No summer is complete without a barbecue, and green has the lead role on the grill this year — to the extent that meat or fish are an accessory or served in small quantities such as sliders, the smallest burgers. The small hamburgers, eaten in a few mouthfuls, has become immensely popular in Stockholm.
I like them a lot, because you can eat several of them with different fillings — a prime rib burger, one with salmon, one with pumpkin or chickpea beef and crispy fried oyster mushrooms, for example.
A slider will be extra good if it is served with good condiments. Flavored mayonnaise, guacamole and different kinds of onions are classic. Pickled vegetables add both taste and texture.
It was not cook-out weather when I visited barbecue chef Anders Tegnér, who bravely grilled in freezing wind and rain at Boccone restaurant on the pier of Strandvägen in Stockholm. But Anders was in a sunny and warm mood, and happily offered sliders, delicious condiments and a small yummy pizza. He also shared tips and recipes.
In his everyday job Anders is chef and inspirer at the company CajP's, which manufactures barbecue spices and grill oil. The company also imports several different brands from the U.S.

Anders Tegnér’s 5 best sliders and grill tips:
- Fire up the grill in time, whether you are grilling on charcoal or with propane. The grill and the rail must be really hot (gas) and coal or briquettes have to be gray before it's time to grill.
- Use the right tools like spatula and tongs when grilling. A fork can easily tear apart the ingredients.
- Grill the bread before you build your burger. Rub it with herb butter for more flavor.
- Make sure you get ingredients of good quality and a good, fresh bread — preferably homemade.

Butternut sliders
It takes a good half hour to roast the squash until it's completely soft, so start early.

For 8 servings:
1 small butternut squash or pumpkin
2 tablespoons barbecue seasoning
1 tablespoon honey
1 tablespoon canola oil

Serve with:
8 hamburger buns, see separate recipe
crispy salad
guacamole
pomegranate seeds
thinly sliced radishes

-Wash the squash, cut and seed it. Divide it into fine pieces and season with spices, honey and oil.
-Roast it over gentle heat until fully cooked through and tender, about 30-40 minutes. Turn periodically so that it does not burn.
-Prepare the accessory foods, so you can quickly assemble your sliders when the pumpkin is freshly grilled.
-Grill the bread for one minute.
-peel the rind off the squash pieces.
-Place the salad on the bottom buns and garnish with the squash.
Serve your sliders smoking hot with guacamole, pomegranate seeds and radishes.

Mushroom and chickpea slider
When the mixture has been formed into patties, they should rest in the fridge for one hour, so start early.

For 8 servings:
2 + 2 teaspoons canola oil
1/2 cup chopped shallots
1 tablespoon minced garlic
1/2 cup chopped mushrooms
1 cup cooked chickpeas, drained well
3 tablespoons chickpea flour
3 tablespoons corn flour (flour, not starch)
1-2 tablespoons grillrub with a smoky flavor
1 egg
1/2 cup grated apple
salt and ground black pepper
A few drops of Tabasco
8 large hats of oyster mushrooms

Spicy mayo, see separate recipe
8 small hamburger buns, see separate recipe

-Heat 2 teaspoons oil in a frying pan. Fry the onion, garlic and mushrooms for a few minutes until the mixture is dry. Remove from heat.
-Mash the chickpeas with a fork in a bowl to a puree with solid bits in. Add the onion and mushroom mix to the bowl. Mix the flour, rub and eggs, and stir until it becomes a smooth batter. Then turn in the apple and spices. Taste and adjust the seasoning with the rub, salt, pepper and Tabasco or Cholula.
-Shape eight small patties of the mixture. Press firmly so they become compact. Put the patties on a plate and dress with plastic wrap. Let the patties rest for at least an hour in the fridge, so they keep their shape.
-Prepare the accessory ingredients, so you can build your sliders when the patties are freshly grilled. Fry the mushrooms in a generous amount of oil until crispy, then let it drain on paper towels.
-Brush the surface of the patties with 2 tsp oil. Roast them until they are properly warm.
-Place the bottom buns on a serving plate. Add the patties and mushrooms on top of the bread. Top with with spicy mayo, put on the top of the bread and serve immediately.

Pickled mustard seeds
1/3 cup water
3 tablespoons sugar
3/4 cup white wine vinegar
6 tablespoons yellow mustard
1 teaspoon salt
A fine strainer

-Pour the water into a small saucepan and stir in the sugar. Bring to a boil and simmer, stirring until sugar dissolves. Remove the pan from the heat and stir in the vinegar. Let cool and then refrigerate.
-Blanch the mustard seeds six times, then let them drain in the strainer.
-Put them in a glass jar with a lid. Pour in the vinegar and water liquid, cover and refrigerate at least one day.

Spicy mayo
4 tablespoons Hellman's mayonnaise
2 teaspoons miso paste
1/2 teaspoon Tabasco

-Whisk together the mayonnaise, miso paste and tabasco. Taste and adjust seasoning to taste.

Mini hamburger buns
Makes 12 buns

2 tablespoons (25g) yeast
2 tablespoons (25g) butter
1 cup milk
1 pinch of salt
1 tablespoon honey
2-1/3 to 2-1/2 cups flour
Brush with: 2 tablespoons melted butter

-Preheat oven to 375°. Crumble the yeast into a bowl.
-Melt the butter in a saucepan, add the milk and stir. Heat to 98.6°F (37°C) lukewarm.
-Add the liquid to the bowl and stir until the yeast is dissolved. Add flour and honey and finally the salt.
-Work the dough for 10 minutes in the machine or 15 minutes by hand. Then let rise for 30 minutes. Line a baking tray with baking paper.
-Knead the dough lightly with remaining flour. Flatten it and punch out the loaves. Place them on the baking sheet with parchment paper and let them rise for another 30 minutes.
-Bake for 12-14 minutes. Brush the loaves with melted butter when there’s a few minutes left of baking time. Let the loaves cool on a rack under a cloth.

Herb butter
Mix together 1/4 stick (30g) softened butter with 1 teaspoon garlic powder, a pinch of salt, a pinch of ground black pepper and 1 tablespoon finely chopped parsley.

Mini pizza with mushrooms
To make the mini pizzas on the grill you need a pizza stone or a cast iron wok to put on the grid. It is also possible to bake pizzas in a 525°F (275°C) oven for about 5 minutes. Makes 4 pizzas

4 small tortillas
1 cup sliced fresh mushrooms
1 tablespoon rub with garlic
1 tablespoon canola oil
2-4 tablespoons Sweet Baby Ray's Barbeque Sauce or similar
1/2 cup diced tomato flesh
1 cups grated mozzarella
Arugula

-Fry the mushrooms in the oil and season with rub, put aside.
-Spread barbecue sauce on the tortillas, add the mushrooms, tomato and cheese.
-Meanwhile heat up a frying pan or a wok on the grill.
-Grill pizza only a minute on medium-hot temperature until cheese is melted. Put on serving dish and top with arugula.

Text & photo: Gunilla Blix