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The Journal Gazette

  • LongHorn Steakhouse Beer Cheese Burger Sliders are a grill creation to impress Labor Day guests. And advice is just a phone call away.

Saturday, September 01, 2018 1:00 am

Grilling with experts

Restaurant offers holiday-worthy recipe, hotline tips

Journal Gazette

The Labor Day holiday is a time for grilling for most people. But some people still have a little trouble with the grill, or coming up with dishes that will impress their guests.

So the experts at LongHorn Steakhouse have decided to help by offering a Grill Us Hotline from 10 a.m. to 4 p.m. Monday to coach callers on how to become the master of their own grills. Grillers can call 855-544-7455 to ask about recipes or grilling tips.

Grillers can also chat live with an expert on LongHorn Steakhouse's Facebook, Twitter and Instagram through Labor Day when using #LHGrillMaster.

LongHorn chefs have created recipes for both backyard grilling and tailgating. One of those is Beer Cheese Burger Sliders, grilled mini burgers on soft pretzel rolls topped with pimiento beer cheese.

Try this recipe on your guests this weekend.

Beer Cheese Burger Sliders

2 pounds 80/20 ground chuck portioned into 2-ounce patties

16 slider pretzel rolls, cut in half

1/4 cup Big Four Seasoning (salt, black pepper, garlic, onion powder)

Small bamboo picks to hold the sliders together

Pimiento Beer Cheese:

Note: This can also be made the night before.

1/4 cup beer (you know what to do with the rest)

1/4 cup mayonnaise

4 ounces cream cheese softened

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon Sriracha hot sauce (add more for a little more spice)

8 ounces sharp cheddar cheese shredded

1/4 cup, diced pimientos, drained

To make the Big Four seasoning, combine equal parts pepper, granulated garlic and onion and add salt so it represents 50 percent of the blend. Mix well.

Heat up the grill to 450 to 500 degrees, clean grates with wire brush.

For the Pimiento Beer Cheese, combine all ingredients except the diced pimientos in a medium size bowl and mix well with a spatula. Once blended mix in the diced pimientos and chill.

Season both sides of the burgers with the Big Four seasoning.

Oil grill grates with an oil soaked towel or use oil spray. Place burgers on the hot grill and cook on each side for about 2 to 3 minutes.

Once the burgers are cooked to desired temperature, top each burger with a heaping tablespoon of the beer cheese and allow the cheese to warm slightly and begin to melt.

Use that time to warm your slider rolls on the grill and then place the bottom of the rolls on a serving tray. Place a finished burger on each bottom of the rolls.

Place the top of the roll back on and pick with a small bamboo skewer to hold them together. Makes 16 sliders.