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As far as I can find out from all my burger meister buddies the term “Slider” simply describes a mini-burger weighing in at about two ounces or so. Originally an all-beef thin patty steamed with minced onion, squirted with ketchup and served on a small soft bun.

If that sounds like the classic White Castle burger, you are 100 percent correct! I’ve definitely put away a “few” sacks of White Castles in my day or should I say night especially after closing time!

I truly like making sliders with a little more pizzazz and of course a generous splash of beer! This slider trifecta makes the best of baby lamb, Mexican-style ground turkey, and Angus beef. Remember to always cook with a warm big heart, the freshest, seasonal products and only the finest beer available (don’t forget to keep a cold one nearby to keep the whistle wet). Until we meet again in the Brew Chef Corner! Cheers!

Here we have a kickin’ combination of flavors. Lamb with its unique taste blended with a complex chocolate stout, savory sun dried tomatoes, sweet almost smoky roasted garlic and fragrant basil, it doesn’t get more delicious than that until you top it all with a slice of smoked gouda cheese. Don’t grill these sliders more than medium rare and be sure to complement them with the same beer you use in the recipe. Two pounds of ground meat will make at least 16 two oz sliders. An hour should be plenty of time to put these delectable burgers together and grill them up!

Ingredients:
- 2 pounds ground lamb, 80% lean
- 1 Tbs sea salt
- 2 ounces chocolate stout
- ¼ cup sun dried tomatoes, chopped
- 10 cloves garlic, roasted and chopped
- 1 bunch basil leaves picked, washed and chopped
- 1 tsp cracked black pepper
- Vegetable oil spray for grilling

Method:
Chill the meat until use. In a cold metal mixing bowl blend the meat thoroughly with remaining ingredients until fully incorporated. Roll the mixture into 2 oz balls then flatten into ¾ inch patties. Spray the sliders lightly and place on a hot clean grill and cook over medium high heat for three minutes then flip and repeat. Don’t overcook. Lay a slice of cheese on each slider for the last minute of cooking. Place the buns on the grill and lightly toast. Put the sliders on the buns and enjoy with a cold chocolate stout.

Ground turkey makes a moist, flavorful and healthy burger. I take advantage of turkey’s mild flavor by incorporating bold ingredients. For these tasty sliders we are utilizing the big flavors of Mexico. Smoky chipotle chiles add a wonderful spiciness, cilantro a fragrant herbaceous quality, and the sharp cheddar cheese complements the burger with its rich creaminess.

Be sure to fully cook these sliders and munch them up right away so they don’t dry up. Ground chicken works great in this recipe as does any meat. Pale ale adds just the right amount of hops and I add the tequila just for fun! Preparation and cooking time shouldn’t be more than an hour. Two pounds of ground turkey will make about 16 two oz sliders. Enjoy with a cold beer of your choice and a shot of good tequila.

Ingredients:
- 2 pounds fresh ground turkey, cold
- 1 Tbs kosher or sea salt
- 2 ounces pale ale, chilled
- 1 ounce tequila, chilled
- 6 cloves garlic, minced
- 2 chipotle chiles in a adobo sauce, chopped
- ½ bunch cilantro, leaves picked, washed and chopped
- 1 cup sharp cheddar cheese, shredded
- 1 tsp cracked black pepper
- 1 tsp adobo sauce mixed  with 1 tbs good mayonnaise
- 16 small buns
- Tomatoes, small, ripe and sliced
- Green leaf lettuce
- Vegetable oil spray for grilling

Method:
Using either an electric mixer or by hand thoroughly mix the turkey with the salt. Blend in the ale and tequila and work in the remaining ingredients and chill for 15 minutes. Portion into two ounce patties. Lightly spray each slider and place on a clean, hot, oiled grill and cook for three minutes on each side. Serve on a soft bun with a little bit of the chipotle mayo, a slice of tomato and lettuce.

ANGUS BEEF, BACON, BLUE CHEESE AND BEER SLIDERS WITH HORSERADISH SAUCE

Angus beef is typically a more flavorful steak with a good balance of fat. I prefer 85 percent lean ground Angus cut from the “chuck” for these sliders. The mixture of bacon, beer and blue cheese is perfect and the horseradish sauce really sets it off. I use the most potent horseradish I can find or I grate my own. Give yourself a good hour or so to prepare and grill these tasty morsels. You will end up with about 16 of them. Fix up a quick condiment tray with all the fixins’ to make it complete! A robust Porter works great with the smoky richness of this slider.

Ingredients:
- 2 pounds Angus chuck,  fine ground
- 1 Tbs Kosher salt
- 2 ounces Porter, chilled
- ½ pound bacon, cooked, chilled and crumbled
- 4 ounces blue cheese, crumbled
- 1 Tbs Worcestershire
- 1 tsp cracked black pepper
- 2 Tbs fresh parsley, chopped
- Vegetable spray for grilling
- 16 small buns

Method:
Blend all the ingredients together. Form into two oz patties. Lightly spray and place on a clean, hot and oiled grill. Cook on each side for about 3 to 4 minutes or until medium rare. Serve with the horseradish sauce on a soft bun.

Stout and horseradish work well together in the kitchen. The intensity of the horseradish is mellowed by the sweet complexity of the dark brew. This sauce is especially tasty on burgers although it also loves grilled and roasted meats and sausages. This recipe will yield about twelve ounces and will last refrigerated for a month.

Ingredients:
- ¾ cup sour cream
- ½ cup good mayonnaise
- 2 Tbs hot horseradish, grated
- 2 ounces hearty stout
- 1 tsp Kosher salt
- Cracked black pepper
- Dash of Worcestershire
- Dash of Tabasco sauce

Method:
In a small bowl, whisk all the ingredients together. Chill until ready to use.