Stinky Sliders (aka Chase Utley Sliders)October 12, 2015 By Cathy — 2 Comments
Smashed patties served on a soft roll and topped with melted (stinky) blue cheese and crispy shallots.
Something big happened this month. My husband stopped feeling guilty about raising our boys as Mets fans. It’s been a long road. My first son Jack was born in 2004 and Max arrived in 2006, the last time the Mets were in the playoffs. And boy did joy erupt in our house at the end of September when the Mets clinched the NL East title and advanced to the playoffs for the first time in nine years. I can’t say it was the happiest moment in my husband’s life, (you know…marriage, birth of children…) but it was up there.
The enthusiasm in the house is contagious. I’ve even watched an hour or two of post-season baseball before slipping away to another TV to catch up on my latest Bravo guilty pleasure. And the post-season has had enough drama to rival even the best table-flipping moments on any Housewives show. Most notably in Game 2, LA Dodger Chase Utley had a hard slide into second, breaking shortstop Ruben Tejada’s leg. Ultimately Utley claimed his base, and the game changing call led the Dodgers to victory over the Mets. And to a lot of cursing and yelling in my house.
Upon review, Utley has been suspended for Games 3 and 4, for what the league has deemed an illegal slide. The decision is being appealed today and the final verdict should be handed down before game time tonight.
And (lucky us) we’ll be in the stands for Game 3 tonight, kids in tow, armed with our signs mocking Chase Utley, and waving our blue and orange foam fingers. But before we head in for tonight’s game, we’ll fortify with some good old-fashioned burgers. A little something I’m calling “Stinky Sliders” in honor of Utley’s controversial tackle slide. These mini burgers are, eh hem, smashed patties, liberally seasoned with salt and pepper, and served on a soft roll and topped with melted (stinky) blue cheese and crispy shallots.
I may not be the biggest baseball fan, but I do know how to express my support through food. And what better way to celebrate with my guys than with a crispy-edged, gooey burger, sprinkled with just the right amount of salt and a big dash of resolve. LET’S GO METS!
- Crispy Shallots
- 2 cups canola oil
- 4 large shallots, thinly sliced into rings (about two cups)
- ⅓ cup Wondra flour
- Beef Sliders
- 1 pound ground beef (80/20 meat:fat)
- 6 oz Gorgonzola cheese (or your favorite blue cheese), sliced or crumbled
- Salt and Pepper
- 8 sliced small potato rolls
- For the shallots: Heat canola oil in a heavy pot fitted with a deep fry thermometer to 375 degrees.
- Add Wondra flour to a large ziploc bag and sprinkle in shallots.
- Seal bag and shake vigorously until all shallots are evenly coated with flour.
- Remove shallots, gently shaking off extra flour and add to heated oil.
- Cook shallots until golden brown and crispy, about 3-4 minutes.
- Remove shallots from oil and allow to drain on a paper towel-lined dish.
- Sprinkle with salt.
- For the sliders: Evenly divide the ground beef into 8 portions.
- Very gently shape burgers into balls - do not overwork!
- Heat a cast iron skillet over high heat for about 2 minutes or until very hot.
- Brush pan lightly with canola oil.
- Place rounded portions of meat into the skillet and press down with a large spatula until evenly flattened.
- Season with salt and pepper and cook until the edges are browned, about 2 minutes.
- Flip burgers and season the other side with salt and pepper and top with cheese.
- Cook about 2 minutes or until desired doneness.
- Cover pan for a minute to allow the cheese to melt.
- Place each burger on a sliced roll and top with crispy shallots.