Steak Sliders with Applewood Bacon-Cabernet Reduction and Blue Cheese
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 8 servings
Ingredients
- 6 ounces applewood smoked bacon slices, cut crosswise into ¼-inch wide pieces
- 2 large yellow onions, peeled and cut into ¼-inch dice
- 1 cup Cabernet Sauvignon or other full bodied red wine
- 1 cup low-sodium beef broth
- 1 cup ruby port
- 2 teaspoons finely chopped fresh thyme leaves
- Vegetable oil, for brushing grill grates
- 3 pounds ground sirloin
- Maldon sea salt and freshly ground black pepper
- 24 mini Hawaiian sweet rolls or slider buns, split and toasted
- 1 cup crumbled blue cheese
Procedure
Terrific for a party or a fun family meal, sliders have become an incredibly popular dish
for almost any occasion. We’ve given these sliders an upscale twist by dressing them up with a thick reduction of Cabernet Sauvignon and bacon, plus crumbled blue cheese. Use the blue cheese of your choice—Gorgonzola or Roquefort are great choices. The Cabernet reduction can be made, cooled, and refrigerated up to 2 days in advance. Just rewarm it before serving.
To prepare the Cabernet reduction, place bacon pieces in a large saucepan and heat over medium heat. Cook bacon, stirring occasionally, until crispy, about 8 to 10 minutes. Using a slotted spoon or spider, transfer cooked bacon pieces to a paper towel-lined plate. Set aside.
Return skillet with bacon drippings to medium-low heat. Add onions and cook, stirring often, until deep brown and caramelized, about 40 to 45 minutes. Add wine, beef broth, port, and thyme, stirring well to combine. Simmer, stirring occasionally, until mixture is very thick, almost jam-like, and reduced to 1-½ cups, about 1 hour. Stir in reserved crisped bacon. Set aside.
To prepare the burgers, assemble a moderately high charcoal fire, preheat a gas grill to medium-high, or heat a large grill pan over medium-high heat. Brush grill grates or grill pan with a thin coating of 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 Cabernet reduction and sprinkle blue cheese over each burger. Cut in half and serve immediately.
To prepare the Cabernet reduction, place bacon pieces in a large saucepan and heat over medium heat. Cook bacon, stirring occasionally, until crispy, about 8 to 10 minutes. Using a slotted spoon or spider, transfer cooked bacon pieces to a paper towel-lined plate. Set aside.
Return skillet with bacon drippings to medium-low heat. Add onions and cook, stirring often, until deep brown and caramelized, about 40 to 45 minutes. Add wine, beef broth, port, and thyme, stirring well to combine. Simmer, stirring occasionally, until mixture is very thick, almost jam-like, and reduced to 1-½ cups, about 1 hour. Stir in reserved crisped bacon. Set aside.
To prepare the burgers, assemble a moderately high charcoal fire, preheat a gas grill to medium-high, or heat a large grill pan over medium-high heat. Brush grill grates or grill pan with a thin coating of 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 Cabernet reduction and sprinkle blue cheese over each burger. Cut in half and serve immediately.
Steak Sliders with Applewood Bacon-Cabernet Reduction and Blue Cheese
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 8 servings
Ingredients
- 6 ounces applewood smoked bacon slices, cut crosswise into ¼-inch wide pieces
- 2 large yellow onions, peeled and cut into ¼-inch dice
- 1 cup Cabernet Sauvignon or other full bodied red wine
- 1 cup low-sodium beef broth
- 1 cup ruby port
- 2 teaspoons finely chopped fresh thyme leaves
- Vegetable oil, for brushing grill grates
- 3 pounds ground sirloin
- Maldon sea salt and freshly ground black pepper
- 24 mini Hawaiian sweet rolls or slider buns, split and toasted
- 1 cup crumbled blue cheese
Procedure
Terrific for a party or a fun family meal, sliders have become an incredibly popular dish
for almost any occasion. We’ve given these sliders an upscale twist by dressing them up with a thick reduction of Cabernet Sauvignon and bacon, plus crumbled blue cheese. Use the blue cheese of your choice—Gorgonzola or Roquefort are great choices. The Cabernet reduction can be made, cooled, and refrigerated up to 2 days in advance. Just rewarm it before serving.
To prepare the Cabernet reduction, place bacon pieces in a large saucepan and heat over medium heat. Cook bacon, stirring occasionally, until crispy, about 8 to 10 minutes. Using a slotted spoon or spider, transfer cooked bacon pieces to a paper towel-lined plate. Set aside.
Return skillet with bacon drippings to medium-low heat. Add onions and cook, stirring often, until deep brown and caramelized, about 40 to 45 minutes. Add wine, beef broth, port, and thyme, stirring well to combine. Simmer, stirring occasionally, until mixture is very thick, almost jam-like, and reduced to 1-½ cups, about 1 hour. Stir in reserved crisped bacon. Set aside.
To prepare the burgers, assemble a moderately high charcoal fire, preheat a gas grill to medium-high, or heat a large grill pan over medium-high heat. Brush grill grates or grill pan with a thin coating of 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 Cabernet reduction and sprinkle blue cheese over each burger. Cut in half and serve immediately.
To prepare the Cabernet reduction, place bacon pieces in a large saucepan and heat over medium heat. Cook bacon, stirring occasionally, until crispy, about 8 to 10 minutes. Using a slotted spoon or spider, transfer cooked bacon pieces to a paper towel-lined plate. Set aside.
Return skillet with bacon drippings to medium-low heat. Add onions and cook, stirring often, until deep brown and caramelized, about 40 to 45 minutes. Add wine, beef broth, port, and thyme, stirring well to combine. Simmer, stirring occasionally, until mixture is very thick, almost jam-like, and reduced to 1-½ cups, about 1 hour. Stir in reserved crisped bacon. Set aside.
To prepare the burgers, assemble a moderately high charcoal fire, preheat a gas grill to medium-high, or heat a large grill pan over medium-high heat. Brush grill grates or grill pan with a thin coating of 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 Cabernet reduction and sprinkle blue cheese over each burger. Cut in half and serve immediately.
