Sliders

For our 4th of July cookout, we’re having sliders! For our mini burgers, we bought ground beef and ground lamb fresh from our local farmer’s market and set up a burger bar so that our guests can fix their sliders the way they like. We served these with grilled corn on the cob and herb butter. Happy Independence Day!

For beef sliders:
Source: Sliders, Barefoot Contessa

Ingredients
2 pounds premium ground beef (80 percent lean and 20 percent fat)
1 tablespoon good Dijon mustard
3 tablespoons good olive oil, plus extra for brushing the grill
1 teaspoon chopped thyme leaves
3 teaspoons chopped garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 ounces cheese (like Gruyere, Swiss, or Colby)
12 small slider buns or Brioche buns
4 ounces baby arugula
3 medium tomatoes, sliced in ⅛-inch-thick rounds
2 small red onions, sliced in ⅛-inch-thick rounds
Ketchup, for serving

Directions
Build a charcoal fire or heat a gas grill.

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.

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 ½-ounce cheese on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.

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

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.

For lamb sliders:
Ingredients
1 pound ground lamb

1 tablespoon olive oil
½ teaspoon grated lemon zest
½ teaspoon dill
1 teaspoon dried oregano
1 teaspoon fresh rosemary, finely chopped
1 garlic clove, minced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
6 slider buns or pita pockets
1 medium tomato, sliced in ⅛-inch-thick rounds
1 small red onion, sliced in ⅛-inch-thick rounds
Feta cheese (optional)
Tzatziki sauce (optional)

Directions
Build a charcoal fire or heat a gas grill.

Combine first 9 ingredients and gently mix together with a fork to combine. Shape the meat into 6 (2-inch) patties of equal size and thickness.

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 3-4 minutes on each side. Remove the sliders to a platter and cover with foil.

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

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