Steakhouse Sliders and Mini Steak Fries

Total Time:
50 min
Prep:
30 min
Inactive:
5 min
Cook:
15 min

Yield:
24 mini sliders
Level:
Easy

Ingredients
  • 16 baby Yukon gold potatoes
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons grill seasoning, plus 3 tablespoons
  • 2 tablespoons finely chopped rosemary leaves
  • 8 slices thick cut bacon
  • 3 pounds ground sirloin
  • 1/2 cup Worcestershire sauce
  • 1/2 cup chopped parsley leaves
  • 24 mini burger rolls, such as small dinner rolls, split
  • 2 cups baby arugula
  • 6 plum tomatoes, trim top and bottom, cut into 1/4-inch slices
  • 1 small red onion, quartered lengthwise, sliced 1/4-inch thick
  • 1/2 cup steak sauce (recommended: A1)
  • 1/2 cup grainy mustard
Directions
Watch how to make this recipe.
  • Heat the oven to 500 degrees F.

  • Get the potatoes in the oven first, then bacon and meat 10 minutes later. Cut potatoes into thin wedges (6 per potato). Coat the potatoes with 1/4 cup olive oil and season with 2 tablespoons of grill seasoning and rosemary. Bake 10 minutes or until golden brown, then reduce heat to 400 degrees F when you add bacon and meat to oven.

  • Arrange the bacon on slotted broiler pan and bake until crisp, about 12 minutes then cut each strip into thirds, (24 pieces). Set aside.

  • Coat a 9 by 12-inch rimmed baking sheet (they sell disposable pans this size if you do not have one) with 1 tablespoon olive oil. Season the meat with Worcestershire sauce, 3 tablespoons grill seasoning and parsley. Spread meat into pan in 1/2-inch layer all the way to corners of pan. Coat the top of meat with 1 tablespoon olive oil and bake at 400 degrees F for 12 to 15 minutes until firm but a little pink at center. Rest meat 5 minutes then cut into 24 square mini burgers.

  • Place burgers on mini roll bottoms and top with arugula, tomato, bacon, red onion. Mix steak sauce with mustard and dot bun tops, set in place. Serve potatoes alongside.


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    This recipe is featured in:

    Better with Bacon