Name: The Porter Beer Bars Sliders Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.25 lbs ground beef (80/20); 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 2 tbs vegetable oil (for griddle/skillet); 12 count mini slider buns (King's Hawaiian-style or plain); 2 tbs unsalted butter, softened; 6 count American cheese slices, halved; 2 cups yellow onions, thinly sliced; 1 tbs olive oil; 1 tbs unsalted butter; 0.25 tsp salt; 0.25 tsp granulated sugar (optional, speeds browning); 24 count dill pickle slices; 0.5 cups mayonnaise; 1 tsp Dijon mustard; 1 tsp whole grain mustard; 1 tsp lemon juice, fresh; 0.5 tsp garlic, grated or finely minced; 0.5 tsp Worcestershire sauce; 0.25 tsp salt; 0.125 tsp black pepper; 1 cup iceberg lettuce, shredded (optional); 12 count toothpicks

Method

Caramelized Onions

Cook onions slowly

In a large skillet over medium-low heat, add 1 tablespoon olive oil and 1 tablespoon butter. Add the thinly sliced onions and 1/4 tsp salt. Stir to coat, then spread into an even layer. Cook, stirring every 4–6 minutes, adjusting heat to maintain a gentle sizzle (not a hard fry), until onions are deep golden brown and sweet, 25–35 minutes. If desired to speed browning, sprinkle 1/4 tsp sugar about halfway through. Remove from heat and set aside.

Belgian Aioli

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tsp Dijon, 1 tsp whole grain mustard, 1 tsp fresh lemon juice, 1/2 tsp grated garlic, 1/2 tsp Worcestershire sauce, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust seasoning. Refrigerate until ready to assemble.

Burger Patties (Smash Burgers)

Form and cook patties

Divide 1.25 lbs ground beef into 12 roughly 1.5 oz portions (about 2 tablespoons each). Roll each into a loose ball — do not overwork. Heat a large cast-iron griddle or heavy skillet over high heat until very hot. Add 2 tablespoons vegetable oil and spread. Place 3–4 balls in the pan without crowding. Immediately smash each ball flat with a stiff spatula or a burger press to about 1/4 inch thickness; season the exposed tops with a light sprinkle of salt and pepper (use the 1 tsp salt and 1/2 tsp pepper listed). Cook undisturbed 2 minutes until the edges brown and crisp. Flip each patty, place half a halved American cheese slice on each patty, and cook 30–60 seconds more until cheese melts and the burger is cooked through. Transfer to a plate and tent loosely with foil while you cook remaining patties in batches.

Buns & Toasting

Split 12 slider buns. Mix 2 tablespoons softened butter and spread evenly on cut sides. Once the final patties are nearly done, toast the buttered cut sides on the griddle or a clean skillet over medium heat until golden, about 1–2 minutes. Remove buns and keep warm.

Assembly

Spread about 1 teaspoon Belgian aioli on the bottom half of each toasted bun (divide the 1/2 cup aioli among 12 buns — roughly 1 tsp each). If using, place a small pinch of shredded iceberg lettuce on the aioli. Top with a cheese-topped smash patty, then a generous tablespoon of caramelized onions (divide onions evenly), and two pickle slices. Spread a little aioli on the top bun and close. Secure each slider with a toothpick if desired.

Serving

Serve sliders hot, 3–4 per person as an appetizer or 6 per person as a light main. Provide extra aioli and pickles on the side.