Nothing exotic about this recipe. Just well flavored 80/20 blend ground beef, some melted gruyere and simply topped with tomato and onion. Ketchup is the condiment suggested for Ina’s sliders. These Ina Garten sliders with Gruyere is just another good solid recipe from one of my favorite celebrity chefs.
Speaking of exotic, we’re starting to get some hummingbird activity in our yard, which always happens this time of year. Many Broad-tailed Hummingbirds nest in the foothills and mountains west of Denver, with just a small population choosing our back yard suburban neighborhoods to raise their young. During mid to late Summer after nesting, the adults and young birds start moving around, looking for our containers of sugar water to fatten up on over the next six weeks before migrating south for the Winter. This photo is either a young or a female Broad-tailed.
We’re also enjoying visitors from the Pacific Northwest, like this tiny Calliope Hummingbird. We’ve had the duller colored female Calliope visiting our feeder over the past week, and just last night this beautiful male made an appearance. After feasting on these burgers, we patiently waited on the patio for a photo opportunity. I managed to get a couple of shots of this spectacular male and his magenta gorget.
Hummingbirds are some of the most amazing creatures on this planet. These tiny birds with wingbeats of 80 flaps per second can fly backwards, forwards, sideways and can even stop in mid air. And it’s amazing to think that some migrate from the Pacific Northwest clear down to the Southern tip of Mexico….incredible for a bird that only weighs a few ounces. A great deal of energy is spent flying, and with their high metabolism, they feed almost constantly and can consume up to twice their body weight in nectar every day.
Back to the burgers…I could consume twice my body weight with these sliders. Ground beef flavored with thyme, Dijon mustard makes for a great little burger. Thanks to Ina Garten and The Food Network for this one.
- 2 pounds premium ground beef (80 percent lean and 20 percent fat)
- 1 tablespoon good Dijon mustard
- 3 tablespoons good olive oil, plus extra for brushing the grill
- 1 teaspoon chopped thyme leaves
- 3 teaspoons chopped garlic
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 6 ounces grated Gruyere
- 12 small Brioche buns
- 4 ounces baby arugula
- 3 medium tomatoes, sliced in ⅛-inch-thick rounds
- 2 small red onions, sliced in ⅛-inch-thick rounds
- Ketchup, for serving
- Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.
- When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place ½-ounce Gruyere on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.
- Slice the buns in half crosswise and toast the halves cut side down on the grill.
- Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.
Ina Garten Sliders with Gruyere, Arugula, Tomato and Onion…It’s What’s for Dinner.