JUICY BUTTER BURGER SLIDERS WITH SWEET RUSSIAN SAUCE AND ARUGULA PESTO

Juicy Butter Burger Sliders with Sweet Russian Sauce and Arugula Pesto image

Provided by Daphne Brogdon

Time 50m

Yield 18 sliders

Number Of Ingredients 20

Ingredients

3 tablespoons olive oil
1 medium yellow onion, finely diced
Salt and fresh ground pepper
1 teaspoon five-spice powder
3 tablespoons balsamic vinegar
2 pounds ground beef (80 percent lean)
3 tablespoons 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
1/2 cup mayonnaise
2 tablespoons chopped cornichons
2 tablespoons ketchup
2 tablespoons balsamic vinegar
1 tablespoon chopped capers
2 cloves garlic
1/4 cup olive oil
3 tablespoons walnuts, toasted
2 cups baby arugula
1 teaspoon fresh lemon juice
Pinch salt

Steps:

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.
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.
Divide the meat into approximately 2-ounce 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.
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.
For the sweet Russian sauce: Combine the mayonnaise, cornichons, ketchup, balsamic and capers in a small bowl; mix until blended.
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.