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Tonight for dinner we had a grilled feast: Sliders (mini burgers) on ham rolls, grilled red potatoes, grilled asparagus, grilled eggplant and roasted corn. Lee’s parents were down for a visit and the meal was perfect: A simple bonanza ideal for late summer, loaded with flavor, but with minimal prep and cleanup time. The weather had been rainy all day and almost didn’t cooperate, but in the end, the skies cleared and the feast was on.
Blue Cheese Sliders
3 pounds ground beef (I used Black Angus 80/20)
2 Tbsp Montreal Steak Seasoning
2 Tbsp Lea and Perrins Worcestershire sauce
5 cloves minced garlic
1 4-oz container Crystal Farms Blue Cheese (from Wisconsin, yo!)
Salt & Pepper to taste
Mix all together in a big bowl. I just use my hands and squish, squish, squish until it’s combined. Shape into small patties to accommodate whatever buns or rolls you will be using. I used some delightfully soft ham rolls from the bakery. The were small, so I ended up with 13 burger patties. Grill till done to your liking.
Grilled Red Potatoes
Dice 4 or 5 small red potatoes and 1/2 a sweet onion. Fold a generous pull of aluminum foil into a packet. Place the potatoes and onions in the tin foil packet (open part of the fold on top so as not to drip on your grill). Add two Tbsp butter and salt and pepper to taste. Grill 10 – 15 min or till soft.
Grilled Zucchini
Take one bunch zucchini. Remove woody stem ends, wash, and place in tin foil packet with butter, salt and pepper to taste. Grill 5-8 minutes or till al dente.
Grilled Eggplant
Take one large eggplant and slice lengthwise. In a small bowl whisk together one cup vegetable oil, one cup Kraft Cracked Pepper Cooking Sauce (found in the Caesar Sizzling Salads Kit), and two minced cloves garlic till blended. Brush liberally on both sides of each eggplant slice. Grill for 3-4 minutes each side.
Now go get your grill on, and enjoy!
now you got me craving for burgers! thanks for posting!