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Restaurants›Tommy Bahama Restaurant & Bar›All-american Burger Sliders* Recipe

All-american Burger Sliders* Recipe

Name: Tommy Bahama Restaurant & Bars ALL-AMERICAN BURGER SLIDERS* Recipe
Cook time: 1 h
Total time: 1 h
Yield: 12 servings
Cuisine: American
Ingredients: 1.25 lb ground beef (80/20); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 tbs Worcestershire sauce; 1 tbs vegetable oil (for griddle/pan); 12 each mini slider buns (soft); 2 tbs unsalted butter, softened; 6 each American cheese slices, halved; 1 cup Kirby or Persian cucumbers, thinly sliced (about 1/8" thick); 0.5 cup white vinegar; 0.5 cup water; 1 tsp granulated sugar; 0.5 tsp kosher salt; 1 tsp fresh dill, chopped (or 1/2 tsp dill seed); 1 clove garlic, smashed; 0.25 tsp optional: crushed red pepper flakes; 0.5 cup mayonnaise (preferably whole egg); 1 clove garlic, finely grated or minced; 1 tsp fresh lemon juice; 0.5 tsp Dijon mustard; 0.25 tsp kosher salt; 0.125 tsp freshly ground black pepper; 6 each lettuce leaves (butter or romaine), trimmed; 1 each tomato, very thinly sliced; 0.25 each red onion, very thinly sliced

Inspired by Tommy Bahama Restaurant & Bar

Time1h

Serves12

American Cheese, House-Made Dill Pickles, Garlic Aïoli, L|T|O

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Ingredients

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Slider Patties

1 1/4 lb ground beef (80/20)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tbs Original Worcestershire Sauce

1 tbs vegetable oil (for griddle/pan)

Buns & Cheese

12 each mini slider buns (soft)

2 tbs unsalted butter, softened

6 each American cheese slices, halved

House-Made Dill Pickles

1 cup Kirby or Persian cucumbers, thinly sliced (about 1/8" thick)

1/2 cup white vinegar

1/2 cup water

1 tsp granulated sugar

1/2 tsp kosher salt

1 tsp fresh dill, chopped (or 1/2 tsp dill seed)

1 clove garlic, smashed

1/4 tsp optional: crushed red pepper flakes

Garlic Aïoli

1/2 cup mayonnaise (preferably whole egg)

1 clove garlic, finely grated or minced

1 tsp fresh lemon juice

1/2 tsp Dijon mustard

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

Toppings (L|T|O)

6 each lettuce leaves (butter or romaine), trimmed

1 each tomato, very thinly sliced

1/4 each red onion, very thinly sliced

Method

House-Made Dill Pickles

Combine the white vinegar, water, sugar, kosher salt, fresh dill (or dill seed), smashed garlic clove and optional red pepper flakes in a heatproof jar or bowl. Stir until sugar and salt dissolve.

Add the thinly sliced cucumbers to the brine, pressing them down so they are submerged. Cover and refrigerate at least 30 minutes for quick pickles; best after 2 hours to overnight. Drain before assembling sliders.

Garlic Aïoli

In a small bowl, whisk together mayonnaise, grated garlic, lemon juice and Dijon mustard until smooth.

Season with kosher salt and freshly ground black pepper to taste. Cover and refrigerate for at least 15 minutes to let flavors meld.

Slider Patties

Divide the ground beef into 12 equal portions (about 1.7 oz / 48 g each). Lightly shape each portion into a thin patty slightly larger than the bun, avoiding overworking the meat.

Season both sides of each patty with salt and pepper, and very lightly brush or sprinkle with the Worcestershire sauce.

Heat a large cast-iron skillet or griddle over medium-high heat. Add the vegetable oil and let it shimmer.

Cook patties in batches (do not overcrowd) about 2 minutes per side for medium; adjust time for desired doneness. Press gently with a spatula once during the first minute to create good contact with the pan (optional).

During the last 30–45 seconds of cooking, top each patty with a half slice of American cheese so it can melt. Remove patties to a warm plate and tent with foil while finishing remaining patties.

Buns & Assembly

Preheat oven to 350°F (175°C). Split the slider buns and arrange cut-side up on a baking sheet. Lightly brush cut sides with softened butter.

Toast the buns in the oven 4–6 minutes until edges are lightly golden, or toast in a skillet cut-side down over medium heat 1–2 minutes.

Spread about 1 teaspoon of garlic aïoli on the bottom half of each toasted bun.

Place a lettuce leaf on the aïoli (optional: trim to fit), then a slice of tomato and a couple of very thin red onion rings on the bottom bun.

Top with a warm cheese-topped patty, then 1–2 slices of the drained house-made dill pickles.

Spread a little aïoli on the top bun if desired, close slider, and secure with a toothpick if serving on a platter. Repeat for remaining sliders.

Serve immediately while patties are warm. Leftover pickles and aïoli can be refrigerated up to 3 days (pickles longer).