Recipe courtesy of Robert Irvine
Episode: Salt Works II
Beef and Ground Pork Sliders
Total:
27 min
Active:
15 min
Yield:
12 sliders
Level:
Easy
Total:
27 min
Active:
15 min
Yield:
12 sliders
Level:
Easy

Ingredients

  • 2 ounces butter
  • 1 cup yellow onions, thinly sliced
  • 1 teaspoon white pepper
  • 2 teaspoons kosher salt, divided
  • 12 ounces (80/20) ground beef
  • 12 ounces ground pork
  • 1 teaspoon black pepper
  • 1/4 cup equal parts mayonnaise and mustard
  • 1 teaspoon lemon juice
  • 1 cup thinly shredded romaine hearts
  • 12 slices cheese of choice (Gruyere, baby Swiss, or Gloucester)
  • 12 petit buns (2 to 2 1/2 inches), toasted

Directions

In a saute pan over high heat, add the butter, onions, white pepper and 1 teaspoon salt, and cook over high heat until the butter has melted. Reduce the heat to medium and finish cooking the onions until slightly browned on the edges, 7 to 8 minutes. 

Mix the beef, pork, remaining 1 teaspoon salt, and black pepper in a bowl. Do not over mix or the burger will be too tightly bound. Portion the meat into 12 (2-ounce) balls, then flatten the balls into patties about 2 1/2 inches round. 

Preheat a grill and grill the burgers for 4 to 5 minutes on each side, or until the internal temperature reaches 160 degrees F. 

Combine the mayonnaise-mustard mixture with the lemon juice and shredded romaine. Top the bottom bun with the dressed lettuce, a burger, some caramelized onions, and cheese of choice. Add the top bun and serve.

Categories:

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