Trim and slice the tenderloin.
Cut in one direction…
Then turn and cut in the other direction.
Keep cutting and turning until you get to finely chopped.
Add an egg and some bread crumbs…
And plenty of Parm!
Chopped fresh sage is the secret ingredient.
Mixture should ball easily, if too wet add a bit more bread crumb.
Use your fingers to size and form.
You can make up the meat patties well in advance.
Use a narrow glass (Champagne Flute) to cut out circles of white bread. Broil with parm and garlic butter.
Use the same glass to cut out the lettuce.
Roma Tomatoes make just the right sized slices.
These little sliders go way beyond the basic burger.
You start with a perfectly good piece of Beef Tenderloin, and then chop it up by hand. While some may consider this sacrilegious, the flavor and texture are far better than any ground beef. Sure there are the usual eggs and bread crumbs in the meat mix, but the Parmesan Cheese and fresh Sage are one more way that it is special. Brown it up, throw it on a garlic bread croute with lettuce, tomato and blue cheese mayo, and you too will have people begging for you to make them again, and again, and…
Click on the image to see the step by step gallery.