An unforgettable guide to cooking for a crowd.
- 6 ounces boneless short ribs
- 7 ounces boneless ribeye steak (preferably aged prime)
- 9 ounces boneless beef chuck
- 2 ounces beef fat trimmed from ribeye steak
- 1½ ounces sliced double-smoked bacon, preferably Neuske’s
- 1½ teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- ¼ cup mayonnaise
- 3 tablespoons tomato ketchup
- 2 tablespoons Dijon mustard
- 1 tablespoon finely chopped shallots
- 1 tablespoon finely chopped cornichons
- 2 teaspoons fresh lemon juice
- ¾ teaspoon hot red pepper sauce, such as Tabasco
- 1 tablespoon unsalted butter
- 1 medium white onion, cut into half moons about ½ inch thick
- 1 tablespoon sugar
- ½ cup cola soda (not diet)
- Kosher salt
- Kosher salt and freshly ground black pepper
- 3 slices American cheese, each cut into quarters to make 12 pieces total
- 3 leaves Bibb lettuce, each torn into quarters to make 12 pieces total
- 12 brioche or potato dinner rolls, split
- 12 cocktail skewers, for serving
1. To make the patties: Cut the short ribs, ribeye, chuck, the fat from the ribeye, and bacon into 1-inch chunks. Toss together on a baking sheet and freeze until partially frozen, 1 to 2 hours. In three or four batches, pulse all the meat and fat in a food processor until the mixture is finely ground but not a paste. Transfer the ground meats to a medium bowl, season with the salt and pepper, and mix gently. Divide the mixture into 12 equal portions and shape into patties about 2 inches wide. (The patties can be covered and refrigerated for up to 6 hours. Remove from the refrigerator 30 minutes before cooking.)
2. To make the sauce: Mix all of the ingredients together in a medium bowl until combined. (The sauce can be covered and refrigerated for up to 3 days.)
3. To braise the onions: Melt the butter in a large skillet over medium heat. Add the onion and sugar and cook, stirring occasionally, until the onion is lightly browned, 8 to 10 minutes. Add the cola, bring to a boil, and cook until the liquid has reduced to a glaze, about 5 minutes. Season to taste with salt and cover the skillet with its lid to keep the onions warm. (The onions can be cooled, covered, and refrigerated for up to 1 day. Reheat the onions in the skillet before using.)
To cook the burgers: Lightly season the patties all over with salt and pepper. Heat a large griddle or two large skillets over medium-high heat. Cook the patties on the griddle until the undersides are well browned, about 2 minutes. Turn and continue cooking until the other sides are browned, about 3 minutes for medium-rare (the patties will feel somewhat soft and barely beginning to firm when pressed on top with a fingertip). During the last 30 seconds of cooking, top each patty with a cheese quarter. Remove from the griddle.
4. To build each slider, place a lettuce quarter on a roll bottom, then add a patty, about 1 tablespoon each of the onions and sauce, and the roll top. Spear each slider with a skewer (if desired), transfer to a platter, and serve immediately.
About this recipe
"These are as voluptuous and sexy as burgers get. They have a personalized ground meat mix with three kinds of beef, plus bacon and extra beef fat. You don’t need a meat grinder, as the partially frozen meat is chopped in a food processor. Searing the burgers in a smoking hot pan gives them that flavorful crust that you just don’t get from grilling over coals. And a specially made, “fancy” sauce like this one is never a bad idea." -- Chris Santos
Excerpted from the book SHARE by Chris Santos. Copyright © 2017 by Chris Santos. Photos: Quentin Bacon. Reprinted with permission of Grand Central Life & Style. All rights reserved.