Friday, January 24, 2014

MeatZa PizZa Slider

1 LB LEAN GROUND BEEF (for 4 double sliders)




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!

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