Blue Max Mini Recipe

mix

Place ground beef in a bowl. Add kosher salt, black pepper and Worcestershire sauce. Gently combine with your hands or a spatula until just combined—do not overwork the meat to keep patties juicy.

form patties

Divide meat into 12 equal portions (about 1.3 oz / 37 g each). Lightly roll into balls, then flatten to discs roughly the diameter of your slider buns and about 1/2 inch thick. Make a slight indentation in the center of each patty with your thumb to prevent doming while cooking.

cook

Heat a large skillet or cast-iron griddle over medium-high heat until hot. Add the 1 tablespoon unsalted butter and let it melt and foam. Place patties in the pan without crowding (work in batches if needed). Cook 2–3 minutes per side for medium, flipping once. If you want them slightly more done, cook up to 3½ minutes per side. During the last 1 minute of cooking, top each patty with a slice of Brie (or a small pile of Brie slices) and a small pinch of blue cheese crumbles so they melt together over the patty. Remove cooked patties to a plate and tent with foil to keep warm.

prepare brie

If Brie has a thick rind and you prefer less chew, remove the outermost rind and slice thinly. For quick melting, cut Brie into slices about 1/8–1/4 inch thick and keep refrigerated until needed.

optional caramelized onions

If using store-bought caramelized onions, warm slightly before assembly. To make from scratch: heat 1 tablespoon olive oil and 1 teaspoon butter in a skillet over medium-low. Add the thinly sliced onion and 1/4 teaspoon kosher salt. Cook, stirring occasionally, until softened and deep golden brown, about 25–30 minutes. Stir in 1/2 teaspoon brown sugar and 1/2 tablespoon balsamic vinegar in the last 2 minutes to deepen flavor. Remove from heat and set aside.

mustard

Spread a thin layer (about 1/2 teaspoon) of Dijon mustard on the inside of each bottom bun prior to assembly to add brightness and cut through the richness of the cheeses.

toast buns

Preheat oven broiler or a clean skillet. Brush the cut faces of the slider buns with melted butter (about 2 tablespoons total). Place cut-side up under the broiler for 1–2 minutes until golden and lightly crisp, or cook face-down in a hot skillet 1–1½ minutes. Watch closely to avoid burning.

assemble sliders

Place toasted bottom buns on a tray. Spread Dijon mustard as directed. Add a small handful of arugula or baby greens (optional). Place the Brie-and-blue-topped beef patty on each bun. Spoon about 1 teaspoon of caramelized onions over the cheese on each slider. Top with the bun crown and serve immediately while warm so the Brie is soft and melty.

serve

Arrange sliders on a platter. Optionally secure each with a toothpick. Serve hot as an appetizer or main; recommended with pickles or a light salad to cut richness.