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Butcher's Cut Sliders

Photo: Nigel Cox; Styling: Molly Findlay
Hands-on time 28 mins
Total time 58 mins
Yield Serves 4 (serving size: 2 sliders)
Who knew it was possible to pack this much flavor into a two-inch-tall slider? Butcher's Cut Sliders are perfect as a nosh at your next cocktail party or enjoyed as an easy weeknight dinner.


  • 5 tablespoons red wine vinegar, divided
  • 1 teaspoon sugar
  • 1/2 cup thinly sliced shallots
  • 12 ounces ground sirloin
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lower-sodium soy sauce
  • 1 1/2 cups arugula
  • 1 tablespoon chopped fresh chives
  • 2 tablespoons canola mayonnaise
  • 1 ounce blue cheese, crumbled (about 1/4 cup)
  • 8 sourdough slider buns

Nutrition Information

  • calories 402
  • fat 17.7 g
  • satfat 5 g
  • monofat 7.9 g
  • polyfat 3 g
  • protein 21.4 g
  • carbohydrate 41.2 g
  • fiber 6.1 g
  • cholesterol 47 mg
  • iron 3.6 mg
  • sodium 756 mg
  • calcium 125 mg

How to Make It

  1. Combine 1/4 cup vinegar and sugar in a small bowl, stirring until sugar dissolves. Add shallots to vinegar mixture; toss. Cover and chill 30 minutes. Toss. Drain; set aside.

  2. Divide beef into 8 equal portions; gently shape each portion into a 1/4-inch-thick patty, taking care not to pack beef. Sprinkle both sides of patties evenly with salt and pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 2 minutes on each side or until desired degree of doneness; do not press on patties as they cook.

  3. Combine remaining 1 tablespoon vinegar, oil, mustard, and soy sauce in a large bowl, stirring with a whisk. Add arugula and chives; toss gently to coat. Combine mayonnaise and cheese in a small bowl. Spread bottom half of each bun with about 2 teaspoons mayonnaise mixture. Top each slider with 1 patty, about 1/4 cup arugula mixture, 1 tablespoon pickled shallot, and 1 bun top.