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Grass Fed Beef Sliders with Za’atar Skillet Home Fries

By Lily Wokin





A quick weeknight home cooked meal sure to please anyone! These mini cheeseburgers with home fries are a great addition to dinner or served as small bites during a cocktail gathering. My version of sliders packs in a lot of flavor into the patty itself by adding a hint of sweetness from the bbq sauce and kick from the Dijon mustard. They are fun to enjoy and better yet don’t require much kitchen space, prep time or equipment.


Prep Time

20 minutes

Cook Time

25 minutes

Total Time

45 minutes

Servings

6 sliders


{ALL INGREDIENTS CAN BE PURCHASED AT ALL MORTON WILLIAMS OR SHIPT FOR DELIVERY}


Ingredients for slider patties

· 8 oz. organic grass fed beef (I prefer Natural Australian Angus Pure)

· 2 teaspoons kosher salt

· 2 teaspoons fresh cracked black pepper

· ½ teaspoon Dijon mustard

· ½ teaspoon bbq sauce

· 1 teaspoon paprika

· 1 teaspoon fresh chopped rosemary

· Cooking spray for the griddle


Slider Toppings

  • 1 cup baby arugula

  • 1 teaspoon mayonnaise

  • 6 slices of plum tomatoes

  • ½ cup of sliced Spanish onions

  • 6 slices of cheese (for this recipe I used Morbier cheese. It’s mild, sweet with a slight tang and is known for it’s elasticity making it great for melting)

  • 6 slider buns (King’s Hawaiian Sweet Rolls are perfect for grilling)



Ingredients for Za’atar Skillet Home Fries

  • 6-7 baby Yukon gold potatoes

  • 1 tablespoon unsalted butter

  • 1 tablespoon fresh lemon juice

  • 2 teaspoons za’atar seasoning

  • 1 teaspoon pink Himalayan salt

  • 1 teaspoon fresh chopped rosemary

  • 2 tablespoons toasted sesame oil


Equipment

  • Griddle for sliders and buns

  • Small non-stick skillet with lid

  • Mixing bowls for slider patties

  • Spatulas

  • Small tong



Instructions for Grass Fed Beef Sliders


  1. Pre-heated the griddle at medium-high heat with cooking spray

  2. Start grilling the onions before cooking the sliders (about 10 minutes total)

  3. Combine the dry and wet seasoning with the ground beef in a mixing bowl

  4. Form the seasoned ground beef into 6 patties (about 2 to 2 ½ inches each)

  5. Cook the patties for 2-3 minutes on the first side

  6. On the second side, reduce heat, add the cheese and cover with lid for 2 minutes

  7. Grill the slider buns while the patties are cooking

  8. Assemble sliders starting with the bottom bun. Mayonnaise, arugula, tomato, slider patty and then topped with grilled onions and of course, ketchup!


Instructions for Za’atar Skillet Home Fries

  1. Bring a pot of salted water to a boil. Add the potatoes, cover and cook over medium heat for about 8 minutes. Drain and cut into ½ inch cubes

  2. Heat a small non-stick skillet with butter over medium-high heat

  3. Evenly spread the potatoes in a single layer on the skillet, season with salt and za’atar.

  4. Cover and let the potatoes cook over medium-low heat until golden brown (about 6-7 minutes)

  5. Flip, add lemon juice and rosemary and cook for another 3-4 minutes

  6. Finish with a drizzle of toasted sesame oil when potatoes are still hot


Pro Tip:

Za’atar is an aromatic blend of herbs and spices most commonly found in Middle Eastern dishes. I fell in love with this flavor profile on one of my trips to Dubai. Immediately I became inspired to incorporate it into my everyday recipes. The subtle nuttiness of the toasted sesame seed oil adds a nice finishing touch.


While this recipe for the sliders and home fries has many steps with multiple moving parts, many things can be prepared simultaneously. For example, the potatoes can boil while the onions are grilling and at the same time the slider patties can be seasoned and formed. I like to have the potatoes finished and all of my slider toppings ready first. This way once the sliders are cooked all that is left to do is assemble and enjoy!





Lily Wokin is a New York-based recipe and lifestyle blogger. Her background in professional food and commercial photography is reflected through her images as she has a distinctive talent for enhancing the beauty found in her subjects. Lily also volunteers as the NYC Chapter Leader for the VHL Alliance; a  non-profit dedicated to brain tumor awareness and cancer research.  She is a frequent contributor for Morton Williams.

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