May gave us some warm days around here and we’ve been using our grill a lot. I wasn’t really intending to blog about these sliders, but decided that they were so good I had to share them now at the beginning of the season, rather than make them again later for the blog. It feels like summer after all.
The recipe for this is based on a favourite meatball recipe which I adapted for these sliders. I’d normally serve them with fresh, soft mozzarella to get extra milky stringiness – but I had used all of mine earlier in the week, so I defaulted to shredded hard mozzarella, which was also good, but does not photograph as nicely.
Watch the grill on these ones – the oil from the pesto will drip down into the flames and you have to watch them like a hawk so they don’t go up in flames. But it’s worth it – trust me.
PS: Did you notice that my blog got a little face lift? I simplified the look, changed the font, removed some colour , streamlined sharing buttons, added a featured posts section in the sidebar and most importantly fixed the subscription feature. Feel free to sign-up and you’ll be notified of all new posts. My portfolio site also got a little revamp and now both the blog and site feel like they are part of the same family.
- 1/2 cup of plain bread crumbs
- 1/4 cup of milk
- 700 grams or so of ground beef
- 1/3 cup of pesto (homemade or store bought)
- 1/4 cup of chopped flat leaf parsley
- salt and pepper
- sliced tomato
- torn basil leaves
- sliced fresh mozzarella or shredded mozzarella
- slider buns
- Add breadcrumbs to a large bowl. Cover with milk and let sit a couple of minutes until soaked into breadcrumbs. Add meat, pesto and parsley to breadcrumb mixture and season with salt and pepper. Combine well until smooth. Use 1/4 cup measure to shape slider sized patties (about the size of a small palm)
- Heat BBQ to about 400F. Grill patties on each side for 2 minutes or so (keep an eye on the flames) until crispy on the outside and moist on the inside. Add cheese towards the end of cooking so it has time to melt slightly.
- Serve on buttered slider buns with a slice of tomato on a torn basil leaf.