I have made a commitment to attempting dinner on a more regular basis. Cooking is not something that I do well. It is frightening me that my boys are getting older and will start eating more and more.
I feel like I need to make an effort to get ahead of the pit of hunger which will be my home in a few years with 3 older boys.
With that in mind, I am trying some new recipes. A few nights ago I made this…
Sweet and Sour Sliders.
These are called Sweet Hawaiian Mini Burgers and can be found in The Healthy Beef Cookbook by Chef Chamberlain and Betsy Hornick. It is one of the recipes we tried at The Texas Beef Council’s Appetite for Inspiration. It was my favorite during the tasting and I couldn’t wait to try it at home.
I was able to make them at home (unsupervised) without too much fretting and they don’t take long either which is good since I rarely plan ahead…baby steps!
Sweet and Sour Sliders:
1 lb. 95% lean ground beef
4 T Worcestershire Sauce
4 canned pineapple rings
12 Hawaiian sweet rolls (I used King’s Hawaiian savory butter rolls)
- 1/4 cup barbecue sauce
- 1/4 cup pineapple preserves
- 1 T packed brown sugar
Combine the ground beef and Worcestershire sauce in a medium bowl and mix thoroughly. Shape into 12 1/2 inch thick mini-patties and set aside (next time I will squish mine down a little better…as you will see in the pictures they turned into almost meatballs).
Combine sauce ingredients in a small pan and bring to a boil over medium heat. Set aside off the heat.
Place pineapple rings on rack in broiler and brush with sauce. Broil for 4 minutes turning once with the pan 3 to 4 inches from broiler.
Place patties on broiler pan and broil for 7 to 8 minutes (also 3 to 4 inches from heating element) turning once. Broil until meat thermometer reads 160 degrees for medium done-ness. Brush with sauce after turning. I think you should wait until the meat is almost done before brushing with the sauce because if it gets too hot, the small pieces of pineapple from the preserves explode in the oven and make a mess.
Yep, I got to use my new meat thermometer. I felt super fancy and very Top Chef.
Cut each pineapple slice into thirds and serve on the mini-burgers.
This is what it looks like when I don’t make them…
when they are properly shaped, but I am happy to report that my less beautiful, more spherical sliders were just as delicious.
I hosted the Appetite for Inspiration Event for the Texas Beef Council last week. Because I attended, I was given a goody bag that contained The Healthy Beef Cookbook and my fancy new meat thermometer.
I am under no obligation to write about anything regarding the event or the recipes in the cookbook. I just thought this was a good recipe that I will make again and I wanted to share it with y’all.