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awmawm Posts: 177

Im wanting do do some sliders for the 4th, and bought the bge slider basket today. Ive never done them before, but figure that it cant be much differnt than burgers just cook a little faster since there so thin. I was wondering if anyone had any tips for using the basket, like a temp, and how long for each side. Thanks.


  • boatbumboatbum Posts: 1,273

    I cook them all the time, never use a basket.  Just gotta be delicate turning them.   Yep, your right they do cook a little faster.  Just a burger though.


    Cookin in Texas
  • shtgunal3shtgunal3 Posts: 3,696
    I've never used the basket. I have done sliders several times. I go 350-400 raised direct till the IT hits about 150.



     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • CrispyCrispy Posts: 12
    a bit off-topic, but wanted to share a great trick i caught on the tv to actually make the slider patties.  

    if you drop the ground meat (we do bison and beef mix) into a sheet pan and then cover with wax paper, you can then use a wine bottle or a dough roller to flatten the meat to an even thickness. found that 1 1/2 #s fills the sheet pan and gives about a 1/4 " thickness of meat.  

    Then, seasoning the meat - salt, pepper, onion powder, etc... and fold half the pan on top of the other to yield 1/2" patties, seasoned in the center.  

    Cut into desired bun size and grill away.

    This has yielded some sweet sliders off a cast iron pan, but i imagine they'll be great off the egg too!
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