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Jim Causley Buick

Grill up Annie's version of a tasty slider


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Annie's sliders are just the ticket for August barbecues. photo by Virginia O. McCoy.

August 22, 2013
I'm sure when White Castle created the "slider" it had know idea years later the rest of America would take the little buns (usually stuffed with a mini burger) and fill them with everything from beef, to pork, crab or chicken.

This week I made some sliders that started with beef and finished with pine nuts, with a few other goodies in between. I topped my tasty rounds with a tomato slice and feta cheese. All served up on Kroger slider rolls, both white and wheat.

Tasty Beef Sliders

3 lbs. ground beef

3 extra large eggs

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3/4 cup finely chopped onion

3 large garlic cloves, minced

1 cup panko (Japanese )bread crumbs

1 ˝ teaspoons salt

1 teaspoon black pepper

1/4 cup finely chopped fresh parsley (or 1 tablespoon dried)

1 cup pine nuts

In a large bowl combine beef with eggs, onion and garlic. Mix well. Add the panko, salt, pepper and parsley and mix well. Last, add pine nuts and mix until well incorporated into beef.

Use a 1/3 cup measure to form beef into rounds. Cook on grill to your liking. I like my sliders medium. Top with a tomato slice and some crumbled feta while still on the grill. Serve on toasted slider buns.

You will be amazed at how much flavor came flooding out of these tasty little sliders. Maybe it's the pine nuts. My guests raved. Honest.

I yielded 27 sliders from this recipe that can easily be cut down beginning with just one pound of ground beef.

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