Ingredients
- 1 pound 80/20 ground beef
- 1 pound fresh ricotta
- 2 pound eggs
- 3 tablespoon flat leaf italian parsley (chopped)
- 2 tablespoon fresh thyme leaves (chopped)
- 2 tablespoon shallots (minced)
- 1/2 cup reggiano parmesan
- 1/4 cup wondra for dusting
- 3 tablespoon soy oil
- 1 bunch baby arugula
- 2 tablespoon olive oil
Preparation
Baking Directions:
To make the sliders:1. Preheat oven to 350 degrees Fahrenheit.
2.In a medium-size mixing bowl combine all ingredients except for the Wondra flour and soy oil.
3.Mix with hands or spatula until all ingredients are incorporated, being careful not to overmix.
Refrigerate for half an hour.
4.Form mixture into 1.5-ounce patties.
5.Dust each side with Wondra flour.
6.Add the soy oil to a large sauté pan over medium heat.
7.Place the sliders into the pan, being careful not to overcrowd; cook sliders in batches.
8.Cook the patty on one side for approximately 2 minutes and then flip and repeat.
Transfer to a roasting pan large enough to accommodate all the patties.
Continue sautéing sliders until all patties are cooked.
9.Place roasting pan with patties into a 350-degree oven for approximately 2 to 3 minutes.
10.Remove and serve sliders on a biscuit or roll with baby arugula that's been dressed in a touch of olive oil, salt and pepper.
To make the biscuits:1. Buy Pillsbury Buttermilk Biscuits (pre-made dough available in your freezer section).
2.Preheat the oven to 450 degrees Fahrenheit.
3.Crack open the container and separate each biscuit, laying them out onto a work surface or cutting board; using a 2-inch-round cutter, cut out biscuits to size for the sliders and transfer them to a cookie sheet that's been precoated with butter (to help the biscuits come free after baking).
4.Put biscuits in the oven and bake for 8 to 10 minutes or until golden brown.
5.Remove from sheet tray and separate halves to open for slider.
Top bottom half with slider, add biscuit top, and serve.
