Mini SlidersShare Pin It Print This Recipe
Sliders are an American classic. Whether on the grill or in the kitchen, these mini hamburgers serve up flavor with every bite. The secret is an infusion of Garlic Oil, Dijon mustard, fresh thyme and shredded Gruyere cheese within the meat before grilling. Pile high with tomatoes, red onion and arugula for a satisfying meal.
- 2 pounds premium ground beef (80 percent lean and 20 percent fat)
- 1 Tbsp Dijon mustard
- 3 Tbsp Garlic Oil
- Grapeseed Oil spray for the grill
- 1 tsp chopped thyme leaves
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 6 ounces grated Gruyere
- 12 small Brioche buns
- 4 ounces baby arugula
- 3 medium tomatoes, sliced in 1/8-inch-thick rounds
- 2 small red onions, sliced in 1/8-inch-thick rounds
- Ketchup, for serving
- Build a charcoal fire or heat a gas grill.
- Place the ground beef in a large bowl and add the mustard, garlic oil, 4 ounces of grated Gruyere, thyme, Garlic Oil, salt and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients.
- Shape the meat into 12 (2-inch) patties of equal size and thickness.
- When the grill is medium-hot, brush or spray the grill grate with Grapeseed Oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes.
- Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done.
- For the last 2 minutes of cooking time, sprinkle a small amount of remaining Gruyere on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.
- Slice the buns in half crosswise and toast the halves cut side down on the grill.
- Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.