Spice up your Superbowl menu.
Chef Aaron Ballard from Harmons shares a slider recipe you have to try.
Hawaiian sweet rolls
Medium or small Fried Egg
Follow the instructions for making the pickled beets, spicy mayo and burgers. Spread an even layer of spicy Mayo onto each side of the bun and assemble in the following order; Burger, pineapple, beet, egg and arugula. Put top of bun on and press down a bit so that egg yolk breaks and runs down burger. Skewer the whole lot together to keep it from falling apart.
Pickled Refrigerator Beets
4 large red beets without tops
2 cups vinegar (I like a blend of white distilled and rice)
4 Tbsp kosher salt
½ cup sugar
1 cup water
2 tsp canola or olive oil
Clean beets and rub in a bit of oil and rub with a pinch or two of salt. Preheat an oven to 400F. Make a packet out of foil and wrap beets in the packet making sure that edges are folded up so it doesn’t leak liquid in the oven. Roast for approx. 1 hour or until beets are fork tender. Remove beets from packet and allow to cool. With rubber gloves on rub off peels (they should rub right off).
In a sauce pan combine vinegar, water, sugar and salt and bring to a boil for a minute. Remove from heat and allow to cool down. Slice beets into 1/8″ rounds and using a round cutter cut about 2″ in diameter to fit on the slider. Place in jar or bowl and pour pickling liquid over them. Place in fridge for a few hour to take on flavor. They will keep in the fridge for a week.
Sunny Side Up Egg
16 small or medium eggs (quail eggs work great too)
1 or 2 large yellow onions
3 Tbsp canola, avocado, or vegetable oil
Salt to taste
If you are using medium or small eggs peel and slice the onion into ¼” thick rings and separate out the rings that are at roughly 1.5″ to two inches and reserve. You can caramelize the rest of the onion and add them to the burger “animal style”.
Crack the eggs and separate the yolks from the whites. Lightly beat the whites to help denature the albumen so they can be poured easier.
In a non-stick clean pan place a tsp of oil and turn heat to medium. Once pan is hot place an onion ring in pan and pour in enough separated white to fill bottom of onion. Carefully place a yolk in the middle and cook until white has set firm but yolk is still loose. Lightly salt and place in warmer until ready to assemble burger. Leave the onion attached to the egg. If you are using quail eggs simply crack and cook sunny side up. Do not hold eggs long or they will overcook. Leave cooking the eggs as the last step before you assemble your sliders.