So Trendy Sirloin Sliders Recipes

CLASSIC BEEF SLIDERS

Steps:

• Prepare a grill or grill pan for medium-high heat.
• Divide the ground beef into 12 portions (about 2 ounces each). Pat each into a 1/2-inch-thick patty and make an indentation in the center with your thumb so the patties keep their shape while cooking. Sprinkle with salt and a few grinds of pepper.
• Brush the grill grates or grill pan with oil. Grill the patties, turning once, until nicely browned but still a bit pink inside, 2 to 3 minutes per side. Top each patty with a piece of cheese and grill until melted, about 1 minute.
• Arrange the sweet rolls cut-side up on a cutting board or large serving platter. Spread some ketchup, mayonnaise and mustard on each roll bottom. Top with a piece of lettuce and a burger patty. Put a pickle on each patty and sandwich with the remaining roll tops.

SO-TRENDY SIRLOIN SLIDERS

Steps:

• Combine porcini mushrooms with 1 cup boiling water and let stand for 20 minutes. Drain and rinse; chop finely and set aside.
• Heat oil in a small skillet over very low heat. Add unpeeled garlic; cook stirring often, for about 10 minutes or until softened and skins are golden.
• Remove from skillet; let cool slightly. Squeeze garlic out of skins into large bowl, mashing with the back of the spoon.
• Add porcini mushrooms, ground beef, tarragon, salt and pepper to garlic; lightly combine. Form into 6 thick patties. Grill patties over medium-high heat for 5-7 minutes per side, or until rapid -read thermometer inserted sideways into center of each reads 160°F.
• Meanwhile, grill sides of buns until lightly golden. Place arugula on bottom halves; top each with cooked patty. Top each patty with goat cheese, tomato slice, and bun on top.

SLIDERS

Steps:

• Melt 4 tablespoons butter in a small pan. Add shallots, and cook until softened, about 1 1/2 minutes. Stir in water, and season with salt and pepper.
• Form 20 patties using 2 tablespoons ground sirloin for each. Place on a rimmed baking sheet, and coat patties with remaining 2 tablespoons butter. Press a pickle slice into each patty (refrigerate for up to 2 hours).
• Preheat broiler. Season patties with salt and pepper. Broil for 4 to 5 minutes. Top burgers with cheese during final 30 seconds.
• Spread shallot butter on bottom half of each roll, then top with 1 burger. Sandwich with top half of roll, and serve with lettuce, tomatoes, ketchup, mayonnaise, and mustard.

HAWAIIAN BEEF SLIDERS WITH SRIRACHA CREAM SAUCE

Steps:

• Drain pineapple juice into a small bowl. Add ponzu and sugar to the pineapple juice; stir to dissolve sugar. Refrigerate pineapple rings and 1/3 cup of the juice mixture.
• Transfer remaining juice mixture to a resealable zip-top bag. Add steak and seal. Refrigerate for 8 hours to overnight.
• Peel outer layer of onion. Slice onion as thinly as possible. Thinly slice jalapeno into rounds, removing ribs and seeds for less heat. Combine 1/4 of the onion slices, jalapeno, lime juice, sugar, and 1 pinch salt in a bowl. Set aside to quick-pickle, stirring occasionally, until ready to serve.
• Mix sour cream and Sriracha sauce together in a bowl for the Sriracha cream. Set aside.
• Heat 1 1/2 teaspoons oil in a large pan over medium-high heat. Add pineapple rings and cook, stirring occasionally, until lightly caramelized, 3 to 4 minutes. Remove from the pan and set aside. Add remaining onion and oil to the pan; season with salt and pepper. Cook and stir until softened, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Drain sirloin from marinade. Add to the pan and season with salt and pepper. Cook until browned, 4 to 5 minutes. Carefully add reserved pineapple juice mixture to the pan. Cook and stir until liquid has mostly evaporated and beef is coated in sauce, 1 to 2 minutes. Remove from heat and stir in pickling liquid from onion and jalapeno. Taste and season with salt and pepper.
• Assemble sliders by adding sirloin steak to each bun. Top with jalapeno slaw, Sriracha cream, and caramelized pineapple.