Black Label Sliders Recipe

Prep the beef

Place the trimmed filet mignon in the freezer for 15–20 minutes until slightly firm but not frozen solid. This makes hand-chopping easier and yields a better texture.

Using a sharp chef’s knife, hand-chop the chilled filet into small, even pieces (coarsely chopped, not ground). Aim for a mix of small chunks and some slightly larger bits for texture. Do not overwork or mince into a paste.

Season the chopped beef gently with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Mix once or twice with a fork to distribute seasoning—do not over-handle.

Form and cook patties

Divide the chopped beef into 8 equal portions (about 2 oz each) and gently form into compact round patties roughly the diameter of the pretzel buns. Make a slight thumb indentation in the center of each patty to reduce dome puffing while cooking.

Heat a heavy cast-iron skillet or griddle over medium-high heat until very hot. Add 1 teaspoon vegetable oil and 1 tablespoon unsalted butter; swirl until foaming. Add patties in a single layer (work in batches if needed) and cook 1.5–2 minutes per side for medium-rare to medium, pressing lightly once after flipping to ensure contact with the pan. Adjust time +/- for desired doneness.

When patties are nearly done (last 20–30 seconds), place a slice of raclette cheese on each patty. If you have a small broiler or salamander, transfer patties briefly under high heat to melt the cheese, or cover the skillet with a tight lid for 20–30 seconds to help the cheese melt.

Remove patties to a plate and tent loosely with foil to rest while you finish mushrooms and toast buns.

Toast the pretzel buns cut-side down in the same skillet or a clean pan with 1 tablespoon butter until golden and slightly crisp, about 1 minute. Keep warm.

Assemble sliders: spread burger sauce on both bun bottoms and tops (see sauce section). Place a sauced bottom bun, microgreens or arugula (if using), the raclette-topped patty, a spoonful of sautéed mushrooms, then top bun. Serve immediately.

While the beef chills in the freezer or just before cooking patties, prepare the mushrooms: heat a medium skillet over medium heat and add 1 tablespoon butter and 1 teaspoon olive oil.

Add the minced shallot and sauté 1–1.5 minutes until translucent. Add the sliced mushrooms and spread into an even layer. Let them cook undisturbed 2–3 minutes to develop color, then stir.

Add the minced garlic and thyme; continue to sauté 2–3 minutes until mushrooms are browned and liquid has mostly evaporated.

If using, add 2 tablespoons dry sherry or white wine to deglaze the pan, scraping up browned bits; cook until liquids reduce and mushrooms are glossy. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Remove from heat and keep warm for assembly.

In a small bowl combine 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon ketchup, 1/2 teaspoon Worcestershire sauce, 1 finely minced cornichon (or dill pickle), 1/4 teaspoon hot sauce (if using), 1/2 teaspoon fresh lemon juice, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Stir until smooth and taste; adjust seasoning or acidity as desired.

Refrigerate sauce while finishing other components. Spoon onto buns just before assembly so buns stay crisp.

Brush or spread the toasted pretzel buns with a little melted butter. If desired, place a small handful (about 1/2 cup) of microgreens or baby arugula on the bottom bun before adding the patty for freshness.

Serve sliders hot, 2–3 per person depending on appetite. Provide extra burger sauce and pickles on the side.