Angus Beef Sliders (+$8 Pp) Recipe

Combine ground Angus beef, kosher salt, black pepper and Worcestershire sauce in a bowl. Mix gently with your hands until just combined; do not overwork the meat.

Portion the mixture into 12 equal balls (about 2 oz / 55 g each). Flatten each ball to a 2.5–3 inch diameter patty about 1/2 inch thick, making a slight indentation in the center of each to prevent doming during cooking.

Preheat a cast-iron skillet or griddle over medium-high heat until smoking hot. Cook patties in batches (do not overcrowd) 2–3 minutes per side for medium-rare to medium, pressing gently once to ensure even contact. Internal temperature target: 130–140°F (54–60°C) for medium-rare to medium. Adjust time for desired doneness.

While patties rest 3–5 minutes, split the slider buns and brush cut sides with melted butter. Toast cut sides in a skillet or under broiler until golden (about 1–2 minutes).

In a medium skillet over medium heat, add chopped bacon and cook, stirring occasionally, until fat renders and bacon is crisp-tender (about 6–8 minutes). Use a slotted spoon to remove most of the bacon pieces to a paper towel, leaving about 1–2 tablespoons of bacon fat in the pan.

Add the finely diced onion to the reserved bacon fat and cook over medium heat until translucent and lightly caramelized, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Reduce heat to medium-low, stir in the sobrasada and cook, breaking it up with a spatula until it melts into the onions and blends with the fat, about 2–3 minutes.

Stir in brown sugar, sherry vinegar and water. Simmer gently until mixture thickens to a jam-like consistency, about 4–6 minutes. Return the cooked bacon pieces to the pan, stir to combine, season with black pepper and adjust salt only if needed (sobrasada and bacon are already salty). Remove from heat and let cool slightly; jam will thicken further as it cools.

Line a baking sheet with parchment paper if baking, or have a nonstick skillet ready for stovetop cooking.

Portion 12 small mounds (about 1 tablespoon each) of finely grated Manchego spaced about 2 inches apart on the parchment. Flatten each mound slightly with the back of a spoon into 2–2.5 inch circles.

Option A — Oven (recommended for even crisping): Preheat oven to 375°F (190°C). Lightly spray the tops with nonstick spray or brush with a scant amount of neutral oil. Bake 6–8 minutes until edges are deep golden and cheese bubbles. Option B — Stovetop: Heat a nonstick skillet over medium, add a few drops of neutral oil and cook 1–2 patties at a time until edges brown, 2–3 minutes, then flip and cook 1 more minute. Watch carefully to avoid burning.

Remove crisps and transfer to a wire rack to cool and crisp fully. They will firm up as they cool.

In a tall narrow container (for an immersion blender) or in a bowl if using a whisk, combine egg yolk, minced garlic, Dijon mustard and lemon juice. Season with salt and pepper.

With an immersion blender running (or whisking constantly), very slowly drizzle in the neutral oil in a thin steady stream until the mixture emulsifies and thickens to a mayonnaise-like consistency. If using a bowl, add oil dropwise at first, then in a very thin stream. Once thick, drizzle in the olive oil and blend to incorporate. Taste and adjust lemon or salt as needed.

Chill the allioli in the refrigerator at least 15 minutes to let flavors meld before assembly.

Spread about 1 teaspoon of garlic allioli on the bottom half of each toasted bun.

Place a slider patty on each bun bottom. Top each patty with approximately 1–1.5 teaspoons of warm sobrasada-bacon jam (if jam is too hot, cool briefly so it doesn't overly melt the Manchego crisp).

Set a crispy Manchego disc on top of the jam so it provides a crunchy contrast.

Add a small handful of baby arugula or microgreens and a slice of cornichon if using. Finish with a light smear of allioli on the top bun, close the slider and serve immediately.

Serve sliders on a platter, 2–3 per person as an appetizer (pricing note: +$8 per person as menu item).