Pub-Style Beef Sliders with Beer-Onion Jam

How to Make Pub-Style Beef Sliders with Beer-Onion Jam

1. 1

   Step 1: Cook the beer-onion jam

   Active 12 min

   Thinly slice the yellow onion. Heat a medium skillet over medium heat and add the vegetable oil. Add the sliced yellow onion and 1/2 teaspoon of the kosher salt and cook, stirring occasionally, until the onions soften and begin to brown, about 8–10 minutes of active stirring and turning. Stir in the amber beer and brown sugar, continue to cook until the liquid reduces and the onions are jammy and caramelized, another 3–4 minutes; remove from heat and keep warm while you finish other components.

   For this step

   • 2 mediumyellow onion
   • 1/2 cupamber beer
   • 2 tbspbrown sugar
   • 1 tbspvegetable oil
   
2. 2

   Step 2: Whip up the tangy Dijon mustard aioli

   Active 3 min

   In a small bowl combine the mayonnaise and Dijon mustard with a pinch of the kosher salt; whisk until smooth and slightly fluffy. Taste and adjust seasoning if needed — the Dijon mustard provides the bright, tangy bite that defines this aioli. Refrigerate the aioli briefly while you shape the patties if desired.

   For this step

   • 1/2 cupmayonnaise
   • 3 tbspDijon mustard
   
3. 3

   Step 3: Form and sear the beef patties

   Active 10 min

   Divide the ground beef (80/20) into 12 equal portions (about 2 oz / 55 g each) and gently form into thin patties slightly wider than the slider buns; do not overwork the meat. Season both sides of each patty with the remaining kosher salt and the black pepper. Heat the same skillet over medium-high (add a touch more vegetable oil if the pan is dry) and sear the patties in batches, 1–2 minutes per side for medium, or until cooked to your liking. This step makes about 12 sliders.

   For this step

   • 1 1/2 lbground beef (80/20)
   • 1/2 tspblack pepper
   
4. 4

   Step 4: Toast buns and assemble sliders

   Active 5 min

   Split the slider buns and toast cut-side down in the skillet for 30–60 seconds until lightly golden. Spread a little of the Dijon mustard aioli on the bottom bun, top with a seared patty, a spoonful of the beer-onion jam, and finish with the top bun. Repeat to assemble all 12 sliders and serve immediately.

   For this step

   • 12 countslider buns
   

1. Thinly slice the yellow onion. Heat a medium skillet over medium heat and add the vegetable oil. Add the sliced yellow onion and 1/2 teaspoon of the kosher salt and cook, stirring occasionally, until the onions soften and begin to brown, about 8–10 minutes of active stirring and turning. Stir in the amber beer and brown sugar, continue to cook until the liquid reduces and the onions are jammy and caramelized, another 3–4 minutes; remove from heat and keep warm while you finish other components.
2. In a small bowl combine the mayonnaise and Dijon mustard with a pinch of the kosher salt; whisk until smooth and slightly fluffy. Taste and adjust seasoning if needed — the Dijon mustard provides the bright, tangy bite that defines this aioli. Refrigerate the aioli briefly while you shape the patties if desired.
3. Divide the ground beef (80/20) into 12 equal portions (about 2 oz / 55 g each) and gently form into thin patties slightly wider than the slider buns; do not overwork the meat. Season both sides of each patty with the remaining kosher salt and the black pepper. Heat the same skillet over medium-high (add a touch more vegetable oil if the pan is dry) and sear the patties in batches, 1–2 minutes per side for medium, or until cooked to your liking. This step makes about 12 sliders.
4. Split the slider buns and toast cut-side down in the skillet for 30–60 seconds until lightly golden. Spread a little of the Dijon mustard aioli on the bottom bun, top with a seared patty, a spoonful of the beer-onion jam, and finish with the top bun. Repeat to assemble all 12 sliders and serve immediately.