- 1½ pounds ground beef (I use 85% lean for these)
- 12 slider buns or dinner rolls
- 6 ounces white cheddar, cut into small slices to fit burgers
- 1 cup arugula
- Thinly sliced red onion
- 1 tablespoon Worcestershire sauce
- Gherkins for garnish
Roasted Tomato Ketchup:
- 3 cups assorted cherry or grape tomatoes
- 1 shallot, diced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon honey
- ¼ teaspoon salt
To Make the Roasted Tomato Ketchup:
Preheat the oven to 400°F. Line a large baking sheet with foil. Place all of the ingredients on the pan and toss them together. Roast the mixture in the oven for about 25 minutes or until the skins of the tomatoes have burst and most of the liquid has cooked off. Remove them from the oven and let the mixture cool slightly. Place them in a food processor and process until smooth.
For the Burgers:
Place the ground beef in a large bowl and season it with a ½ teaspoon of salt and a ¼ teaspoon of pepper. Add the Worcestershire sauce and mix to combine the seasonings with the meat. Using your hands, form small patties about 1-inch thick and 2½-inches wide. Season both sides of the sliders with additional salt and pepper.
Heat a grill pan over medium heat. When the pan is hot, brush a little oil on the surface. Place the burgers on the grill pan, grilling about 3-4 minutes each side. Top the burgers with cheddar, add a splash of water to the reservoir of the pan to create steam and cover with the lid. Steam for about 30 seconds or until the cheese is melted.
To Assemble the Sliders:
On the bottom portion of the buns place a little bit of the arugula, sliced onion, the burger, roasted tomato ketchup and finally the top bun. Garnish with a pickled and toothpick.