Bob's Bad Breath Slider Recipe

Make dough

In a mixing bowl combine warm water (about 105-115°F), warm milk and sugar. Sprinkle instant yeast over the liquid, stir gently, and let bloom 5 minutes until foamy. Add softened butter, egg, and salt. Gradually add flour, 1 cup at a time, mixing until a soft slightly sticky dough forms.

Knead & proof

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook for 5 minutes). Place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60 minutes.

Shape buns

Punch down dough and divide into 12 equal portions (about 1.5 oz / 42 g each). Roll each into a tight ball, place on a parchment-lined baking sheet about 1/2 inch apart to allow a slight spread. Cover and proof 30–40 minutes until puffy.

Bake

Preheat oven to 375°F (190°C). Beat the reserved egg for egg wash and brush top of buns, sprinkle sesame if using. Bake 12–15 minutes until golden brown. Remove to a rack and cool. Keep warm for assembly or slice horizontally and rub cut side with halved garlic clove for subtle garlic aroma.

Heat a large skillet over medium-low heat. Add butter and olive oil. When foaming subsides, add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, 25–30 minutes until deep golden brown. Add brown sugar and balsamic vinegar in the last 3–4 minutes to enhance caramelization. Remove from heat and set aside.

In a blender or food processor combine mayonnaise, Greek yogurt, parsley, chives, tarragon (or basil), minced garlic, lemon juice, white wine vinegar, olive oil, salt and pepper. Blend until smooth and bright green. Taste and adjust acidity or salt. Refrigerate until ready to assemble.

Soften cream cheese to room temperature. In a small bowl, mix cream cheese with chopped chives, lemon juice, salt and pepper until smooth and spreadable. Chill briefly if needed to firm.

Divide ground beef into 12 equal portions (~1.3 oz / 37 g each). Gently form thin patties slightly wider than buns (do not overwork). Season both sides with salt, pepper and garlic powder.

Heat a griddle or skillet over medium-high heat and add vegetable oil. Cook patties in batches 2–3 minutes per side for medium, pressing lightly once to get good contact. Internal temperature ~145–160°F depending on preference. Transfer to a plate and keep warm.

Warm buns cut-side up in a skillet or oven brushed with melted butter for 1–2 minutes until lightly toasted. If you rubbed the cut side with garlic earlier, the toast will have a subtle garlic note.

Spread about 1/2 tablespoon cream cheese spread on the bottom half of each bun. Spoon about 1 teaspoon green goddess dressing over the cream cheese (this keeps moisture balance while layering flavor).

Place a warm beef patty on each bottom bun. Top each patty with 1–2 teaspoons caramelized onions, a thin slice of tomato, and a light drizzle (~1/4 teaspoon) of Pickapeppa sauce. Add another tiny dot of green goddess on the top bun if desired.

Close sliders and serve immediately while warm. Provide extra Pickapeppa and green goddess on the side for dipping.