Gourmet sliders Italian style!
Many of us chefs have endless gourmet slider ideas. Chefs in Las Vegas offer a wider variety of gourmet sliders than the rest of the world combined. That is because Las Vegas is rated as the burger capitol of the world. Burgers and sliders are bomb munchies in Las Vegas! I have posted cheese stuffed gourmet burger recipes in the past. Cheese stuffed sliders are not difficult to make, so it was about time that I created a cheese stuffed slider recipe for the gourmet slider fans. Fontal and fontina cheese are the same cheese. The word fontina is usually used to describe fontina cheese that is made in America. In Italy, fontal usually describes a higher quality fontina cheese. I selected a high quality imported Italian fontal cheese for this recipe. The difference in quality is easily noticed! Fontal cheese easily melts, so it is perfect for stuffing slider size burger patties. Sweet peppers (peperoni) are a classic Italian accompaniment for grilled meats and beef. Unlike many French chefs that try to make rules for sandwich ingredient requirements to suit their own personal tastes and egos, Italian chefs know when a flavor combination is just right and no other ingredients are needed. Sandwich spread is not needed when Imported Italian fontal cheese and sweet peppers flavor certified angus beef sliders. The flavor is perfect as it is!
Shiny Hamburger and Slider Rolls Recipe: This recipe makes 3 large hamburger rolls for 6 to 8 ounce burger patties and 6 slider rolls! You can scale the dough for any size burger roll that you want, but for extra large burger rolls, more yeast should be added to the recipe, so the center of the roll does not become too dense. A 25% to 50% increase of the yeast proportion may be needed for rolls that are larger than 5" wide. Bread flour is used in this recipe. All purpose flour will not produce the same texture. All measurements in this recipe are volume measurements and not weight measurements. This recipe requires no proofing of the dough! The yeast is accelerated by the sugar during the activation time. This recipe is written for an electric mixer with a dough hook attachment! Mixing: Place 1 tablespoon of dry yeast or 2 tablespoons of fresh yeast in an electric mixer bowl. Add 1 cup of lukewarm water. (115 degrees is good for this recipe) Just dissolve the yeast in the water! Add 1/3 cup of vegetable oil. Add 1/4 cup of sugar. Let the yeast activate, undisturbed, for 5 minutes. Add 1 egg. Add 3 cups of sifted bread flour. Let the flour float like an island! Place 1 teaspoon of sea salt on top of the island of floating flour. Place the mixer bowl on an electric mixer. Attach the dough hook. Turn the mixer on and use a medium low speed to start mixing. Scrap the bowl while the mixer is turned off occasionally. When the ingredients form a loose wet dough, start adding a little bit of bread flour at a time, till the dough just starts to gather on the hook and pull away from the mixing bowl. Add only enough flour to form a soft dough and not a firm dough! Bench the dough on a lightly floured countertop. Portions: This recipe works well for regular size hamburger rolls and slider rolls. Cut the benched dough into portions. (Golf ball size portions are slider bun portions. Hamburger bun portions can range from tennis ball size to baseball size.) Shaping: Roll each portion with one hand, on a flour dusted counter top, till a ball shape is formed. Place the tip of the index finger of your hand against the thumb to form a round hole shape. Use the thumb of the other hand to press each portion of dough through the hole formed by the thumb and index finger of the other hand. Press the dough through the hole and stuff the dough into the smooth ball that is formed, so smooth dough ball expands like a balloon. When you get to the last bit of dough on each smooth ball, twist the dough ball to seal the dough ball shut. Place each dough ball with the sealed side facing down, on a parchment paper lined baking pan. Space the larger rolls 3" apart and space the sliders rolls 2" apart. Resting and Egg Washing: Let the dough rest for 10 minutes at room temperature. Do not proof the shaped dough portions over an oven or in a proofing box! After 10 minutes, gently brush each dough ball with plain egg wash.
Baking: It takes just about the same amount of time to bake slider portions as it does to bake large hamburger roll portions. The larger hamburger rolls do need an extra couple minutes of baking time. Bake in a 425 degree oven for 10 to 12 minutes. (Quickly check at 8 or 9 minutes.) When the burger and slider rolls are cooked to a light brown shiny color, then they are ready. Allow the rolls to cool and stale for 2 hours. The burger and slider rolls can be reheated in an oven for about 1 minute before being used. Handle the finished shiny burger rolls gently, because the shiny finish is easy to damage.
Fontal Stuffed Angus Beef Slider Patties: The burger patties are delicately seasoned with a Northern Italian style spice mixture! Place 8 ounces of certified black angus ground beef into a mixing bowl. Add sea salt and black pepper. Add 1 pinch of ground sage. Add 1/2 teaspoon of garlic paste. Add 1 small pinch of nutmeg. Add 1 tablespoon of plain Italian breadcrumbs. Mix the ingredients together. Divide the ground beef mixture into 3 equal size portions. Roll each portion into a ball shape. Press each ball shape into a very thick slider patty shape. Cut 3 coin shaped pieces of imported Italian fontal cheese that are 3/16" thick and about 1" wide. Set the fontal cheese coins on top of each patty portion. Press each fontal cheese coin halfway down into each patty portion. Spread the displaced ground beef back over the top of each patty. Uniformly seal the cheese coins in the middle of each patty. Finish shaping each slider patty, so they are uniform in shape. Chill the fontal cheese stuffed slider patties, till they become firm.
Peperoni: Heat a saute pan over medium/medium low heat. Add 1 1/2 tablespoons of olive oil. Add 1/2 cup of thin sweet red bell pepper strips. Add 1/2 cup of thin sweet orange bell pepper strips. Add 1/2 cup of thin sweet yellow bell pepper strips. Constantly toss and saute, till the peperoni is cooked al dente, with no browning at all. Season with sea salt and white pepper. Keep the peperoni warm on a stove top.
Italian Fontal Formaggi Stuffed Angus Beef Sliders with Peperoni: Cheese stuff burger or slider patties must be cooked medium rare to medium, or the cheese stuffing will not melt! Warm 3 shiny slider buns in a 250 degree oven. Heat a seasoned/non-stick griddle or saute pan over medium heat. Add 1/2 tablespoon of blended olive oil. Grill the fontal cheese stuffed black angus slider patties, till both sides become brown and they are cooked to at least a medium rare/medium temperature of 140 to 145 degrees. Split the warm shiny slider rolls in half and place the bottom halves on a plate. Place the fontal cheese stuffed slider on the slider rolls. Place a tall mound of the peperoni on each slider. Use fancy bamboo skewers to spear the shiny slider roll tops in place. Garnish the plate with Italian giardiniera and an Italian parsley sprig.
Buono hamburger piccoli di Italiana! These are some great tasting gourmet sliders. Yum! Ciao baby! ... Shawna
Hiç yorum yok:
Yorum Gönder