It was a private class that one of my favorite students booked as a Christmas gift for her kids and their SO's
I gave them about 20 small plates to choose 5 from, including this mini burger recipe from a book for sale in the store in which I teach. I've never made a slider before in my life:
This was such a fun group, and I was drinking wine along with them, so I confessed that I hadn't had time to try the recipe yet and we were all guinea pigs together. But seriously, how could pears, blue cheese and bacon fail on a hamburger of any size? I did the pears, buns and burgers on indoor grill pans. The store was able to order me a dozen mini brioche buns from The Bread Bar in L.A.
It was a revelation! The dish was greater than the sum of is parts. I cut the recipe in half to make 12 little burgers. A double or triple recipe would be great mass party food, as long as you had hands to execute it at the last minute
(BTW, the rest of the menu was feta-stuffed peppers, potato waffles topped with smoked salmon,creme fraiche, capers and dill, Warm duck salad with Asian vinaigrette, then the sliders, and finally mini chocolate-Grand Marnier Soufffes.
BLUE CHEESE-STUFFED BACON SLIDERS
From Burger Bar by Hubert Keller
Serves 12
“A classic combination: blue cheese, bacon, and pear. But these burgers are inside out—the cheese hides inside the burgers. As the burgers cook, the cheese melts and bastes them. I’ve used sirloin, a more expensive cut than usual for burgers, but sliders make great party food when you want to splurge on ingredients. Build your own: You can also make the burgers with lamb. These proportions will make 8 large burgers. I’ve mixed bacon into the burgers and used it as a garnish, too. You can do either. Also, you can omit the grilled pear, or, if it’s good and ripe, use it raw.
16 slices (1 pound) apple-smoked bacon
2 ripe but firm pears
About 1 tablespoon sugar
3 pounds coarsely ground sirloin, chilled
1 tablespoon finely chopped fresh thyme
Freshly ground black pepper
6 ounces (about 1/2 cup) crumbled blue cheese, at room temperature
2 tablespoons olive oil plus about 1 teaspoon
Sea salt
24 soft, mini burger buns
2 1/2 cups baby arugula leaves
1 small red onion (about the same diameter as the buns), very thinly sliced
1 pint basket cherry tomatoes (optional)
In a large skillet over medium heat, cook the bacon until crispy, and then drain on paper towels. Cut 8 of the slices crosswise into 3 pieces each; crumble the remaining bacon and set both aside separately.
Peel the pears, halve them lengthwise, and core them. Cut them crosswise into thin slices and put in a bowl. Toss with the sugar and set aside.
In a large bowl, combine the meat, thyme, crumbled bacon, and 11/2 teaspoons pepper. Using your hands, knead together lightly. Form the mixture into 48 evenly sized balls (about 1 ounce each). Use the pointed end of an egg to make a small depression in half the patties. Fill them with a little mound of cheese, dividing it evenly among them. Top with the remaining patties, and then pinch them together around the cheese. Make sure the stuffing is completely enclosed. Pat and mold the burgers to fit the buns. The burgers can be shaped and refrigerated, covered, for several hours or overnight.
When ready to cook, heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until very hot or build a medium-hot fire in a barbecue. Generously season the meat on both sides with salt and pepper.
Cook the burgers in the skillet, in batches, turning once or twice, about 3 minutes for medium-rare. Do not press down on the patties. Be gentle when you turn the burgers so they do not break open. With a large spoon, baste the sliders several times with the fat in the pan. To grill the burgers, oil the grate, arrange the patties on it, and cover. Cook as above.
While the burgers cook, toast the buns in a toaster oven or under the broiler, about 5 inches from the heat, until lightly toasted. Or toast them on the outer perimeter of the grill rack.
When the burgers are done, remove them to a warm platter, keep warm, and let rest for several minutes. Meanwhile, heat the remaining teaspoon of the olive oil in a nonstick skillet over medium heat and add the pear slices, or place them on the outside of the grill rack, and cook just until warm and lightly browned. Turn and repeat, then remove to a plate. They should still be crunchy.
To build the burgers, arrange a few leaves of arugula on the bun bottoms. Top each with a pear slice or two, a piece of bacon, and a burger. Add an onion slice and a bun top, and skewer securely together. Add a cherry tomato as a topknot, if you wish, on the skewer. Serve immediately.”
