Sirloin Sliders with Balsamic Onions, Brie, and Bacon
By Tested and perfected in the Sur la Table kitchen
Sirloin Sliders with Balsamic Onions, Brie, and Bacon
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 8 servings
- 8 ounces applewood smoked bacon slices, cut crosswise into ¼-inch wide pieces
- 2 tablespoons unsalted butter
- 2 large Vidalia or other sweet onions, peeled and thinly sliced
- 1 teaspoon sugar
- 4 teaspoons white balsamic vinegar
- Kosher salt and freshly ground black pepper
- Vegetable oil, for brushing grill grates
- 3 pounds ground sirloin
- 24 mini Hawaiian sweet rolls or slider buns, split and toasted
- 1 pound brie cheese, sliced
Dressed up with balsamic-spiked caramelized onions, crumbled bacon and creamy brie cheese, these sliders are terrific for a party or a fun family meal.
Place bacon pieces in a large skillet and heat over medium-low heat. Cook bacon, stirring occasionally, until browned and crispy, about 9 to 12 minutes. Using a slotted spoon or spider, transfer cooked bacon pieces to a paper-towel lined plate. Set aside.
Pour off all but 3 tablespoons pan drippings from skillet, and return to medium-low heat. Add butter and heat until foaming. When foaming subsides, add onions and toss to coat. Cook onions, stirring occasionally, until deep golden brown, about 25 to 35 minutes, adding sugar and balsamic vinegar about halfway through cooking time. Remove skillet from heat, taste onions, and season with salt and pepper. Transfer onions to a small mixing bowl and set aside.
To prepare burgers, prepare a moderate charcoal fire, preheat a gas grill to medium, or heat a large grill pan over medium heat. Brush grill grates or grill pan with a thin coating of vegetable oil using a silicone pastry brush. Shape ground sirloin into 24 (1-inch thick) patties about 2 ounces each. Sprinkle patties generously on both sides with salt and pepper.
Place patties on preheated grill and cook until well browned on bottom and almost halfway cooked through, about 3 to 4 minutes. Flip burgers and grill on second side until cooked to desired doneness, about 3 minutes longer for medium-rare.
Transfer buns to work surface and place burgers on each bun bottom. Spoon onions on top of each burger, and top with brie cheese and bacon pieces. Cut in half and serve immediately.
Place bacon pieces in a large skillet and heat over medium-low heat. Cook bacon, stirring occasionally, until browned and crispy, about 9 to 12 minutes. Using a slotted spoon or spider, transfer cooked bacon pieces to a paper-towel lined plate. Set aside.
Pour off all but 3 tablespoons pan drippings from skillet, and return to medium-low heat. Add butter and heat until foaming. When foaming subsides, add onions and toss to coat. Cook onions, stirring occasionally, until deep golden brown, about 25 to 35 minutes, adding sugar and balsamic vinegar about halfway through cooking time. Remove skillet from heat, taste onions, and season with salt and pepper. Transfer onions to a small mixing bowl and set aside.
To prepare burgers, prepare a moderate charcoal fire, preheat a gas grill to medium, or heat a large grill pan over medium heat. Brush grill grates or grill pan with a thin coating of vegetable oil using a silicone pastry brush. Shape ground sirloin into 24 (1-inch thick) patties about 2 ounces each. Sprinkle patties generously on both sides with salt and pepper.
Place patties on preheated grill and cook until well browned on bottom and almost halfway cooked through, about 3 to 4 minutes. Flip burgers and grill on second side until cooked to desired doneness, about 3 minutes longer for medium-rare.
Transfer buns to work surface and place burgers on each bun bottom. Spoon onions on top of each burger, and top with brie cheese and bacon pieces. Cut in half and serve immediately.