Ok it summer it's finally warm enough to get outside and get grilling. And what says summer grilling more than a delicious burger. Well that being said these burgers I am going to tell you about today actually came about because I needed to make a goodbye dinner for a friend of mine who was leaving the city. The weather had warmed up enough that I thought we are golden to be back up on the roof of the building and celebrate with the first al fresco dining experience of the Summer. But no Mother Nature did not see fit to give us a nice day and the rain drove the party inside. So while this is a burger recipe it it I suppose not limited to the grill.
Sliders are one of those things that are associated with all kinds of things. Diners, drive in's, old school Hamburger joints and within the last 10 years bar food. A slider is technically a mini hamburger or cheeseburger. They are usually adorned with some special toppings and served in multiple batches. One rarely eats one slider. More like 3 or more.
My first real contact with sliders came while living in the South. There is a chain of burger joint drive throughs called Crystal Burger. They are the southern version of the White Castle burger also a main stay of slider lore. While White Castle burgers are steam cooked on a grill with onions and served with ketchup. Crystal burgers are cooked with the onions and served with dill pickle chips and mustard. It's the southern flavor take on the slider. I prefer the Crystal take to White Castle but whatever.
Well there have been so many famous people making burgers that I can't even pretend that what I will bring to the table has not done somewhere in some fashion by someone else. But like when I posted my famous "Forrest Burgers" recipe found on this blog, you can bet that this and every burger recipe I ever give you will be decadent and delicious.
This one is no exception. I love a burger that has substance and is saucy and juicy. I also like a burger that is composed. That meaning the chef prepares the burger with toppings to create a flavor profile much like any other dish a chef prepares. You don't choose how you get it you just get it that way end of story. So I dressed this burger up with toppings and my "secret sauce".
It starts with a buttered and grilled till toasty brioche mini bun. The patty is cooked medium rare and blanketed with melted cheddar cheese. Then the toasted bun is garnished with a dallop of mayo, and squirt each of Catsup and of BBQ sauce, caramelized onions, and then smothered in a Bernaise that has mustard and tarragon in it.
It's so juicy and delicious it's a crazy. And they are little guys. You can't eat too many. Or you can't eat enough!
So if you want to try your hand at something new and gourmet for a dinner party. Ramp up your burger game with these little babies. They are sure to make you very popular with your guests or family. Enjoy Ya'll!
Forrest's Mini Burger Sliders with Caramelized Onion Jam and Mustard Bernaise Sauce
For the Burgers
1 pound 80/20 ground chuck formed in 8 small patties
1 tablespoon Worcestershire sauce
2 teaspoons onion powder
2 teaspoons garlic powder
salt and pepper to taste
4 slices American or Cheddar cheese cut into 4 pieces each.
Mix meat and spices together well
Form 8 well shaped patties
Season with the S&P
Heat grill or grill pan till medium hot.
Place burgers on the grill pan and cook for about 2 to 3 mins a side for medium rare
After to have flipped the burger the first time place 2 pieces of cheese on it. When its just melting it's done remove and place on the bun.
The Buns
Buy Mini Brioche buns ( Trader Joe's, Whole foods) or mini potato rolls
Using room temperature butter lightly butter the buns
Grill the buns in a pan until they are nice and toasty the reserve
When ready to build lightly spread mayo on the bottom bun and place a smal squirt of each Catsup and BBQ sauce on the Bun. The place some of the onion Jam on the bottom bun.
Onion Jam
Cut up 1/2 of a large red onion into thin ribbons
In a pan heat equal parts oil and butter add onions cook slowly over medium high heat till soft then add 1 tablespoon each balsamic vinagar and honey
Stir into onions add some salt and stir in then reduce heat to low and slowly cook will caramelized and delicious.
Mustard Bernaise
In a bowl soften 2 Tablespoons Dried Tarragon with 3 tablespoons of hot water let sit 5 mins.
In a blender add 4 tablespoons tarragon vinegar ( if you have it if not red wine vinegar. Add 1 tablespoons chopped shallot and 1 Tablespoon Dijon Mustard add the tarragon and water and pulse till blended
Melt 3/4 of a stick of butter
With blender running slowly pour the butter into the blender
When thick and combined place in a metal bowl and if not using right away keep warm over simmering water.
To complete the sliders place the patty on the bottom bun and drape the burger in the sauce. Place top bun on and present right away to eat. Yum Yum Yum!
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