Appetizers Sliders

Sliders

Sliders, simply put, are a little bit of heaven in a bun. Will Gilson from Garden at the Cellar demonstrates his technique for turning out the perfect Slider with 3 simple rules: don't over-work the mix; get the grill nice and hot; and whatever you do, don't press them with a spatula. Treat them right and they'll return the favor.

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About Will Gilson

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  • sliders
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Sliders

Sliders, simply put, are a little bit of heaven in a bun. Will Gilson from Garden at the Cellar demonstrates his technique for turning out the perfect Slider with 3 simple rules: don't over-work the mix; get the grill nice and hot; and whatever you do, don't press them with a spatula. Treat them right and they'll return the favor.

About Will Gilson

Will Gilson is the chef of Garden at the Cellar in Cambridge, MA, and consulting chef at The Herb Lyceum in Groton, MA. Both restaurants are very different in nature, but collectively they share the same vision: Local, sustainable, fresh and seasonal food, cuisine and ingredients. Will’s interest in cooking has been evident from his early childhood years but took a serious turn in 1997, when he was 15 years old and apprenticed under Chef Charles Draghi of Boston’s North End Marcuccio’s. Will spent part of his college sophomore year in a 3-month internship at London’s Lanesborough Hotel under Chef Paul Gayler. Will’s culinary resume includes working with John Mathieson of Silks at the Stonehedge Inn, as well as having been an invited guest chef at Marcuccios Restaurant. Will is a 2005 graduate of Johnson & Wales University in Providence, RI, with degrees in Food Service Management and Culinary Arts.

Recipe

Ingredients

Makes about 20-25 sliders, 3-4 oz each, 2½" in diameter

Sliders

  • 5 lbs ground beef
  • 1 large shallot, finely chopped
  • ¼ bunch fresh marjoram leaves (about ¼ cup), diced fine (can substitute oregano)
  • 2 tbsp Parmesan cheese
  • 1 tbsp salt
  • pepper to taste
  • 1 tbsp honey
  • olive oil or vegetable oil
  • small hamburger or dinner rolls

Aioli Dressing

  • 1 cup mayonnaise
  • 1 clove garlic
  • 1 tbsp chopped rosemary
  • 1 tsp whole grain mustard

How-to

Mix Ingredients

  1. Add ground beef, shallots, marjoram, Parmesan cheese, salt and pepper to a bowl and mix gently, pushing the ingredients into the beef.  This keeps the meat tender
  2. Add honey and gently push into the mix with your fingers
  3. Make 3-4 oz patties, about 2½" or so in diameter
  4. Wipe grill with olive oil or vegetable oil to prevent sticking and place patties on hot grill for about 3-5 minutes on the first side, flip over and cook another 1-2 minutes.  Don't press down with the spatula!
  5. Let rest for a few minutes, add toppings and enjoy!

Make Aioli Dressing

  1. Combine 1 cup mayonnaise,1 clove garlic,1 tbsp chopped rosemary,1 tsp whole grain mustard

Serving Suggestions

  • Use rolls slightly smaller than burger size
  • Spread Aioili Dressing on rolls
  • Add other toppings as desired

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Comments (1)

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  1. EleniStathoulis:

    I made these for my Super Bowl party and I couldn't make them fast enough. Everybody loved them! (Feb 14, 2009 11:10:47 AM)