Saturdays with Rachael Ray – Pimiento Cheese Sliders
Saturdays with Rachael Ray – Pimiento Cheese Sliders takes roughly 30 minutes from beginning to end. For $2.85 per serving, you get a main course that serves 4. One portion of this dish contains approximately 55g of protein, 71g of fat, and a total of 1204 calories. 23 people have tried and liked this recipe. A mixture of yellow mustard, onion, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Taste and Tell Blog. Overall, this recipe earns an excellent spoonacular score of 92%. Satay Sliders {Saturdays with Rachael Ray}, Club Burger Sliders with Avocado-Ranch Dressing {Saturdays with Rachael Ray}, and Saturdays with Rachael Ray – Bacon, Lettuce and Fried Green Tomato Sliders are very similar to this recipe.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 cup beef broth
8 slices good-quality dill pickle chips or bread-and-butter pickles
2 tablespoons butter
2 tablespoons flour
2 to 3 cloves garlic, grated or finely chopped
1 1/2 pounds ground beef sirloin
several drops hot sauce
1 cup milk
a drizzle of olive oil
3 to 4 tablespoons grated onion
3 tablespoons well-drained chopped pimientos
salt and pepper
1 cup shredded sharp yellow cheddar cheese
1 tablespoon paprika or sweet smoked paprika
16 slices good quality white bread
1 tablespoon yellow mustard
Equipment:
oven
baking sheet
sauce pan
griddle
frying pan
whisk
toothpicks
Cooking instruction summary:
Pre-heat the oven to 350°F. Cut the bread into 3-inch rounds or trim into slider-size squares. Arrange on a baking sheet and bake until lightly toasted and golden, 8-10 minutes.Combine the meat with the garlic, onion, paprika, beer, salt and pepper. Mix and form eight burgers (about 3 ounces each) and drizzle with oil. Heat a griddle pan or large cast iron skillet over medium-high heat. Cook the patties for 3-4 minutes on each side.Meanwhile, in a saucepan, melt the butter over medium heat. Whisk in the flour and milk and simmer to thicken for about 3 minutes; season with salt and pepper. Melt in the cheese and stir in the pimientos, mustard and hot sauce.Divide the patties among eight toast slices and top with the cheese sauce and another slice of toast. Garnish with the pickles and secure with toothpicks. ---------------------------adapted from Every Day with Rachael Ray December/January 2011
Step by step:
1. Pre-heat the oven to 350°F.
2. Cut the bread into 3-inch rounds or trim into slider-size squares. Arrange on a baking sheet and bake until lightly toasted and golden, 8-10 minutes.
3. Combine the meat with the garlic, onion, paprika, beer, salt and pepper.
4. Mix and form eight burgers (about 3 ounces each) and drizzle with oil.
5. Heat a griddle pan or large cast iron skillet over medium-high heat. Cook the patties for 3-4 minutes on each side.Meanwhile, in a saucepan, melt the butter over medium heat.
6. Whisk in the flour and milk and simmer to thicken for about 3 minutes; season with salt and pepper. Melt in the cheese and stir in the pimientos, mustard and hot sauce.Divide the patties among eight toast slices and top with the cheese sauce and another slice of toast.
7. Garnish with the pickles and secure with toothpicks. ---------------------------adapted from Every Day with Rachael Ray December/January 2011
Nutrition Information:
covered percent of daily need
