The People’s Choice awards and the Golden Globes are right around the corner. Do you know what you are going to serve?
I happen to love making sliders for a party because they are easy, cute, and a delicious finger food for both watching television and eating (which I don’t normally do). My kids love sliders because they fit in their hands and mouths and they think they are mini food created just for them!
These are also a fraction of the calories of real hamburgers because you are only using two to two and half ounces of meat. If you can stick to one or two, you can enjoy big burger taste and not hurt your waistline.
King’s Hawaiian dinner rolls are sweet, fluffy, and they make wonderful slider buns. At 90 calories each, their volume makes the burger look really big and satisfying.
The best sliders for award show watching do not involve cheese or ketchup because those get drippy. These sliders are made with the flavor packed inside of them so you don’t have to add anything (unless you want to) to make them pop.
To 1 1/4 pounds 85% lean ground beef, add 1 tablespoon Worcestershire Sauce, 1 minced shallot, and 2 tablespoons minced parsley.
Mix meat gently with your hands until ingredients are incorporated. Do not over mix as meat will become tough when you cook it. Make nine 2-2.5 ounce patties and place on a plate.
Heat a large non-stick frying pan to medium high and place sliders on the pan. Cook 4 minutes on each side. Resist the urge to flatten the burger with your spatula as you will squeeze the juiciness out of the burger. The burger should feel firm to your touch in the center of the burger when it is done.
Place on King’s Hawaiian Sweet Rolls rolls and offer to hungry guests.
King’s Hawaiian is giving moms everything they need to throw an award-winning party with a King’s Hawaiian twist. From star-power recipes to party planning inspiration, her party will be the talk of the town.
Go to StarringRoll.com to enter to win $10,000 to host the ultimate awards show party!
This is a sponsored conversation written by me on behalf of King’s Hawaiian. The opinions and text are all mine.