Name: Sexy Sliders with Fancy Sauce and Cola Onions
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: Makes 12 (2-inch) sliders, 4 to 6 servings
Ingredients: 6 ounces boneless short ribs; 7 ounces boneless ribeye steak (preferably aged prime); 9 ounces boneless beef chuck; 2 ounces beef fat trimmed from ribeye steak; 1 1/2 ounces sliced double-smoked bacon, preferably Neuske's; 1 1/2 teaspoons kosher salt; 3/4 teaspoon freshly ground black pepper; 1/4 cup mayonnaise; 3 tablespoons tomato ketchup; 2 tablespoons Dijon mustard; 1 tablespoon finely chopped shallots; 1 tablespoon finely chopped cornichons; 2 teaspoons fresh lemon juice; 3/4 teaspoon hot red pepper sauce, such as Tabasco; 3 tablespoons unsalted butter; 1 medium white onion, cut into half-moons about 1/2 inch thick; 1 tablespoon sugar; 1/2 cup cola soda (not diet); Kosher salt; Kosher salt and freshly ground black pepper; 3 slices American cheese, each cut into quarters to make 12 pieces total; 3 leaves Bibb lettuce, each torn into quarters to make 12 pieces total; 12 brioche or potato dinner rolls, split

Directions

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Sexy Sliders with Fancy Sauce and Cola Onions

12m Easy 99%

CLASS

Special equipment:

12 cocktail skewers, for serving

To make the patties: Cut the short ribs, ribeye, chuck, the fat from the ribeye, and bacon into 1-inch chunks. Toss together on a baking sheet and freeze until partially frozen, 1 to 2 hours. In three or four batches, pulse all the meat and fat in a food processor until the mixture is finely ground but not a paste. Transfer the ground meats to a medium bowl, season with the salt and pepper, and mix gently. Divide the mixture into 12 equal portions and shape into patties about 2 inches wide. Alternatively, you can use a ring mold to shape the patties. (The patties can be covered and refrigerated for up to 6 hours. Remove from the refrigerator 30 minutes before cooking.)
To make the sauce: Mix all of the ingredients together in a medium bowl until combined. (The sauce can be covered and refrigerated for up to 3 days.)
To braise the onions: Melt the butter in a large skillet over medium heat. Add the onion and sugar and cook, stirring occasionally, until the onion is lightly browned, 8 to 10 minutes. Add the cola, bring to a boil, and cook until the liquid has reduced to a glaze, about 5 minutes. Season to taste with salt and cover the skillet with its lid to keep the onions warm. (The onions can be cooled, covered, and refrigerated for up to 1 day. Reheat the onions in the skillet before using.)
To cook the burgers: Lightly season the patties all over with salt and pepper. Heat a large griddle or two large skillets over medium-high heat. Cook the patties on the griddle until the undersides are well browned, about 2 minutes. Turn and continue cooking until the other sides are browned, about 3 minutes for medium-rare (the patties will feel somewhat soft and barely beginning to firm when pressed on top with a fingertip). During the last 30 seconds of cooking, top each patty with a cheese quarter. Remove from the griddle.
To build each slider, place a lettuce quarter on a roll bottom, then add a patty, about 1 tablespoon each of the onions and sauce, and the roll top. Spear each slider with a skewer (if desired), transfer to a platter, and serve immediately.