Juicy Butter Burger Sliders with Sweet Russian Sauce and Arugula Pesto


Author Notes: This burger is So tasty the reason I choose to do sliders because I need you to taste everything inside the burger and the sauces makes it better just want more balsamic with the lemon juice capers the best Maurice Farmer

Makes: 18
Prep time: 15 min
Cook time: 20 min

Ingredients

Burger ingredients

  • 3 tablespoons Olive oil
  • 1 handful Red onion minced
  • 3 tablespoons Kosher Salt & Black pepper to taste
  • 1 tablespoon Chinese five spice
  • 3 tablespoons Balsamic vinegar
  • 2 pounds Ground beef 80% lean
  • 3 tablespoons Cold butter cut into cube
  • 1 packet Hawaiian rolls
  • 1 packet cheddar cheese

Russian Sauce & Arugula Pesto

  • 1/2 cup Mayonnaise
  • 2 tablespoons Cornichons chopped
  • 2 tablespoons Ketchup
  • 2 tablespoons Balsamic vinegar
  • 1 tablespoon Chopped Capers
  • 2 tablespoons Garlic
  • 1/4 cup Olive oil
  • 3 tablespoons Toasted Walnuts
  • 2 cups Fresh Arugula
  • 1 teaspoon Fresh Lemon juice
In This Recipe

Directions

Burger ingredients

  1. For the sliders: Heat the olive oil in a medium skillet over medium heat. Add the onions, season with a bit of salt and pepper, and cook until softened and translucent, about 5 minutes. Let cool. In a large bowl, combine the sauteed onions, five-spice powder and 1 tablespoon of the balsamic vinegar, and season with a generous pinch of salt and of pepper. Add about one-quarter of the ground beef, and gently mix together until combined. Add the remaining ground beef and gently mix, making sure not to overmix.
  2. Divide the meat into approximately 2-ounce portions, and form each into a ball. Insert a cube of butter into the center of each ball, then lightly press into patties about 3/4-inch thick and 2 inches in diameter. Place the patties on a baking sheet, cover with plastic, and refrigerate until ready to cook. Fire up the grill or grill pan to medium-high. Cook the sliders about 2 to 3 minutes per side for medium doneness. After flipping, drizzle each slider with a bit of the remaining balsamic. Set two pieces of cheddar on each slider about 2 minutes before it is done cooking. Place the sliders on buns, and serve with sauces on the side.

Russian Sauce & Arugula Pesto

  1. For the sweet Russian sauce: Combine the mayonnaise, cornichons, ketchup, balsamic and capers in a small bowl; mix until blended.
  2. For the arugula pesto: Combine the garlic and 2 tablespoons of the olive oil in a mini chopper or food processor, and pulse until the garlic is chopped. Add the toasted walnuts and pulse until finely chopped. Add the arugula, the remaining 2 tablespoons olive oil and the lemon juice, and season with salt. Pulse just until everything is finely chopped, not pureed.

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