I believe the biggest trick to sliders is the roll. Fortunately, I discovered online a recipe for consistently awesome pretzel rolls. They're very simple to prepare; most of the hassle is just waiting for the yeast to do its thing.
As soon as the rolls hit the oven, it's time to shape and cook the patties. Nothing special; 80/20 beef, salt, pepper.
I don't tend to have as much good cheese on hand as I'd like, but sometimes nothing beats a good sharp cheddar. A minute under the broiler and then it's time for the magic to happen:
I finished off the toppings with homemade pickles from a friend and some of the world's best mustard from my last trip to Asheville, NC.
Special thanks for this blog posting goes to a drunken promise at a brewery last night.
