Juicy Butter Burger Sliders with Sweet Russian Sauce and Arugula Pesto

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Daphne Brogdon

Thick and juicy (but still lean) beef patties are the star of the show in these fun comfort food sliders.

Sliders

3 Tbsp olive oil

1 medium yellow onion, finely diced

Salt and fresh ground pepper

1 tsp five-spice powder

3 Tbsp balsamic vinegar

2 lb(s) ground beef (80% lean)

3 Tbsp cold butter, each tablespoon cut into 6 cubes

9 slices sharp Cheddar (from deli), cut into quarters

18 slider buns, mini brioche rolls or Hawaiian rolls

Sweet Russian Sauce

½ cup mayonnaise

2 Tbsp chopped cornichons

2 Tbsp ketchup

2 Tbsp balsamic vinegar

1 Tbsp chopped capers

Arugula Pesto

2 cloves garlic

¼ cup olive oil

3 Tbsp walnuts, toasted

2 cups baby arugula

1 tsp fresh lemon juice

1 pinch salt

To Make:

Sliders
1. For the sliders: Heat the olive oil in a medium skillet over medium heat. Add the onions, season with a bit of salt and pepper, and cook until softened and translucent, about 5 minutes. Let cool.

2. In a large bowl, combine the sauteed onions, five-spice powder and 1 tablespoon of the balsamic vinegar, and season with a generous pinch of salt and of pepper. Add about one-quarter of the ground beef, and gently mix together until combined. Add the remaining ground beef and gently mix, making sure not to overmix.

3. Divide the meat into approximately 2-oz portions, and form each into a ball. Insert a cube of butter into the center of each ball, then lightly press into patties about 3/4-inch thick and 2 inches in diameter. Place the patties on a baking sheet, cover with plastic, and refrigerate until ready to cook.

4. Fire up the grill or grill pan to medium-high. Cook the sliders about 2 to 3 minutes per side for medium doneness. After flipping, drizzle each slider with a bit of the remaining balsamic. Set two pieces of cheddar on each slider about 2 minutes before it is done cooking. Place the sliders on buns, and serve with sauces on the side.

Sweet Russian Sauce
1. For the sweet Russian sauce: Combine the mayonnaise, cornichons, ketchup, balsamic and capers in a small bowl; mix until blended.

Arugula Pesto
1. For the arugula pesto: Combine the garlic and 2 tablespoons of the olive oil in a mini chopper or food processor, and pulse until the garlic is chopped. Add the toasted walnuts and pulse until finely chopped. Add the arugula, the remaining 2 tablespoons olive oil and the lemon juice, and season with salt. Pulse just until everything is finely chopped, not pureed.