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.

Aug 12, 2024