I gave them about 20 small plates to choose 5 from, including this mini burger recipe from a book for sale in the store in which I teach. I've never made a slider before in my life:
This was such a fun group, and I was drinking wine along with them, so I confessed that I hadn't had time to try the recipe yet and we were all guinea pigs together. But seriously, how could pears, blue cheese and bacon fail on a hamburger of any size? I did the pears, buns and burgers on indoor grill pans. The store was able to order me a dozen mini brioche buns from The Bread Bar in L.A.
It was a revelation! The dish was greater than the sum of is parts. I cut the recipe in half to make 12 little burgers. A double or triple recipe would be great mass party food, as long as you had hands to execute it at the last minute
(BTW, the rest of the menu was feta-stuffed peppers, potato waffles topped with smoked salmon,creme fraiche, capers and dill, Warm duck salad with Asian vinaigrette, then the sliders, and finally mini chocolate-Grand Marnier Soufffes.
BLUE CHEESE-STUFFED BACON SLIDERS
From Burger Bar by Hubert Keller
Serves 12
“A classic combination: blue cheese, bacon, and pear. But these burgers are inside out—the cheese hides inside the burgers. As the burgers cook, the cheese melts and bastes them. I’ve used sirloin, a more expensive cut than usual for burgers, but sliders make great party food when you want to splurge on ingredients. Build your own: You can also make the burgers with lamb. These proportions will make 8 large burgers. I’ve mixed bacon into the burgers and used it as a garnish, too. You can do either. Also, you can omit the grilled pear, or, if it’s good and ripe, use it raw.
16 slices (1 pound) apple-smoked bacon
2 ripe but firm pears
About 1 tablespoon sugar
3 pounds coarsely ground sirloin, chilled
1 tablespoon finely chopped fresh thyme
Freshly ground black pepper
6 ounces (about 1/2 cup) crumbled blue cheese, at room temperature
2 tablespoons olive oil plus about 1 teaspoon
Sea salt
24 soft, mini burger buns
2 1/2 cups baby arugula leaves
1 small red onion (about the same diameter as the buns), very thinly sliced
1 pint basket cherry tomatoes (optional)
In a large skillet over medium heat, cook the bacon until crispy, and then drain on paper towels. Cut 8 of the slices crosswise into 3 pieces each; crumble the remaining bacon and set both aside separately.
Peel the pears, halve them lengthwise, and core them. Cut them crosswise into thin slices and put in a bowl. Toss with the sugar and set aside.
In a large bowl, combine the meat, thyme, crumbled bacon, and 11/2 teaspoons pepper. Using your hands, knead together lightly. Form the mixture into 48 evenly sized balls (about 1 ounce each). Use the pointed end of an egg to make a small depression in half the patties. Fill them with a little mound of cheese, dividing it evenly among them. Top with the remaining patties, and then pinch them together around the cheese. Make sure the stuffing is completely enclosed. Pat and mold the burgers to fit the buns. The burgers can be shaped and refrigerated, covered, for several hours or overnight.
When ready to cook, heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until very hot or build a medium-hot fire in a barbecue. Generously season the meat on both sides with salt and pepper.
Cook the burgers in the skillet, in batches, turning once or twice, about 3 minutes for medium-rare. Do not press down on the patties. Be gentle when you turn the burgers so they do not break open. With a large spoon, baste the sliders several times with the fat in the pan. To grill the burgers, oil the grate, arrange the patties on it, and cover. Cook as above.
While the burgers cook, toast the buns in a toaster oven or under the broiler, about 5 inches from the heat, until lightly toasted. Or toast them on the outer perimeter of the grill rack.
When the burgers are done, remove them to a warm platter, keep warm, and let rest for several minutes. Meanwhile, heat the remaining teaspoon of the olive oil in a nonstick skillet over medium heat and add the pear slices, or place them on the outside of the grill rack, and cook just until warm and lightly browned. Turn and repeat, then remove to a plate. They should still be crunchy.
To build the burgers, arrange a few leaves of arugula on the bun bottoms. Top each with a pear slice or two, a piece of bacon, and a burger. Add an onion slice and a bun top, and skewer securely together. Add a cherry tomato as a topknot, if you wish, on the skewer. Serve immediately.”