Description
These mini beef sliders smothered in a 3-cheese sauce will knock your socks off!
Ingredients
- FOR THE BURGERS:
- 1 pound Ground Beef, 20/80 Ratio
- 1 Lemon, Zested
- 1 Tablespoon Freshly Grated Onion (use A Zester Or Fine Grater To Do It)
- 1 teaspoon Worcestershire Sauce
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Cayenne Pepper
- ½ Tablespoons Salt
- 1 teaspoon Freshly Ground Black Pepper
- 1 Organic Egg
- 1 Tablespoon Sundried Tomatoes In Olive Oil, Finely Chopped
- FOR THE CHEESE SAUCE:
- 1 Tablespoon Butter
- 1 teaspoon Flour
- ¼ teaspoons Finely Grated Fresh Garlic
- ½ cups Sake Wine
- ½ cups Half-and-Half Cream
- ¼ teaspoons Paprika
- ¼ teaspoons Ground Black Pepper
- ¼ cups Sharp Cheddar Cheese, Grated
- ¼ cups Creamy Harvarti Cheese (grated)
- ¼ cups Pepper Jack Cheese, Grated
- 1 teaspoon Finely Chopped Chives
- FOR THE TOPPINGS:
- 8 Slider Buns
- 1 Tablespoon Butter, For Spreading On The Buns Prior To Grilling
- Baby Arugula
- Tomato, Thinly Sliced
- 8 Small Cooked Onion Rings
Preparation
In a large mixing bowl add all the ingredients under “For the Burgers”. Using your (clean) hands mix everything together. Form into 8 golf ball size balls. Very lightly pat down to form a patty. Not too much.
Set aside and allow the meat to sit. Heat your charcoal or gas grill to medium heat.
While the grill is heating prepare the cheese sauce. Start by placing a saucepan on the stove on medium heat. Add the butter. Once the butter has melted, add the flour and whisk to remove any lumps. Continue to mix/whisk the flour and butter mixture for about 2 minutes. This will help cook the flour. Add in the crushed garlic. Allow to sauté for 30 seconds.
Add the sake wine and half-and-half. Stir. Once it has started to thicken, add the paprika and black pepper. Stir. Start adding in the cheeses a little at a time, constantly stirring until the cheese has melted. Once all the cheese has been added and melted, add in the chives and turn off the heat. Set aside until ready to use.
Place your burgers on the grill. If you are using a charcoal grill place the burgers on the outside ring of the heat as it will flame up when the fat melts off the meat. Cook until the burgers are done to your liking. I cooked my burgers to medium. This takes about 3-6 minutes per burger. Do not press the meat down. You will only squeeze the juice out of the meat.
Lightly toast your slider buns on the grill with a dab of butter. The butter on the buns will keep it soft.
Place the lettuce down on one side of the bun first, then add a slice of tomato and a beef burger followed by a spoonful of the cheese sauce. Then top with onion ring and the top of the bun.
Trying taking a huge bite out of that yummy goodness!
Notes:
1. Use a spatula to flip the burgers on the grill instead of tongs.
2. I used the small arugula as my lettuce, the bitterness gives it an even balance with the rich cheese sauce.
3. I bought store bought onion rings and popped them into the oven as I cooked my burgers (cook according to package instructions). This is optional. You can use fries or nothing at all.
4. Next go around I am going to slather on yellow mustard on one side of my buns. Give it a try!
