If you have been searching for a delicious, 'tastes-like-regular' hamburger roll, look no further. Check out the link below for a recipe for a roll that is a perfect companion to these Italian sliders. There are some special ingredients needed to make these yeast rolls, but it is well worth it. My gluten-eating palate cannot taste the gluten free difference. These are best eaten then day they are baked. Give them a try!
For the slider rolls:
1 recipe of No Rise Gluten Free Yeast Rolls
from Gluten Free On A Shoestring (plan ahead! Special ingredients include whey protein isolate and Expandex modified tapioca starch which can be purchased at a local health food store on online at Amazon)
For the burgers:
- 1 lb ground beef
- 1 lb ground pork
- 1/2 Tbl fennel seeds
- 3 cloves garlic, minced
- 1/4 c flat leaf parsley, minced
- 1 tsp crushed red pepper flakes
- 1/4 c fresh grated Parmesan cheese
- 1 Tbl Montreal Steak seasoning
- 3 Tbl olive oil
For the toppings:
- 2 onions, sliced thinly
- 1 red bell pepper and 1 yellow bell pepper, seeded and sliced thinly
- Salt and pepper to taste
- Provolone cheese
Make the slider rolls.
Follow the instructions for making gluten-free bread flour (using Better Batter All-Purpose Flour
) and prepare the dough as directed using the dough hook on a stand mixer. Chill kneaded dough for 15-30 minutes before attempting to shape. Preheat the oven to 350 degrees.
Shape the rolls.
Nicole has a few videos showing you her technique for shaping the rolls. It take a light touch, not a full-on knead of the dough, to shape into rolls. Her recipe makes 12, but instead cut the dough into smaller bits to make 18 slider rolls instead of a dozen. Place on a cookie sheet lined with parchment paper. Brush with an egg wash. I actually let my dough rise in a warm spot in my kitchen for about 20 minutes while I was cleaning up. The extra little puff helps with the structure, but omit if you do not have the time.
Bake the shaped rolls for 15-20 minutes or until the tops are golden brown. Remove from the oven and cool on a wire rack. Slice just before using. If you have extras these would freeze well wrapped tightly in plastic wrap and foil.
Make the burger mixture.
In a large bowl, combine the ground beef and ground pork, breaking up the larger pieces and chunks with your fingers. Add the fennel, garlic, parsley, red pepper flakes, grated Parmesan, steak seasoning, and olive oil. Gently mix everything together with your hands until the spices and herbs are incorporated throughout. Divide the burger mixture into 18 same-sized portions. Roll each gently to form a small ball then flatten into a disc. Repeat with remaining burger.
Prepare the vegetables.
Saute or grill the sliced onions and peppers in 2 Tbl olive oil over medium heat. Cook, turning often, until onions are translucent and the peppers have softened, up to 10 minutes. Season with salt and pepper to taste. Keep warm until the sliders are cooked.
Grill the sliders.
Grill or pan fry the sliders 3-5 minutes per side, or until cooked through. Top with slices of provolone cheese. These would be delicious grilled over an open campfire.
Assemble and enjoy.
Slice the slider rolls. Top with a cheese-covered slider and then add sauteed onions and peppers before adding the roll top. Enjoy!
Makes 18 sliders
Adapted from Gluten Free On A Shoestring and Food Network