Succulent Butter Burger Sliders with Sweet Russian Sauce and Arugula Pesto
Savor the irresistible flavors of these succulent butter burger sliders topped with a sweet Russian sauce and vibrant arugula pesto. Each bite is a harmonious blend of savory, tangy, and fresh notes, making it a delightful treat for your taste buds.
Ingredients
For sliders | |
|---|---|
| 3 | tablespoons olive oil |
| 1 | red onion, minced |
| 3 | tablespoons kosher salt & black pepper, to taste |
| 1 | tablespoon Chinese five spice |
| 3 | tablespoons balsamic vinegar |
| 2 | pounds ground beef 80% lean |
| 3 | tablespoons cold butter, cut into cubes |
| 1 | packet of Hawaiian rolls |
| 1 | packet of cheddar cheese |
Russian Sauce & Arugula Pesto | |
| ½ | cup mayonnaise |
| 2 | tablespoons cornichons, chopped |
| 2 | tablespoons ketchup |
| 2 | tablespoons balsamic vinegar |
| 1 | tablespoon chopped capers |
| 2 | tablespoons garlic |
| ¼ | cup olive oil |
| 3 | tablespoons toasted walnuts |
| 2 | fresh arugula |
| 1 | teaspoon fresh lemon juice |
Instructions
For sliders | |
|---|---|
| 1. | Heat the olive oil in a medium skillet over medium heat. Add the minced red onion, season with kosher salt and black pepper, and cook until softened and translucent, about 5 minutes. Let cool. In a large bowl, combine the sauteed onions, Chinese five spice, and 3 tablespoons of balsamic vinegar, and season with a generous pinch of salt and pepper. Add the ground beef and gently mix together. Form the meat into 2-ounce portions, insert a cube of cold butter in the center, and shape into patties. Refrigerate until ready to cook. Grill the sliders for 2-3 minutes per side for medium doneness. Drizzle each with the remaining balsamic while cooking. Add cheddar cheese 2 minutes before done. Serve sliders on Hawaiian rolls with sauces on the side. |
Russian Sauce & Arugula Pesto | |
| 1. | For the sweet Russian sauce: Combine mayonnaise, chopped cornichons, ketchup, balsamic vinegar, and chopped capers in a bowl; mix until blended. |
| 2. | For the arugula pesto: Combine garlic and 2 tablespoons of olive oil in a mini chopper or food processor, pulse until chopped. Add toasted walnuts and pulse until finely chopped. Add arugula, remaining olive oil, lemon juice, and salt. Pulse until finely chopped. |
Published on Aug 12, 2024 by Luminița