Wolfgang Puck's Cheeseburger Sliders
Description
This recipe for Wolfgang Puck's cheeseburger sliders is both fast and simple with lean-beef slider burgers, cheese, special sauce, and mini brioche buns.
Ingredients
•
1/2 cup mayonnaise
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1 tablespoon finely chopped red onion
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1 tablespoon ketchup
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1 tablespoon sherry vinegar
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1 teaspoon capers, drained and chopped
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1 teaspoon chopped fresh flat-leaf parsley
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1/2 teaspoon chopped fresh thyme
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1/8 teaspoon white sugar
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1 pound 85% lean ground beef
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1 1/2 teaspoons kosher salt
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1 teaspoon ground black pepper
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4 tablespoons extra-virgin olive oil
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3 small slices (1/2 oz) Cheddar cheese, quartered
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12 mini brioche buns, split
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1 small head iceberg lettuce, shredded
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6 cherry tomatoes, sliced
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3 cornichons (tart pickled gherkin cucumbers), sliced
Directions
1
Preheat an outdoor grill or grill pan for medium-high heat (400 to 450 degrees F/200 to 230 degrees C) and lightly oil the grate.
2
Combine mayonnaise, red onion, ketchup, vinegar, capers, parsley, thyme, and sugar in a small bowl. Set aside.
3
Mix beef, 3/4 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl by hand until just combined. Make 12 meatballs using your hands; transfer to a baking sheet. Flatten meatballs slightly. Drizzle with oil; season both sides with remaining each 3/4 teaspoon salt and 1/2 teaspoon black pepper.
4
Grill patties on the preheated grill, uncovered, for 3 minutes. Flip; top each patty with 1 quartered piece cheese. Grill, uncovered, until cheese is melted and beef is cooked through, about 2 minutes. Grill buns, cut-sides down, until toasted, about 1 minute.
5
Top bun bottoms with a small spoonful sauce; add 1 patty, shredded lettuce, tomato slices, cornichon slices, and top bun to each.