Creations! BLT sliders

Okay, I’m a bleu cheese fanatic.
Growing up I refused to touch the stuff that my mother insisted was manna from the gods, but now I am addicted.  If a recipe calls for bleu cheese, I’m in!
I love traditional BLT sandwiches with freshly cooked crispy bacon, crunchy lettuce, ripe summer tomatoes and a slather of mayo…how could bleu cheese not make this even better?
Of course I am a big fan of bacon too, who isn’t, but I can’t quite bring myself to embrace the bacon on a hamburger concept, a little too much meat for me, not to mention fat.  I think you can get a much more satisfying meal by keeping things a little more in balance, reducing the guilt factor without sacrificing taste.
Hence…
Bleu cheese, lettuce & tomato…

This little bite of delight combines the fresh kick of a BLT sandwich with a boost of hardiness from the burger, and flavor from the bleu cheese…it’s a definite new favorite at our house!

Of course, to make this extra special, serve the sliders piled on a really cute platter and everyday fare is ready for entertaining!

You saw this one full of 5 minute Mystery Dip the other day [see Aug 6]

Show some love for your favorite team or your favorite place…

Stroll over to JMdesignsGallery.com to see lots of different platter designs…

In the meantime, here’s how we make our FAVORITE burgers:

I always get ground chuck for burgers because if you don’t have a some fat to lean ratio, they will be tough.  Ground chuck is usually about 80/20 which is just about right, but get extra lean if you prefer.  We mix in 1 package of Lipton dry Onion Soup mix, some healthy dashes of Dales steak sauce* or use Worcestereshire or your favorite steak sauce.

Gently mix in the seasonings. The secret to moist, tender burgers is to only gently mix ingredients, barely working the meat.  The more the beef is handled the tougher the burger.

I just barely fold in the seasonings in a pan and then separate into even piles and then form the burgers just firm enough to stay together.

Also, Bobby Flay [Food network master griller] says to make sure you put a depression in the middle of the finished patty so as it cooks it won’t puff up in the middle and it will cook evenly.

Ready for the grill!

Ready to eat! We like ours well done by the way, these look a little crispy but were still delicious!

Souper” Sliders            for a printable version click here
1 envelope dry Onion Soup Mix, I always use Lipton
2 lbs. ground chuck
2-4 T Dale’s* seasoning, Worcestershire or steak sauce

Gently mix seasonings into beef and form into 8-10 slider size patties.  Grill until cooked through and serve on buns with your favorite toppings.  We used sliced tomato, iceberg lettuce and chunky Bleu Cheese salad dressing.

These sliders are great to make ahead and freeze in individual patties to pull out as needed.

*I feel sorry for y’all if you can’t buy Dale’s steak seasoning in your local grocery, we can’t live without this stuff!

Visit dalesseasoning.com
for ordering and information!

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