Nothing makes me happier than slow-roasting a leg of lamb and filling the house with the scent of Herb de Provence. My heart skips a beat when I torch the tops of little pots of creme brulee and welcome my guests at two in the afternoon and bid them farewell at noon the next day.
And then there are Sunday football get-to-gethers. Sigh.
I will admit to hardly ever paying attention to the game, I still can't remember what The Husband's position in high school football was (but he WAS the captain) and hosting a houseful of yelling and screaming fans was once a challenge. But when I realized these sports-nuts had to eat, I was instantly a fan.
Last week we were invited to the next big town over, (I love writing that!) Wenatchee- to some friends house to watch the San Diego Charger game. The Friends are originally from San Diego and one played football with The Husband. Small world, right?
I wondered what I should make. I could have made an entire meal- because I get a little excited- but I calmed down and made these tasty little football sliders. They were a tad cold, but no one seemed to mind. We brought a few leftovers home, heated them up and had them again...while watching Monday Night Football of course.
San Diego Recharger Sliders
Adapted from Ree Drumond
- 4 Tablespoons Butter
- 1 whole Medium Onion, Finely Diced
- 8 ounces, weight White Mushrooms, Chopped Finely
- ½ cups White Or Red Wine (optional)
- 4 dashes Worcestershire Sauce
- Kosher Salt And Freshly Ground Black Pepper
- 3 pounds Ground Beef
- 4 dashes Worcestershire Sauce
- 1 teaspoon Kosher Salt
- Freshly Ground Black Pepper
- 4 slices Swiss Cheese, Cut Into Four Squares
- 8 whole Dinner (or Slider) Rolls, Split
Preparation Instructions
Melt butter in a large skillet. Add onions and cook over medium heat for five minutes, stirring frequently. Add mushrooms and toss around, then add wine (if using), Worcestershire, salt and pepper. Cook for several minutes over medium heat, or until all liquid has evaporated. Transfer mushroom mixture to a separate bowl, scraping all contents from the skillet.
Mix ground beef, heavy cream, Worcestershire, and salt and pepper in a bowl. Use your hands to thoroughly mix ingredients. Form 1/4 to 1/3 cup of the meat mixture into patties, making an indentation with your thumb to keep the patties from plumping too much when they cook. In the same skillet as the one used to cook the mushrooms, melt 1 tablespoon butter over medium to medium-high heat. Add four patties at a time, indented side face up. Cook for 4 minutes, then flip. Spoon generous portion of mushroom mixture on each patty, then top with one or two squares of Swiss, depending on your preference. Place lid on skillet and cook for an additional 2 to 3 minutes, until burgers are cooked through and cheese is melted. Remove to a place and keep warm while you repeat with the rest of the meat mixture.
Toast halved buns under the oven broiler. Spread generously with a mayo-ketchup type sauce such as Kraft Chipolte Mayo and cheer on the Chargers!
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