Butcher's Cut Sliders

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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 28 Minutes
Total: 58 Minutes

Nutritional Information

Amount per serving
  • Calories: 402
  • Fat: 17.7g
  • Saturated fat: 5g
  • Monounsaturated fat: 7.9g
  • Polyunsaturated fat: 3g
  • Protein: 21.4g
  • Carbohydrate: 41.2g
  • Fiber: 6.1g
  • Cholesterol: 47mg
  • Iron: 3.6mg
  • Sodium: 756mg
  • Calcium: 125mg

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. 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. 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. 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.
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