Hot Roast Beef Sliders Recipe

Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves. Drizzle with 1 tsp olive oil, wrap tightly in foil and roast 30–35 minutes until cloves are soft and golden. Cool slightly.

Squeeze roasted garlic cloves into a small bowl and mash to a paste. Whisk together mashed roasted garlic, 1/2 cup mayonnaise, 1 tbsp lemon juice, 1/2 tsp Dijon, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Refrigerate until assembly.

In a medium saucepan over medium-high heat, melt 1 tbsp unsalted butter. Add 1/2 cup chopped onion and 1 smashed garlic clove and sauté 3–4 minutes until softened and lightly browned.

If using beef bones/scraps, add them and sear 2–3 minutes to develop color. Deglaze the pan with 2 tbsp dry red wine, scraping up browned bits.

Add 1 cup beef demi-glace or stock and 2 thyme sprigs. Bring to a simmer, reduce heat to low and gently simmer 8–10 minutes to concentrate flavor.

Strain the mixture into a clean saucepan, pressing solids to extract liquid. Return to low heat, season with 1/4 tsp salt and 1/8 tsp black pepper. Keep warm on lowest heat until ready to serve (or reheat gently).

Divide 1 lb ground beef into 8 equal portions (about 2 oz each). Lightly form each into a compact patty slightly larger than the buns — do not overwork the meat. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Heat a cast-iron skillet or griddle over medium-high until very hot. Add a thin film of oil or a small pat of butter if desired. Cook patties in batches: sear 1–2 minutes per side for medium-rare to medium (internal temp 130–140°F / 54–60°C), or longer to desired doneness. During the last 30 seconds of cooking, place sliced Gruyère over each patty, cover with a lid or tent with foil to melt cheese.

While patties cook, split the brioche slider buns and brush cut sides with 1 tbsp melted butter. Toast cut sides in a separate pan or under broiler until golden, about 1–2 minutes. Keep warm.

Assemble sliders: spread about 1 tbsp roasted garlic aioli on the bottom half of each bun, place a cheese-topped beef patty, spoon a tablespoon of warm beef au jus over or alongside the patty (reserve extra for serving), sprinkle a small pinch of chopped parsley, and cap with top bun.

Whisk together 2 tsp prepared horseradish, 1/4 cup sour cream, 1 tbsp mayonnaise, 1/2 tsp lemon juice, 1/8 tsp salt and a pinch of black pepper until smooth. Taste and adjust horseradish for desired heat. Chill until service.

Place two sliders on a plate. Serve with a small ramekin (about 2–3 tbsp) of hot beef au jus for dipping and a ramekin of horseradish cream sauce on the side.

Keep remaining au jus warm and spoon additional jus over sliders at the table if desired.