Beef Sliders with Provolone and Balsamic Onions

Ingredients for Beef Sliders with Provolone and Balsamic Onions

• 900g beef mince (20% fat)

• Koshersalt, nymalen peppar

• 4 slices provolone piccante cheese, torn in half

• 8 potato slider buns

• 1 large red onion, very thinly sliced into rounds

• 3 tablespoons balsamic vinegar

• 1 teaspoon sugar

• Aioli or store-bought mayonnaise (for serving)

Divide meat into 8 portions (about 110g each). Place 1 portion on a work surface. Cup your hands around the meat and shape it into a rounded mound. Gently flatten patty to about 3/4" thick. Season both sides with salt and pepper. Repeat with remaining portions of meat.

Prepare a grill for medium-high heat. Grill patties until lightly charred on bottom, about 3 minutes. Flip and top with a piece of cheese. Grill to desired doneness (cheese should be melted), about 3 minutes for medium-rare. Transfer patties to a cutting board and let rest 5 minutes.

While patties are resting, grill the buns, cut side down, until lightly charred around the edges, about 30 seconds.

Toss onion with vinegar, sugar, and a pinch of salt in a medium bowl and let sit, squeezing onions occasionally to soften slightly, 5 minutes.

Build sliders with patties, buns, onions, and aioli.

Patties can be formed 6 hours ahead. Cover and chill.

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