One of my Besties once told me, “Why buy a cooking gadget when you can get the same desired effect with a regular cooking pan?” Or something along those lines. Regardless, a very wise, foretelling statement. My friend all too well understood the lure and seduction of brand new, shiny cooking gadgets peddled by eager salespeople, who promise you a better, more time and cost effective cooking experience for only $9.99 (plus shipping and handling, No C.O.D.s please).

In my case, my almost downfall was the the flippable pancake pan, which insured perfect, easy pancakes, crepes, and omelette’s in every batch.

Fortunately, I was talked down from making this purchase by my very wise friend, as she gently, virtually guided me away from pan, and symbolically placed a griddle in my disappointed hands. I have never looked back or regretted passing up on yet another ridiculous fad.

Unfortunately, those very words would come back to haunt my friend (whom you already know as a fellow blogging Chick, but to spare her pain and embarrassment, Bohochick shall remain nameless), as she fell in love (and sadly, purchased) one of the most ridiculous, inane kitchen devices since the dreaded pancake turner—the Billy Mays approved Slider Pan. For shame. For crying shame.

This pan, which leads the drooling masses to believe that it’s somehow impossible to make homemade slider burgers in your very own kitchen, scarring them with tales of large, heavy meatballs as the finished product, or worse, all of the small patties somehow forming together to make a large, mess of a meatloaf right there in your grill pan.

Yes folks (especially you, the still unnamed, but properly shamed “Chick”), it is possible and relatively simple to make sliders at home. In a regular pan. That you already have in your kitchen cabinets.

It’s just like …. you know, making regular burgers. Except smaller. The way we’ve all been doing it for well over a century, without the use of new fangled pans.

But never fear, this is why Ebay and Craigslist exists. Simply sell it (and the rest of your silly kitchen gadgets that are currently in hidden disarray, collecting dust, tumbling out and crashing to the floor any time you open the door to one of your splintering cabinets) at a loss to another sucker, and never speak of it again. If you are willing to forget it, then so am I. Starting right now. I’m not one to harp on bad judgment. Not at all. Nope.

Now then, moving on from the ridiculousness of a Slider Pan, and the silly people who bought it and will regret it always. As a cooking contester and recipe Queen, food enthusiast, and obese person, I thought briefly about the charm and appeal of these mini burgers, and why this is a fad that’s sweeping chain restaurants across the nation.

Obviously, the “appetizer” aspect is welcoming, being able to sample something without committing to it. Being able to share with others in your dinner party. Having a bit of variety; different burgers, different types of meats, different cheeses, different condiments, and different toppings.

Or my favorite, after settling into a booth at my favorite chain joint, and sampling a platter of mini burgers with a mound of onion rings— sliders just plain tastes a whole lot better than a huge burger. (Consider the deliciousness of a McDonald’s cheeseburger with the thin patty and minced onions compared to the big, bready, rather dry ¼ Pounder with Cheese with onions that are sliced nearly as big as the pickles.)

The meat to bun ratio is incredible. The meat is juicier and more evenly cooked, because it doesn’t have to sit on the grill for as long.

Also, sampling something you love and crave, without the inflated calories and fat, this is also a plus. As long as you don’t eat the entire platter, then it becomes pretty pointless from a dieting perspective.

I decided to try my hands at sliders for New Years Eve, figuring it to be great party food. Of course, I spent NYE at home with my husband and two kids so I haven’t actually tested this theory, but it logically seemed like great appetizers, and they are super easy and fast to make, due to the decreased cooking time, and perfect for a weeknight meal. Especially if you have kids.

After googling the recipe and repeatedly coming up with hits involving pureed beef livers and canned baby food, I quickly abandoned my search and decided to throw caution to the wind, and prepare the burgers the way I always had, just smaller. No extra fuss and preparation (or pans!) needed.

This is the original recipe I first used on NYE. The Korean barbecue sauce gives it an extra kick and spice that you won’t find in traditional barbecue sauces. I added an egg, which does not change the flavor, but rather, it helps bind the meat a bit better since the extra sauce can make it a bit too moist. I try to always avoid breadcrumbs in hamburgers, because I don’t care for the compact, dry texture it gives the cooked meat.

I used a combo of ground sirloin and regular ground round, but any combination would work, as well as ground chicken, ground turkey, crab, tuna, salmon, or even ground pork. Hell, if you have some venison, ground that up as well and make a burger out of it. (Just don’t serve it to me. I like my burgers cute and adorable free.)

You can play around with the sauces, using steak sauce, teriyaki sauce, an orange sauce, etc.

In general, sliders don’t typically have a lot of the vegetable toppings you would find on a regular burger, aside from minced onions and pickles. As someone who doesn’t really care for tomatoes or lettuce on any burger (seriously, the lettuce eventually gets wilted and slimy from the heat of burger), this appeals to me. When I have the time, I also like to fry up homemade onion straws to go on the burger. Alas, this is not really feasible for a quick weeknight meal (canned onions are not an option).

Smokey Korean Style Sirloin Sliders

Makes 10-12 burgers

10-12 slices of bacon

½ pound ground chuck

½ pound ground sirloin

1 large egg

½ teaspoon seasoned salt

½ teaspoon salt

1 teaspoon ground black pepper

2 heaping tablespoons quality Korean barbecue sauce

Non stick cooking spray or vegetable oil

10-12 Sweet Parkerhouse rolls (I like to use King’s Hawaiian)

5-7 slices American Cheese (not cheese food) or mild cheddar

2 tablespoons regular yellow mustard

½ cup Korean barbecue sauce

Line a microwave safe plate with paper towels. Add bacon in an even layer. If desired, cover with one paper towel, and place additional pieces of bacon on top, as a second layer. Cover with another paper towel, and place in the microwave. On high power, cook the bacon for 7-9 minutes, or until cooked through and crisp. Remove from plate, and drain on paper towels. Set aside.

In a large bowl, add ground beef, egg, salts and pepper, and barbecue sauce and with your hands or a large spoon, combine until well mixed, being careful not to overwork the meat. Divide the meat mixture into 10 (12 if you like your patties on the thin side) equal portions. Form the meat into small, 2 inch patties and place on a parchment lined plate.

Heat a grill pan over high heat, and spray liberally with nonstick cooking spray, or vegetable oil, and add the patties. Cook over high heat on one side for about 3 minutes, and then flip the patties. Reduce heat to medium, and continue cooking for another 2-3 minutes.

Heat a large cast iron skillet over medium high heat. Slice parkerhouse rolls, spray with non stick cooking spray (or brush lightly with melted butter, if preferred) and place in cast iron skillet cut side down. Reduce heat to low, and let the buns cook for about 1-2 minutes, or until toasted brown.

Meanwhile, remove the burgers from heat once finished cooking. Place one piece of bacon, broken in half, on top of each patty.

Followed by half of a slice of cheese. Repeat this process on all of the burgers, and replace back over a low heat in order to melt the cheese.

In a small bowl, mix together the mustard and barbecue sauce, and spread about 1 tablespoon on each cut side of the roll. Place one burger on the bottom side of the roll, and place on top roll. Repeat this process until all burgers are assembled.

Serve immediately. E