This recipe will show you how we make our Cheese Dots Burger Sliders, as well as teach you a simple herb mayo, hoping you will never buy mayo again!
How to make
For the burgers:
Wash your hands and wear gloves. Wash and sanitize all surfaces, knives, as well as grinder.
Cut the meat into large cubes. Freeze the meat for 30 minutes, together with every part of the grinder to help the process.
Coarse grind first. And then go through it again with the smaller grinder attachment.
No seasoning or egg is necessary. Compact the meat in your hands and shape into little balls.
If using a cookie cutter, find one that is just a bit bigger than the Cheese Dots, as the meat will shrink on the grill. If using just your hands, flatten the meat, trying to keep it as round and consistent as possible, being just a bit bigger than the Dots.
Thickness is up to you and how you like your burgers to be. Set aside.
Wash your hands. Wash and sanitize all surfaces, knives, as well as grinder.
If you are not grinding your meat at home and are using ready-made patties, use that cookie-cutter mentioned above to cut your patties to the size of the Dots.
Preheat your oven to 400F and slide your Cheese Dots in when it comes to temperature.
For the mayo: Put all your ingredients, except the oil, in your blender.
Put the lid on the blender, but leave the little hole part open.
Start your blender at slow/medium speed. Add the oil in a slow and steady stream, until you see your mayonnaise thicken.
Add salt and pepper to taste. Keep it in an air-tight container in your fridge for up to 5 days.
Once the mayo is done, you can grill your patties while your Dots are in the oven.
And this is the amazing part: your burgers can be done to your likeness. Rare, medium-rare, or whatever suits you, but if you want to be safe, make sure to cook the burgers to 160F internal temperature.
For the burger, if grinding at home:
Sirloin + Striploin- 75%
Fat trimmings from a sirloin roast - 25%
Make sure to buy good quality, fresh meat.
For the Mayo:
1 cup of Oil (1. see notes)
1/4 cup of chives & dill - chopped (2. see notes)
1 tbsp lime/lemon juice
1 tbsp of Dijon Mustard
Oil: we used Olive Oil because we didn't have any other oil, but Extra Virgin Olive Oil will give you a stronger tasting mayo. If that's not what you're looking for, you can use Canola, Sunflower Seed, or any other neutral oil of your choice.
Herbs: we are using Dill and Chives, but you can use whatever your creativity desires. Only Chives, some roasted (or not) garlic, hot sauce, or nothing. This part is entirely up to you and the measurements are to your taste.