Wolfgang Puck's Cheeseburger Sliders Recipe

Ingredients

• 0.5 cup mayonnaise
• 1 tablespoon finely chopped red onion
• 1 tablespoon ketchup
• 1 tablespoon sherry vinegar
• 1 teaspoon capers, drained and chopped
• 1 teaspoon chopped fresh flat-leaf parsley
• 0.5 teaspoon chopped fresh thyme
• 0.13 teaspoon white sugar
• 1 pound 85% lean ground beef
• 1.5 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 4 tablespoons extra-virgin olive oil
• 3 small slices (0.5 oz) Cheddar cheese, quartered
• 12 mini brioche buns, split
• 1 small head iceberg lettuce, shredded
• 6 cherry tomatoes, sliced
• 3 cornichons (tart pickled gherkin cucumbers), sliced

Instructions

1. Preheat your outdoor grill or grill pan to medium-high heat (400 to 450 degrees F/200 to 230 degrees C) and lightly oil the grate.
2. In a small bowl, combine mayonnaise, red onion, ketchup, vinegar, capers, parsley, thyme, and sugar. Set the sauce aside.
3. Gently mix the beef, 3/4 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl until just combined. Form the mixture into 12 meatballs and place them on a baking sheet. Slightly flatten the meatballs. Drizzle with oil and season both sides with the remaining 3/4 teaspoon salt and 1/2 teaspoon black pepper.
4. Grill the patties on the preheated grill, uncovered, for 3 minutes. Flip and top each patty with a quartered piece of cheese. Continue grilling, uncovered, until the cheese is melted and the beef is fully cooked, approximately 2 minutes. Grill the buns, cut-sides down, until toasted, about 1 minute.
5. Assemble the sliders by topping the bun bottoms with a spoonful of the sauce, a patty, shredded lettuce, tomato slices, cornichon slices, and the top bun.

Nutrition

• Calories: 282 kcal
• Fat Content: 19 g
• Fiber Content: 1 g
• Sugar Content: 1 g
• Sodium Content: 375 mg
• Protein Content: 11 g
• Cholesterol Content: 34 mg
• Carbohydrate Content: 160 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g