Sliders (or "slyders", the diminutive burgers made famous by the White Castle chain) have seemingly elbowed their way into every casual dining establishment in America. They’ve become so popular that grill equipment manufacturers now sell slider molds, and bakeries are churning out 3-bite slider buns by the thousands. For a change, we like our sliders made with ground chicken cut with an indulgent amount of Parmesan, which helps keep the chicken moist. Naturally, you could substitute ground beef, turkey, lamb, pork, or veal for the chicken.
Prep Time: 5 minutes
Cook Time: 30 minutes smoking time plus 8 to 12 minutes grilling time
Serves: 4 generously
Pellets: Mesquite or Hickory
- 1/2 cup (1 stick) butter, at room temperature
- 1 to 2 cloves garlic, finely minced
- 2 tablespoons bourbon
- 1 tablespoon finely minced chives or green onion
- 1 tablespoon finely minced parsley
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 rib eye steaks, each at least 1-inch thick
- Traeger Prime Rib Rub, or coarse salt and freshly ground black pepper
In a small mixing bowl, combine the butter, garlic, bourbon, chives, parsley, and salt and pepper and stir with a wooden spoon. (The flavored butter can be prepared ahead and refrigerated until serving time.)
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
Generously season the steaks with the Traeger Prime Rib Rub. Arrange the steaks directly on the grill grate and smoke for 1 hour. Momentarily remove the steaks to a platter and set the temperature of your Traeger to 450 degrees F (High). Return the steaks to the grill grate and grill, turning once, for 6 to 8 minutes per side, or until done to your liking (135 degrees F for medium-rare). Transfer the steaks to a platter and immediately top each with a pat of the bourbon-flavored butter. Let the meat rest for 3 minutes before serving.