Saturday, March 21, 2009

Steakhouse Sliders, Hasselback Potatoes, and Speedy “Baked” Beans

The lunch I made today was rockin’ good!  We loved all components of it, especially the sliders.  They baked in the oven, so there was no need to stand over a hot griddle, flipping away.  I’m looking forward to making more burgers this way in the future.

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Steakhouse Sliders

  • 2 slices thick cut bacon
  • 1 pound ground sirloin
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon grill seasoning
  • 2 tablespoons chopped parsley leaves
  • 8 mini burger rolls, split (I used Pillsbury Whole Wheat)
  • red onion and tomato slices, lettuce, tartar or A1 sauce

Heat the oven to 400 degrees F.

Arrange the bacon on slotted broiler pan and bake until crisp, about 12 minutes then cut each strip into fourths, (8 pieces). Set aside.

Coat a 3 by 4-inch rimmed baking sheet with cooking spray. Season the meat with Worcestershire sauce, grill seasoning and parsley. Spread meat into pan in 1/2-inch layer all the way to corners of pan. Bake for 12 to 15 minutes until firm but a little pink at center. Rest meat 5 minutes (dab off any extra grease) then cut into 8 square mini burgers.

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Place burgers on mini roll bottoms and top with  bacon, tomato, red onion, and tartar sauce or steak sauce, set in place.

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Recipe from 30 Minute Meals

Greek Yogurt Tartar Sauce

  • 1/4 cup Greek yogurt
  • 1 tablespoon minced sweet gherkin or relish
  • 1 tablespoon chives

Combine Greek yogurt, chives, and gherkins. Mix well and season to taste with salt and pepper.

Hasselback Potatoes

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  • 2 medium all-purpose potatoes (6 ounces each)
  • 2 tablespoons butter, melted and divided
  • 1/4 teaspoon  salt

1. Preheat oven to 400°. Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.

2. Arrange potatoes cut side up in a small dish coated with cooking spray. Drizzle 1 tablespoon melted butter evenly over potatoes, and sprinkle with salt.

3. Bake potatoes at for 30 minutes. Drizzle with remaining melted butter and bake 25 more minutes or until golden.

4. Baste with butter in pan and allow to briefly cool.

Recipe adapted from Cottage Living Magazine

Speedy “Baked” Beans

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  • 2 teaspoons olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • 2 cans (15 ounces each) great northern white beans, drained and rinsed
  • 1/4 cup unsulfured molasses
  • 1/2 cup ketchup
  • 1 teaspoon mustard powder
  1. In a medium saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook until softened, 3 to 4 minutes. Add beans and 1/2 cup water; simmer until beans have softened, 5 to 7 minutes. If beans are not soft after 7 minutes, add more water and continue to cook.
  2. Add molasses, ketchup, mustard powder, and another 1/2 cup water. Simmer until sauce has thickened, 8 to 10 minutes; season with salt and pepper. Serve immediately, or cover and refrigerate up to 1 day; reheat over low.
Recipe from Everyday Food

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3 comments:

Kelsey said...

I've never seen/had a hassleback potato but I think I should!!

Kelsey said...

*hasselback! I am the worst speller!!

Live.Love.Eat said...

Hey there. I was looking at Rachel Ray's recipe and then also saw your link so I thought I would come on over. I am considering using this method to make many burgers for my son's bday party. Her recipe says they make 24 to a pan. You said you cut them into 8 but I also saw you wrote 3 x 4in pan. Yours was much smaller than I take it? Anyway, this looks like a great idea!