken about 3 minutes; season with salt and pepper. Melt in the cheese and stir in the pimientos, mustard and hot sauce.
4. Divide the patties among 8 toast slices and top with the cheese sauce and another slice of toast. Garnish with the pickles and secure with toothpick.

Source: Rachael Ray mag. Dec. 2010
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