Butcher's Cut Sliders

Butcher's Cut Sliders Recipe
Photo: Nigel Cox; Styling: Molly Findlay
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.

Yield:

Serves 4 (serving size: 2 sliders)

Recipe from

Recipe Time

Hands-on: 28 Minutes
Total: 58 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Richard Blais,

July 2012
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