Chef Andrew Gruel

So I made a recipe for a meatball meatloaf, more of an Italian style.

I pulled it, sliced it, and then seared it and made a slider out of it.

Exactly.

And that was the joke I made.

I mean, you got this little nut on a bun part in the play on words.

And story of my life.

And it just pops out the backside.

So you got to make a real... And the meat to bread ratio, that's essential too.

So if you're not doing this dish, but you're just thinking sliders in general, people don't realize when they're cooking sliders, right?

The meat is always going to tighten up because of the connective tissue.

And that's why we talked at one point in the past about putting a little divot in the center of your burger when you cook it so that you don't get the top of it as it pulls together, right?

Then it evens out.

But do...

About 40% more than you think you need for the size of the slider bun.

So don't make your patty the size of the bun.

Make it 40% larger because it's going to shrink into the bun.

And you never want to have a higher bread protein ratio.

All of them are on my Substack.

It's just Substack backslash Andrew Gruhl, or you can look up American Gravy on Substack.

I post a new one every single day, and they're free.