beef sliders with caramelised shiraz onions
at what point does a slider become a burger?
these are probably towing the line… but if we call them sliders, that means we can have three in a sitting, right?
see we’ve never really understood why it’s so normal to add wine to bolognese but not to beef patties. It does all the same things, adding depth and complexity in a way nothing else can. here we’ve gone the step further by not only lacing the patties in shiraz, but the onions too. double trouble.
another joy of this recipe is it gives you the chance to practice saying the word ‘worcestershire’…
what you'll need:
- 500g ground beef
- 1 small shallot, finely diced
- 1 tbsp worcestershire sauce
- 1 egg
- 1 cup shiraz (1/2 for onions, 1/2 for patties)
- 2 red onions, thinly sliced
- 1 tbsp olive oil + 1 tbsp butter
- 1 tsp brown sugar
- 1/2 cup mayo
- 1 crushed garlic clove
- 1 tsp lemon juice + optional dash of dijon
- 12 slider buns (or brioche if you fancy)
- all the extras for inside the bun cheese (of course), some type of greens - we chose rocket, pickles of roaster red capsicums
how to make them:
- make the shiraz onions saute onions in butter and oil on low until softened (about 10 mins). then add sugar, salt + 1/2 cup shiraz, simmer until wine has reduced and onions are nice and jammy
- prepare the beef reduce remaining 1/2 cup shiraz in a small pot until 2-3 tbsp remains. mix with beef, shallots, worcestershire, egg and add some salt and pep. form into 12 mini patties and chuck them in the fridge for 20 or so minutes.
- mix the aioli stir together mayo, garlic, lemon juice + dijon if you're into it.
- cook & assemble fry or grill patties for 3-4 mins per side, toast the buns (non-negotiable). spread aioli on both sides, add patty, cheese, onions & all the bits.
serve with some homemade fries and a glass of our dtm red.
p.s. going vego? crispy haloumi works a treat.
p.p.s. no one will judge you for eating them standing up.