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Now that summer is on the horizon, there’s a high likelihood that you’ll use the longer days as an excuse to throw back a few extra beers after work. If you’re like me, happy-hour hunger hits you hard, and your inner drunk voice starts screaming, “Give me grease, give me carbs, give me meat and cheese, or give me death!” This recipe is a perfect way to satisfy all of those cravings.

Sure, you could curb your hunger with a standard cheeseburger and fries, but the combination of ingredients in this overstuffed slider makes for a far tastier route to a food-induced coma. (Plus, “slider” sounds significantly cooler than “burger.”) Don’t be mistaken, though—this is not your mama’s slider. It pays homage to the surf-and-turf gods, featuring a slew of flavors that pair nicely with beer.

These instructions are for cooking indoors, but you can easily take the operation outside to the grill. Be sure to make a little extra sauce, because you’ll want to do some serious double dipping.

The Ultimate Slider (makes 6 large sliders)

½ lb ground beef
8 raw shrimp – peeled
8 slices bacon
8 oz jumbo lump crab meat
Crumbled feta cheese
Sliced scallions
Diced cucumber
1 large tomato, sliced thick
Arugula
Martin’s Potato Rolls

For the sauce:
Horseradish
Mayonnaise
2 tbsp olive oil
Red pepper flakes
6 oz tomato puree

For cooking:
Salt, pepper, paprika, garlic powder
Unsalted butter

To make the sauce, cook the tomato puree, olive oil, and a lot of red pepper flakes on high heat until the pepper is infused into the oil and puree. Let this mixture cool, and then combine with the horseradish and mayonnaise. Set aside.

Preheat the oven to 415º.

Roast the bacon on an aluminum foil-lined baking sheet for 14 minutes, flipping halfway through. While the bacon is cooking, sauté the shrimp on high heat in 1 tbsp of butter with salt and cracked black pepper. Once cooked through, set the shrimp aside.

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Create small beef patties (about 4 ounces) and season with paprika, garlic powder, salt, and pepper. Sear the beef lightly on both sides in the same sauté pan so that the center stays rare (about 3 mins per side). Set aside once cooked to desired temperature.

Remove the bacon from the oven and place the strips on paper towels to soak up the excess grease. Eat a couple of pieces and smile.

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Toss potato rolls in the oven until they start to crisp and brown. Create your ultimate slider by spreading the sauce on one side of the potato roll and then top with sliced tomato, scallions, cucumbers, paprika, crumbled feta cheese, bacon, beef patty, shrimp, more paprika, more crumbled feta cheese, lump crab meat, more sauce and, finally, arugula.

Finish with a touch of salt and pepper to taste, and go to town.

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