Sliders

07
Ina Garten 
Barefoot Contessa: Back to Basics

These aren’t your backyard barbecue burgers. Fresh thyme, grated Gruyère and baby arugula make these bite-sized burgers an elegant hors d'oeuvre.

• 2 lb(s) premium ground beef (80% lean and 20% fat)
• 1 Tbsp good Dijon mustard
• 3 Tbsp good olive oil, plus extra for brushing the grill
• 1 tsp thyme leaves, chopped
• 3 tsp garlic, chopped
• 1 tsp kosher salt
• 1 tsp black pepper, freshly ground
• 6 oz Gruyère, grated
• 12 Brioche buns
• 4 oz baby arugula
• 3 tomatoes, sliced in 1/8-inch-thick rounds
• 2 red onions, sliced in 1/8-inch-thick rounds
• Ketchup, for serving

To Make

1. Build a charcoal fire or heat a gas grill.

2. Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.

3. When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place 1/2-ounce Gruyère on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.

4. Slice the buns in half crosswise and toast the halves cut side down on the grill.

5. Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.