Sliders on a Stick — An Easy Party Fix for Hamburgers

Wine tastingThe first taste and thought that comes to mind when wine tasting are typically the most powerful. Here’s what I’m talking about: the Belmonte Cellars Conner’s Blend is advertised as their go to steak wine. The minute I took a sip, I knew this wine just had to be served with a good, juicy hamburger. The flavor profile hit me and my mind immediately went to a summer afternoon in the yard, enjoying a hamburger hot off the grill while enjoying this bold and flavorful wine.

belmonte cellarsI eat vegetarian a good percentage of the time and the flavors of roasted cauliflower or even a grilled Portobello mushroom would also pair perfectly with a wine like the Conner’s Blend.

sliders

Belmonte was the featured winemaker at my studio during Vino in the Village last week and I wanted to stay true to my first taste and so I paired the wine with — you guessed it — a take on the hamburger. Hamburgers aren’t the right size for a wine tasting and a slider wouldn’t have been cost effective because I was prepping for upwards of 400 people.

assembling sliders on a stickThat is when the idea of a Slider on a stick came to me. I wanted this taste to be bite size and yet still get the flavor profile of a hamburger. Serving the components of a slider on a stick was easy to prepare and easy to eat; how good is that?

Dipping sauceI realized that the hamburger would have to be in the form of a meatball to stay on the stick and this worked perfectly, along with tomato, cheese and pickle.

slider on a stick

Whether you are having a wine tasting or a summer party with friends, try my Sliders on a Stick!

how good is that

Sliders on a Stick
Yields enough for a party!
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Ingredients
  1. Brioche burger buns
  2. Pickles, sliced into thin rounds
  3. Cherry tomatoes, halved lengthwise
  4. Cheddar cheese, cut into small cubes
  5. Dijon mustard or BBQ sauce for dipping
  6. 6 inch bamboo skewers
Meatballs
  1. 2 pounds lean ground beef
  2. 1 pound ground pork
  3. 2 eggs
  4. salt
  5. pepper
  6. ½ cup milk
  7. ¼ cup favorite bbq sauce
  8. ½-1 cup dried bread crumbs
For Meatballs
  1. Mix all ingredients together and mix in enough breadcrumbs so that mixture isn’t wet but not dry. Chill in fridge for at least 30 minutes.
  2. Preheat oven to 350 degrees.
  3. Line baking sheets with foil. Using a 1 inch scoop, make meatballs and roll in your hand to form perfect rounds. Place up to 48 meatballs per baking sheet. Bake in the oven for 15-20 minutes until fully cooked.
Toasted Buns
  1. Slice each bun half into 6 pieces, toss on a baking sheet and toast in 350 degree oven for 10 minutes, you don’t want them dried out just crisp.
To assemble
  1. Start by sliding a tomato half on skewer, followed by pickle then cheese, next a meatball and finally to finish a piece of bun.
  2. Serve when meatballs are warm or at room temperature. Serve with your favorite condiments for dipping. I used a Blackberry Dijon Mustard with Cabernet and I’m working on making my own version of this, coming soon!
Shaun Myrick http://www.shaunmyrick.com/

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