MeatZa PizZa Slider
1 LB LEAN GROUND BEEF (for 4 double sliders)
A DOZEN SLICES OF PEPPERONI
MOZZARELLA & PARMESAN CHEESES
MARINARA SAUCE (maybe a cup or so)
ONION & GARLIC POWDER OR SALT (lightly sprinkled over entire 1lb of meat in pan.)
SALT & PEPPER (omit salt if you used onion or garlic salts)
I have a method that you may like to try or just fry your 8 small patties like you normally do. I like to place the entire lb of meat into the cast iron pan. I take a small pastry roller and roll the raw meat like dough, to a thickness of no more than 1/2 inch. I season the meat after it's good and flat. After the bottom is seared, I cut the meat into 8 equal sections, then flip them and season that side with the onion & garlic powder and s&p. Let it cook until almost done, then top each patty with marinara sauce, which was canned this summer, then a heap of shredded mozz (or a generous slice) then the pepperonis (I like to saute them a little first), then the parm chesse. Place one patty on the other for a double burger. In another pan or griddle, butter some bread rounds (cut out of homemade, buttered bread) with a biscuit or round cookie cutter (a canning lid works in a pinch) and grill them on one side until toasty and delicious looking. I'm sure you can figure the rest...enjoy with lots of napkins!
Use your imagination for a variety of toppings...peppers, onions, mushrooms, olives...go for it!