Monday, February 24, 2014

What's cookin'? - Spicin' it up!

Who doesn't like hamburgers and French fries? It's the all-American meal!

Now they have miniature hamburgers called "sliders" that are all the rage for some reason. They are cute. They are mini. They are the perfect size if you are trying to watch your amount of food intake. Of course, for the men in my family, mini cheeseburgers means that you can eat more of them!

 I followed the directions that I saw online to make these Easy Cheeseburger Sliders and then topped them with Sweet Chipotle Barbecue Sauce. 

Instead of frying individual burgers, you put the ground beef mixture (chopped onion and breadcrumbs) in a square baking pan.

 Poke a few holes in the meat mixture for grease to escape. The burgers are baked at 400° for 30 minutes. Then, pour off all the grease. (Be aware that the meat will shrink and pull away from the pan after done baking!) Being in a square pan makes it easier to cut into individual, square, slider size. 

We topped each burger with cheddar cheese and put the pan back in the oven for a few minutes in order to melt the cheese. We used King's Hawaiian rolls as our slider buns - they are the perfect size!

We also topped this burger with a Sweet Chipotle Barbecue Sauce. This made the burger!

We love this sauce!

The recipe made extra, so I stored it in a mason jar. But, we have used it in so many things that is almost gone - and I just made it on Saturday!

To make it, you combine in a blender: 1 chipotle pepper and 1/2 cup grape jelly. Pulse on "chop" until pepper is almost completely pulverized. Next, add 8 oz. (one small bottle) barbecue sauce (we use Sweet Baby Ray's).

If you've never used chipotle peppers, they add a spicy, yet smoky, flavor! Be careful though! You only need one pepper (and a little of the sauce) for this recipe. There are five or six packed in that little can, so I just put them rest in a Tupperware and store them in my fridge. They keep for a while.

The boys have been using the sauce for their afterschool snack of chicken nuggets. I used some tonight for my mango meatball wraps which I will describe in another post - Delicious!
Thr French fries that I made were Oven- Baked Potato Wedges. Nothing really fancy - you probably already know how to make these.... but in case you don't, I'll share the link where I found the recipe:
We liked the potatoes because they were full of flavor and had a little crunch. They weren't greasy at all.

The recipe also includes a "Utah" sauce for dipping. We skipped that, as we are trying to avoid mayonnaise-based sauces.

This was a great, kid-friendly meal. And my husband was happy too, since it went well with a beer. It was a Saturday night, after all!

1 comment:

  1. I love checking out your blog and generally make it the following week for dinner! And...I cannot wait to try this one! I'm such a meat head so anything with burger is right up my alley. Thanks for sharing the recipes....they are always so yummy!!! Thanks for the reminder about the chipotle peppers...I tried a a black bean soup recipe recently and the magazine called for 1 can instead of a single pepper. Definitely a misprint! was hot. I learned my lesson! :-)