4th of July Beef Sliders with Gouda and Grilled Portobello Mushrooms
Contributing Chef- Abby Reibman-Author of The Desk and The Stove
These tiny burgers are the perfect tasty treat for your 4th of July BBQ. Super cute and easy to make, they are like firecrackers for the taste buds! Served with some good ole fashioned potato salad, The Hostess Handbook suggests adding creative condiments to make them your own – pesto? Caramelized onions? YUM.
Slider Ingredients:1 lb ground beef
16 mini hamburger buns
16 mini Portobello mushrooms
8 slices Gouda cheese 2 large shallots, finely chopped 2 tsp thyme, finely chopped 1-2 tbl ground pistachio
olive oil salt and pepper
1- Mix together the ground beef, pistachio, shallot and thyme together with your hands in a large bowl. Season all over with salt and pepper.
2- Form small balls and flatten them into patties. Set aside.
3- Rub the Portobello mushrooms with olive oil and season with salt and pepper.
4- Grill the hamburger patties for 3-4 min on each side, adding the cheese during the last 2 min of cooking. Grill the Portobello mushrooms at the same time for 2-3 min on each side.
5- Place a Portobello mushroom on top each slider and serve with all the fixings.
Potato Salad Ingredients:
1 ½ lbs waxy new potatoes
½ tsp Dijon mustard
1 tbl whole grain mustard
½ cup mayonaise
1 tbl red wine vinegar
2 tbl olive oil
1 tbl chives, chopped
1 tbl capers, chopped
a handful ea. parsley and mint, chopped
salt and pepper
Potato Salad Directions:
1- Boil the potatoes in cold unsalted water until knife tender (approx. 15-20 min). Meanwhile, whisk together the mustards and vinegar with a pinch of salt. Whisk in the olive oil.
2- Cut the cooked potatoes into quarters and toss with the dressing. Season with salt and pepper and set aside to cool.
3- Prepare the mayonnaise:
- Whisk together 1 egg yolk with 1 tsp of Dijon mustard and a pinch of salt. Add a drizzle of olive oil and whisk to combine.
- Add a capful of red wine vinegar and few more drizzles of olive oil and whisk together to stabilize the emulsion. Continue adding olive oil in a steady stream whilst whisking until you have a thick mayonnaise.
- Add a dash of lemon juice, taste and adjust seasonings and add more olive oil while whisking until you have the desired amount.
4- Stir the capers and herbs into the mayo. Drain off the potatoes and add them to the jacked up mayonnaise. Serve garnished with a few more herbs.