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12
12 minutes
20 minutes
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Author:Matt Hussey
Sliders
1.5 lb 80/20 ground chuck
12 slider rolls (Hawaiian or similar, kept connected if possible)
1 large onion, finely diced
1 tbsp avocado oil
1 tbsp balsamic vinegar
1 tsp salt
1 tbsp burger seasoning (or salt and pepper)
6 slices American cheese, halved
Pickles, to taste
Burger Sauce
1/4 cup mayonnaise
1 tsp hot sauce
1 tsp Worcestershire sauce
1 tbsp honey Dijon mustard
1 tbsp barbecue sauce
1–2 tsp pickle juice
Preheat the griddle to low–medium heat.
Add the avocado oil and diced onions to the griddle. Cook, stirring occasionally, for 8–10 minutes until softened and lightly caramelized.
Stir in the salt and balsamic vinegar, then cook for another 2–3 minutes. Move the onions to the side to keep warm.
Slice the slider rolls in half horizontally, keeping them connected if possible, and set aside.
Press the ground beef into an even rectangle slightly larger than the size of the rolls, then season generously on both sides.
Increase the heat to medium-high. Place the beef on the griddle and press gently. Cook for 3–5 minutes until a crust forms, then flip.
Top the beef with the caramelized onions and halved cheese slices, allowing the cheese to melt.
Lightly toast the cut sides of the rolls on the griddle.
In a small bowl, mix together all of the burger sauce ingredients.
Spread the sauce onto the bottom buns, then transfer the cooked beef slab on top. Add pickles to taste.
Place the top buns on, slice into individual sliders, and serve immediately.
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