Not sure how blogworthy this is, but it is definitely bellyworthy. After food blogging for so many years, I often catch myself trying to one up the previous blogs. Always doing more complicated or time consuming recipes and neglecting simple, tasty, easy to cook food. Well this one puts a halt to that faulty mentality.
Here we have a super easy and quick burger you will make over and over. I have access to Elk, but Bison or Buffalo would work just as well. They are leaner and healthier than most versions of ground beef. I seasoned simply with Montreal steak seasing and then mixed it up with my hands. Shape golfball sized pieces into small patties with a big thumbprint well in the center.
I was going for a mushroom and swiss kind of thing, so on the stove I caramelized some cremini and button mushrooms in butter.
Now on to the grill. I actually let the grill heat up on high and then turn down to medium when I put the burgers on. This helps give good grill marks but reduces flareups. For medium rare these went about 3 minutes per side. At 2 minutes on the second side I put the fontina cheese on to melt.
For sliders I am a huge fan of these delicious potato dinner rolls. Brush them with a little melted butter and toast on the grill as the cheese melts. Then bring it all inside and assmeble.
With these I just go for a little whole grain mustard, fontina cheese, and the caramelized mushrooms. I have to say it is a simple yet outstanding combination.