Who doesn't like a bite-size cheesburger? Well, me, that vegetarian thing sometimes gets in the way... but everyone else really seemed to enjoy them.
To make the sliders, I sliced 1 small yellow onion in long thin strips and cooked over med-low heat with a little bit of olive oil. Continue to scrape the brown bits on the bottom of the pan as the onions cook. When the onions begin to brown (abt 15 min of cooking), I like to hit them with a dash of balsamic vinegar to bring out the sweetness. Let cook for abt 5 more minutes.
For the burger meat, I just took ground chuck (abt 1/5lb) mixed with about 1 tspn garlic powder, 1 tspn onion powder and a little bit of salt and pepper. Form small mini-patties, about 1.5-2 inch circumferance. Once the patties are formed, you can throw them straight on the grill.
Meanwhile, cook the bacon and thinly slice the cheddar cheese.
The burgers cook quickly. As soon as you flip, you can top with cheddar cheese so that it gets nice and melty. You can also open up your buns onto the top rack of the grill in order to heat them.
Build your sliders: Bun, burger, cheese, bacon and onion. Pair with seasoned waffle fries and fresh watermelon slices.
WAFFLE FRIES
Although it's much healthier to bake your fries in the oven, they just don't taste as good.
If you're going to splurge and have fries, do it up right and fry 'em. Heat olive oil in a deep skillet and stick a frozen fry in the oil (just 1). When the fry begins to sizzle you know the oil is ready to cook.
After you've fried and have placed the fries on a paper towel rid excess oil, sprinkle evenly with salt, garlic powder, onion powder, a little bit of paprika and fresh squeezed lime juice.
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