Haus Sliders Recipe

mix and portion

Place grass-fed ground beef in a bowl. Add kosher salt, freshly ground black pepper and Worcestershire sauce. Gently mix with your hands just until combined — avoid overworking. Divide into 12 equal portions (about 1.3 oz / 35–40 g each) and gently form into small, slightly wider-than-bun patties, creating a slight dimple in the center of each to prevent doming.

cook

Heat a large cast-iron skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add patties in a single layer without crowding. Cook 2–3 minutes on the first side until a brown crust forms, flip, and cook another 1.5–2 minutes for medium (adjust for desired doneness). During the last 30 seconds of cooking, top each patty with a slice of Vermont cheddar, cover the pan briefly to melt. Transfer cooked patties to a platter and tent loosely with foil to rest.

In a small bowl combine mayonnaise, minced garlic, lemon juice, chopped parsley, chopped chives, Dijon mustard, salt and pepper. Whisk until smooth and taste — adjust salt or lemon to brighten. Refrigerate until assembly so flavors meld (at least 15 minutes).

Heat a sauté pan over medium heat and add butter and olive oil. Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, for 15–20 minutes until soft and richly browned. If they start to dry, reduce heat slightly and add a splash of water. Stir in granulated sugar and balsamic vinegar in the last 2 minutes to deepen flavor. Remove from heat and keep warm.

Lay bacon slices on a rimmed baking sheet and bake in a preheated oven at 400°F (200°C) for 12–15 minutes until crisp, or cook in a skillet until crisp. Transfer to a paper towel–lined plate to drain. If you prefer shorter pieces for sliders, cut each slice in half.

Split the mini slider buns and lightly butter the cut sides. Toast buttered sides in a skillet or on the griddle until golden, about 1–2 minutes. Spread about 1 tablespoon of herb aioli on the bottom half of each bun. Place a cheddar-topped beef patty on the aioli, top with a teaspoon of caramelized onions, a piece of bacon (or half slice if cut), and a small handful (~1–2 teaspoons) of arugula. Finish with a light sprinkle of coarse sea salt on the arugula if desired and place the top bun. Repeat for all sliders.

If using pickles, add one slice to each assembled slider beneath the top bun for brightness. Serve immediately while warm. For happy hour service, arrange on a platter and serve with extra aioli for dipping.