crumbly burger sliders with dijon shallot relish

Growing up in Wichita, KS you learn three important things:

1) You may live in the air capital of the world, but it’s the most expensive city to fly in and out of.

2) You will constantly have to explain what it means to be a “Shocker.”

3) Crumbly is good.

The first two items listed will forever be a constant struggle. The hour flight from DEN to ICT will always be $500 or more even if you plan 18 months in advance. And as long as the Shockers keep making the NCAA basketball tournament, we will forever continue to explain that our mascot is asexual.

So, we are left with the third item, and what I deem as the most important thing now living out of Wichita for the past 14 years. There is a little burger joint called, NuWay. If you haven’t experienced this hidden gem, it may be worth the $500 plus flight just to taste this iconic crumbly burger.

NuWay’s slogan, “crumbly is good.” Their loose meat style sandwiches have been a lunchtime staple since they started back in the 1930’s. Grab one of these burgers alongside some curly fries and a cold root beer, will make your inner child do the Carlton dance.

Now, I can’t think of a better way to start the week then with my very own version of this famous burger. These sliders come together lickty-split – ground beef, onion, Tabasco, topped with a spicy kick from the Dijon shallot relish. I’m telling you it’s so good. Wait. It’s crumbly good.

Print Recipe

Crumbly Burger Sliders with Dijon Shallot Relish

Yield: Makes 8 to 10 sliders

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

for the sliders:
2 tablespoons olive oil
1.5 lbs lean ground beef
1 yellow onion, diced
1 teaspoon Tabasco
12 slider buns
salt and pepper to taste

for the Dijon shallot relish:
1/2 cup shallots, diced
2 tablespoons Worcestershire sauce
1 tablespoon Dijon
3 teaspoons unsalted butter, melted
6 dill pickles,diced
salt and pepper to taste

Directions:

for the sliders:
Preheat a large skillet to medium-high heat. Add the olive oil, ground beef, Tabasco, onion, s&p. Cook until the meat is no longer pink about seven minutes. Remove skillet from heat and set aside. To assemble the sliders, spoon about 1/4 cup of the ground beef mixture on the bottom of one of the slider buns. Top the ground beef with about a tablespoon of the Dijon shallot relish. Top relish with remaining bun. Repeat process until all ground beef mixture has been used.

for the Dijon shallot relish:
In large bowl, combine all ingredients.

adapted from Cooking Light

All images and text ©Lauren Grier for The Curious Plate