Louisiana Sliders - NuWave Pro Plus Manual And Cookbok

Louisiana Sliders

Serves: 8
Remoulade Sauce Ingredients:
½ cup mayonnaise
¼ Dijon mustard
¼ cup whole-grain mustard
3 tablespoons hot sauce
3 gherkins, finely diced
2 scallions, finely diced
Kosher salt and freshly ground black
pepper
Burger Ingredients:
1 teaspoon sweet paprika
1 teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cayenne pepper
2 tablespoons salt
2 tablespoons black pepper
1½ pounds ground beef chuck
1 tablespoon canola oil
16 thin slices pepper jack cheese
8 slider buns, split and lightly toasted
8 sliced red onion
8 slices tasso ham, griddled until
golden brown
2 tablespoons hot sauce
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Directions:
1. In small bowl, whisk together all
remoulade sauce ingredients and
season with salt and pepper.
2. Cover sauce and refrigerate for at
least 30 minutes before serving.
3. In small bowl, combine first 7 burger
ingredients and mix well; set aside.
4. Form ground beef into 8 uniform
slider-size patties, making
indentation in center with
your thumb.
5. Rub spice mixture into 1 side of
each patty and place spice side
down on 3-inch rack.
6. Season tops of patties with salt
and pepper and cook at 350°F for
5-6 minutes per side.
7. Top each burger with 2 slices of
cheese and cook at 350°F for 1-2
minutes, until cheese has melted.
8. Assemble burgers on buns and top
with remoulade sauce, onions, ham
and hot sauce.
Barcelona Burgers
Serves: 4
4 tablespoons extra-virgin olive oil,
divided
9 slices olive bread, lightly toasted
2 cloves garlic, crushed
¼ cup sliced almonds
½ cup chopped roasted red peppers
1 tablespoon sherry vinegar or red wine
vinegar
1 teaspoon smoked paprika, divided
1¼ teaspoons kosher salt, divided
1½ pounds ground beef chuck or
ground lamb
2 shallots, finely grated (about ¼ cup)
4 slices Manchego cheese
Lettuce leaves
Directions:
1. Brush olive bread with 2 tablespoons
olive oil.
2. Place 1 olive bread slice, almonds,
and garlic on foil-lined 3-inch rack.
3. Toast at 350°F for 4 minutes per side.
4. Remove all the ingredients from Oven
and cut crust from bread and
discard.
5. Tear bread into 1-inch pieces and
transfer to mini food processor or
blender.
6. Add roasted peppers, vinegar,
remaining 2 tablespoons olive oil,
½ teaspoon paprika, and ¼ teaspoon
salt. To blender and pulse until
slightly chunky; set aside.
7. In large bowl gently mix the ground
meat with shallots, 1 teaspoon salt
and remaining ½ teaspoon paprika
until just combined.
8. Form beef mixture into 4 1-inch-thick
patties.
9. Place patties on 3-inch rack.
10. Cook at 350°F for 5-7 minutes per
side, pausing to add cheese with 2
minutes remaining.
11. Spread roasted pepper sauce on
the remaining 8 olive bread slices.
12. Transfer burgers to bread, top with
lettuce and serve.
Tip: The NuWave Twister works
perfectly for blending the peppers.
Ale House Burgers
Serves: 6
3 pounds ground beef
¼ cup beer
2 tablespoons Montreal seasoning
½ cup shredded Cheddar
Romaine lettuce
6 hamburger rolls, toasted
Directions:
1. In large bowl, mix together ground
beef, beer and grill seasoning until
well incorporated.
2. Divide beef into 6 equal portions
and flatten.
3. Place 2 tablespoons cheese in
center of each beef portion and
wrap the edges around cheese to
form a ball.
4. Flatten balls into patties and place
on 3-inch rack.
5. Cook at 350°F for 5-7 minutes per
side.
6. Serve with lettuce on toasted buns.
Tip: You can substitute your favorite
flavor of cheese for Cheddar, if
desired.
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