Grizzly'sBBQ

A perfect addition to the menu while watching that “can’t miss” sporting event. These are definitely making a resurgence in popularity. These "mini burgers" cook up quickly and easily and simply contain your basic condiments such as mustard, ketchup, pickle and cheese.

A little history first
Texas shooters are a variation of the original Slider which was introduced to us in the early 1900’s by the founder of the White Castle hamburger chain. Go to What the heck is a Slider to learn a little more about the who, what, where and why.

If cooking on the grill you should use an 85/15 mixture of ground meat.

• Season the meat as you would any other hamburger meat and form into small 3” patties. I also like to dice up some sweet onion and mix it in with the meat.
• Depress the center 2/3rds of the meat slightly as this will counteract the “rounded dome” that burgers tend to get while being cooked, and allow them to cook more evenly.
• If you are cooking a large number simply roll out your meat to a 1/2" thickness and using a knife or pizza cutter, cut into 3" square pattys.

• Cook as you would regular burgers. For buns, simply use a dinner roll, such as a potato roll or Hawaiian sweet roll. Mustard, Ketchup and a thinly sliced pickle and your set.

Another idea is for CHICKEN SHOOTERS. Same basic idea except you substitute the ground beef for chicken. The easiest way is to buy a bag of IQF (individually quick frozen) chicken breasts, which tend to be thinner then fresh breasts. If the breasts are much thicker then 1/2” you will want to give them a few shots with a heavy pan or rolling pin. Season and cook as you prefer and cut into roughly 3” pieces.



Another good addition to the party table would be “PIGS IN A BLANKET”.