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Prep time
15 minutes
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Cook time
20 minutes
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Makes
18
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 make it better. Just add more balsamic with the lemon juice capers the best. —Maurice Farmer
Ingredients
- Burger ingredients
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3 tablespoons
Olive oil
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1 handful
Red onion minced
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3 tablespoons
Kosher Salt & Black pepper to taste
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1 tablespoon
Chinese five spice
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3 tablespoons
Balsamic vinegar
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2 pounds
Ground beef 80% lean
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3 tablespoons
Cold butter cut into cube
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1 packet
Hawaiian rolls
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1 packet
cheddar cheese
- Russian Sauce & Arugula Pesto
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1/2 cup
Mayonnaise
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2 tablespoons
Cornichons chopped
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2 tablespoons
Ketchup
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2 tablespoons
Balsamic vinegar
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1 tablespoon
Chopped Capers
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2 tablespoons
Garlic
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1/4 cup
Olive oil
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3 tablespoons
Toasted Walnuts
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2 cups
Fresh Arugula
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1 teaspoon
Fresh Lemon juice
Directions
- Burger ingredients
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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.
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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
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For the sweet Russian sauce: Combine the mayonnaise, cornichons, ketchup, balsamic and capers in a small bowl; mix until blended.
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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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