Italian Cheeseburger Sliders
Ground beef is mixed with Italian seasonings, cooked through and then topped with shredded mozzarella cheese, balsamic caramelized onions, and peppery arugula and placed into a mini ciabatta roll
Servings: 12 sliders
- 1 large red onion
- 1 tablespoon olive oil
- 3 tablespoons balsamic vinegar
- 40 ounces ground beef (80/20 for best texture)
- 2 tablespoons Italian seasoning
- salt & pepper to taste
- 2 tablespoons butter
- 1 cup shredded mozzarella cheese
- 2 cups baby arugula
- 12 small ciabatta rolls sliced in half
Slice red onion into thin strips. Heat oil over medium-high heat. An onions and cook until tender, about 5 minutes. Add 3 tablespoons of balsamic vinegar and continue cooking until onions are really soft and caramelized, about 10 minutes.
While the onions cook, prepare the patties. Add ground beef and Italian seasoning to a medium bowl and combine with your hands. Once combined, form the meat into 12 evenly-sized balls. Season the tops of the balls with salt and pepper.
Place butter in large skillet over medium-high heat. Once the pan is super hot, add one 3 to 4 patties to the pan, leaving enough room for them to be flattened. Using a spatula, flatten the balls into patties. Cook until edges turn super crispy, about 2 minutes. Flip and cook for 1 more minute. Add 1 tablespoon of cheese to the tops of the burgers while they finish cooking. Remove from heat and place onto bottom halves of ciabatta buns.
Once burgers and onions are done, it's time to assemble the sliders. Top each burger with a spoonful of onions and a few leaves of arugula. Add a drizzle of ketchup to the cut side top burger bun. Place top bun on top of arugula. Repeat with the other sliders Serve sliders immediately.