"haven" Burger Sliders Recipe

Form Patties

Place ground beef in a mixing bowl. Add kosher salt, black pepper and Worcestershire sauce. Gently combine with your hands or a fork; do not overwork. Divide into 6 equal portions (about 3 oz each). Lightly form into compact 2.5" diameter patties about 3/4" thick, making a slight dimple in the center of each to prevent puffing.

Cook Patties

Heat a large cast-iron skillet or griddle over medium-high heat until shimmering. Add the softened butter and let it melt and coat the pan. Add patties (work in batches if necessary) and cook 2 to 2.5 minutes on the first side without moving to develop a crust. Flip and cook 1.5 to 2 minutes more for medium; for slightly more done, add 30–60 seconds. During the last 30 seconds of cooking, place a slice of white Vermont cheddar across every two patties (or tear slices to fit singles) and cover with a lid or tent with foil to encourage melting. Remove to a plate and tent loosely while you finish the rest.

Prepare Rings

Separate onion slices into individual rings and pat dry with paper towel to remove surface moisture.

Batter & Fry

In a shallow bowl combine flour, cornstarch, smoked paprika and salt. Heat oil in a medium saucepan or deep skillet to 350°F (175°C) — if you don't have a thermometer, test by dropping a pinch of flour: it should sizzle. Toss onion rings lightly in the flour mixture to coat, shaking off excess. Fry rings in batches so they have room to crisp, about 1.5 to 2 minutes per side, until golden brown. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Keep warm in a low oven (200°F / 95°C) if making ahead.

Make Aioli

In a small bowl whisk together mayonnaise, Sriracha, Dijon mustard, lemon juice, grated garlic, smoked paprika, salt and black pepper until smooth and homogenous. Taste and adjust heat or acidity to preference (add up to 1 tsp more Sriracha or a few drops of lemon). Chill briefly if not using immediately.

Toast Buns

Preheat oven to 350°F (175°C) or use a skillet. Brush cut sides of slider buns with melted butter. Toast cut-side up on a sheet pan in the oven 6–8 minutes until lightly golden, or toast in a skillet over medium heat until golden. Keep warm.

Assemble Sliders

Spread about 1 teaspoon of the spicy aioli onto the bottom half of each toasted bun. Place a few leaves of arugula or lettuce on the aioli, then a warm cheddar-topped patty. Top each patty with 3–4 fried onion ringlettes (press lightly so they stay in place). Spoon a little more aioli on the top bun if desired, then close the slider. Repeat for all 6 sliders.

Serve

Arrange sliders on a platter and serve immediately while patties are warm and cheddar is melty. Provide extra aioli and a small bowl of ringlettes on the side for passing. Estimated serving size: 1 slider per person as an appetizer or 2–3 per person as a main depending on appetite.