Cheeseburger Sliders and Homemade Ketchup
Everything tastes better in miniature, which is why sliders are so tasty! Even better - topping them with homemade ketchup.
Like mayonnaise, I rarely use ketchup. As in, I let a bottle *truly* go bad after about four years past it's "best by" date because I just don't really use it. So I haven't bought it after I tossed the last bottle. When I realized I REALLY wanted ketchup for the sliders, I realized it was time to just find a recipe. As the first three recipes I selected for instant pot ketchup were literally the same, clearly this is THE recipe! And oh boy, is it! I want to fry French fries at 9:30pm just so I can have a vehicle for this delicious sauce. I am never buying ketchup again.
I also needed buns for the sliders. I didn't want to get dressed and go out today. So instead, I found a recipe! I've tried several hamburger bun recipes before, but none turned out right. But I finally found a winner! These came out light and perfect and delicious. I am so excited.
- 2 lbs ground beef
- 1 teaspoon salt
- 2 teaspoons black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 6 slices cheddar cheese
- 1/2 cup onion, minced
- 12 slider rolls
- Mustard
- Ketchup
- Preheat oven to 350 F.
- Mix the salt, pepper, paprika, and garlic powder into the ground beef. Press into a 9 x 13 baking dish. Bake for 15 - 20 minutes until it cooked through. Remove the beef patty to paper towels to drain.
- Slice the rolls in half lengthwise. Place the bottom half in a 9 x 13 pan, then place the beef patty on the rolls. Top with the cheese and sprinkle with onions. Bake for 5 - 7 minutes, until the cheese is melted.
- Remove the burgers from the pan and place on a cutting board. Squirt mustard over the burgers and spread ketchup on the underside of the tops of the buns. Place the tops on the burgers and cut the burgers apart.
- Enjoy!
- 2 1/4 teaspoons yeast
- 1/2 cup warm water
- 2/3 cup whole milk, room temperature
- 1 egg, room temperature
- 3 tablespoons butter, melted and cooled
- 2 tablespoons + 1 1/2 teaspoons sugar
- 1 1/4 teaspoon salt
- 1 cups AP flour
- 1 egg white
- 1 tablespoon sesame seeds
- Stir together the yeast and warm water in a large bowl and allow to proof for 10 minutes, until foamy.
- Whisk the egg and butter into the milk in a small bowl. In another bowl, whisk together the flour, salt, and sugar.
- Stir the milk mixture into the proofed yeast. Add the flour mixture and mix into a dough. Knead for 8 - 10 minutes, until soft and elastic.
- Place the dough in a greased bowl, turning to coat, and cover with a towel, allowing to rise for 1 1/2 hours, or until doubled in size.
- Preheat oven to 350 F. Prepare a 9 x 13 pan by greasing it.
- Punch down the dough and divide into 12 pieces. Roll each piece into a ball and arrange in the prepared pan. Cover an allow to rise for another 30 minutes.
- Whisk the egg white with 1 tablespoon water. Brush over the risen rolls and sprinkle with sesame seeds.
- Bake the rolls for 15 - 18 minutes, until golden brown. Allow to cool for five minutes in the pan, then remove to a wire rack to cool completely.
- 2 lbs Roma tomatoes, quartered
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon garlic powder
- 1/4 teaspoon celery seeds
- 1/2 teaspoon Dijon mustard
- 1 tablespoon honey
- 1/8 onion, sliced
- 6 tablespoons apple cider vinegar
- 1 tablespoon corn starch
- 1 tablespoon water
- Add all the ingredients except for the corn starch and water into an instant pot. Use a potato masher to press the liquid out of the tomatoes.
- Put the lid on and set the pressure cook to high for five minutes.
- Use a natural release.
- Choose the saute function and saute for 10 minute to reduce the liquid by half.
- Stir together the corn starch and water, then stir into the ketchup.
- Use an immersion blender to blend the ketchup to smooth. OPTIONAL: Pass through a fine-mesh sieve to remove any remaining solids.
- Bottle and allow to cool before refrigerating.
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