Italian Sliders

We’ve been spending a lot of time in the kitchen lately adding new recipes to our recipe box. Some have been new creations that I have concocted, some have not made it past the planning phase (Liz needs to reign me in sometimes) and some are new variations on old ideas. These Italian Sliders kinda fit into two of these groups. While they have been around for awhile, (I mean who hasn’t heard of sliders) we recently began experimenting with Angostura aromatic bitters in some recipes.

I’m still a novice when it comes to cooking, just ask Liz how often she has come to my rescue in the kitchen. And one thing that still amazes me is how the addition of the minutest ingredient can influence the complete taste profile of the dish. These Sliders are a prime example, the flavors simply explode when the Angostura aromatic bitters are added.

These are perfect for parties, tailgates and let’s not forget the Super Bowl. They grill up fast so it’s not a problem to keep the crowd satisfied. But I caution you to make a double batch… you won’t want to run out.

For more inspiration check out these ideas on how to pump up the flavor in your recipes.

5 from 1 reviews
Italian Sliders
 
Prep time
Cook time
Total time
 
Add these tasty sliders to your menu. Recipe from PocketChangeGourmet.com
Ingredients
  • 1 pound ground beef
  • ½ medium onion, chopped finely
  • 1 clove garlic, minced
  • ¼ cup grated Parmesan cheese
  • ¼ cup chopped Italian parsley
  • 1 large egg, beaten
  • ½ black pepper
  • ½ teaspoon Angostura aromatic bitters
  • ½ cup fine breadcrumbs
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • 10 Mozzarella cheese slices
Instructions
  1. Add all ingredients into a large bowl and mix gently together with your hands.
  2. Shape mixture into 10 patties
  3. Cook on a 325 F griddle 3-4 per side, add cheese to melt
  4. Serve on small buns or dinner rolls along with tomatoes,lettuce and your favorite condiments

Disclosure: We were sent a bottle of Angostura aromatic bitters to try. As always, all the opinions are own own.

 

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