Gourmet Beef Sliders

Course: American, Entree / Cookout

Cuisine: American

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: people

Calories: 568kcal

Author: Kris Longwell

Gourmet Beef Sliders are amazing with caramelized onions, fresh sirloin beef, rosemary aioli, and melty provolone cheese! A guaranteed hit!

Print Recipe

Equipment

Gas or charcoal grill, indoor grill, or cast-iron skillet (for the stove) or best results use the sous vide technique.

Ingredients

1 cup rosemary aioli
2 tablespoon unsalted butter
3 large onions sliced
1½ lbs ground sirloin 85%..formed into 2.5 ounce patties (for sliders)
Kosher salt and fresh ground black pepper
8 slices provolone
slider buns

Instructions

Do Ahead

Make the rosemary-garlic aioli and refrigerate (covered) for up to 1 day.

Make the Caramelized Onions

In a large skillet, melt the butter over medium heat.
2 tablespoon unsalted butter
Add the onions and cook until caramelized and browned, about 35 to 40 minutes. A pinch of salt and pepper and stir. Set aside, but keep warm.
3 large onions

Prep and Cook the Burgers

Salt and pepper each side of the patties.
1½ lbs ground sirloin, Kosher salt and fresh ground black pepper
Press an indention with your fingers/thumbs in the center of the patty.
Heat your grill to medium heat, or heat your skillet to medium heat. Or use your sous vide machine to heat to 145°F. Cook the meat until internal temperature reaches 145°F (for medium).
If using your cast-iron skillet, add 1 tablespoon of oil.
Once fully heated, add the patties. Cook on one side for about 4 minutes. Then flip. Cook on the other side for about 4 minutes.
In the last minute, add the cheese.
8 slices provolone
Meanwhile, slice the buns, butter them, and place under the broiler for about 3 minutes (keep an eye on them! Time varies depending on oven).
slider buns
Remove burgers from heat source.
Smear the aioli on each bottom bun. Place the burger on the aioli and then top it with a pile of warm caramelized onions. Place the top bun on the slider and serve at once.
1 cup rosemary aioli

Video

Notes

See the video near the top of the blog post for visual guidance. If you like the video, please subscribe to our YouTube channel.

For the best burger, we recommend purchasing top sirloin, brisket, and/or beef short ribs, grinding the meat, and then forming the patties. For perfectly cooked burgers, use the sous vide technique.

The rosemary-garlic aioli can be made a day in advance. Keep covered in the fridge and stir again before stirring. The onions can be made several hours in advance. Reheat on the stove over medium-low heat until sizzling.

Nutrition