Sliders Recipe from the 70s
- 1 medium onion, diced
- 1 tbsp butter for onions
- 1 tbsp butter for burgers
- 8 each dinner rolls we use King's Hawaiian
- Prepare steamer (or tray with rack) by filling with a small layer of hot tap water (about ¼-inch or a bit less). Set aside.
- Preheat oven to 275° F. Prepare to later use a middle shelf.
- Sauté the diced onions in butter at medium heat until translucent, taking about 10 minutes (while cooking the burgers below). Then, set aside and leave on low heat to keep hot.
- Mix the burger ingredients well and shape mixture into 8 patties per pound of ground beef. Make them thin and cook them at medium heat in butter.
- After flipping all the burgers (and mashing down to make thinner), put some of the sautéed onions on the top of each.
- Split the dinner rolls and position them onto the steaming tray. They should not touch any water. Place a bun top on top of a cooked burger and move it to the bun's bottom. Do this will all the rest.
- Use foil to make a tent-like cover over all the sliders on the steam tray. Put in the 275°F oven (don't tilt it) for 10-30 minutes. Then, remove and serve.
Tips for Sliders Recipe Easy to Make
- If you don’t have a steaming tray, you can use a baking sheet (with full edges to hold the water) and then put a wire rack (or cake cooling racks) on top to hold the burger sandwiches.
- You can make these burger patties even smaller, if desired.
- There are 2 key methods to ensure you attain the sliders flavor.
- You must use sautéed onions atop each burger.
- You must seal them to steam in the flavors a bit into the bun itself and this takes no less than 10 minutes.
- If you try to speed it up in the oven with a higher temp and shorter time, the flavor will be noticeably lessened.
- If you leave them in the oven too long (over an hour), the buns might get soggy. Or, if the water dried out, they’ll get too hard.
- The traditional way was to also include a dill pickle slice in each during the steaming process. It does give it a different set of flavors, which is good for some but others don’t like pickles so, I leave it out of this recipe.
History of this Sliders Recipe
Back in the 70s, there were a lot of restaurant chains around that blossomed from the 50s. Their fast food niche varied around themes like burgers, chili dogs, subs, waffles, roller skate it to your car, and so on.
This was also the time when the explosion of the new concept of the drive-thru window took place. Another item was the introduction of the salad bar that evolved into the food bar, and so on. During those years, I learned many different recipes and cooking methods from lots of managers and owners over the years from various chains. The original sliders recipe itself, of course, called for much thinner than this recipe presents. In the good old days, the patties were compressed and frozen at about one-sixteenth of a pound and seemed to be paper thin. So, look it over to see this sliders recipe easy procedure.
Visit DarnGoodRecipes.com™ often for other recipes and related blog articles.
To learn more of the history of Fast Food, click here for a thorough Wikipedia topic.
The rolls we use for this recipe are King’s Hawaiian.
With an organized production layout, you can make this Sliders Recipe easy and quickly.