Summer Grub: Sliders!

June 18, 2009

slidersThese sliders are so easy and simple to make. They might look kind of boring in this photo but I promise you they are 100% amazing.


Makes 20 sliders
3 lbs ground chuck
2 T kosher salt
1 T freshly ground black pepper
½ C minced white onion
1 T minced garlic
20 potato rolls

Knead first 5 ingredients together with your hands. Divide into 20 balls. Cook on an oiled skillet on medium-high heat, flattening the meat with a spatula. Cook until both sides have browned and centers are no longer pink. Transfer to a paper-towel, pat off grease, and put in potato roll. Fix it up with a pickle and your favorite condiments (I recommend this sauce called “ketchup”) and go to town.


I made some food for friends this past weekend and had a couple fan fave dishes. I’ll post the slider and Texas sheet cake recipe in the following days but here you have the recipe for my favorite summertime classic, the potato salad.

potatosaladI adapted this recipe from  It’s not too mayoey (yes, mayoey) so you can taste the veggies and the celery gives it a great crunch. A potato salad hater told me that it looked so appetizing he was willing to try it and judging by his clean plate, he liked the way it tasted as well. I use Vegenaise, which is more flavorful than mayo. Vegan or not, I highly suggest it in all dishes calling for mayo.


2 lbs red new potatoes

2 lbs white new potatoes
3 medium celery stalks, small dice
1/2 medium red onion, small dice (about 3/4 cup)
1/2 cup Grapeseed Oil Vegenaise
3 tablespoons finely chopped fresh Italian parsley
3 tablespoons whole-grain mustard
1.5 tablespoon cider vinegar
1 tablespoon honey
Kosher salt & pepper, to taste

Boil the whole potatoes and drain when potatoes are soft enough to pierce through with a fork (about 18 minutes). Let cool and peel the skin off of half the potatoes. Cube potatoes and mix with remaining ingredients. Refrigerate for 2+ hours.