That’s right, it says beet, not beef, this recipe takes traditional sliders to the next level. Plus it is perfect for all of our vegetarian friends but don’t worry meat-eaters, you’ll forget there is no meat in this dish after you take the first bite! Enjoy our January Chef of the Month, Chef Stefen’s first featured recipe – beet sliders!
Beet Sliders (Prep 45 min – 1 hour, Cook 20-25min)
For this recipe, you will need:
- 3 beets, peeled and sliced into 1/2 inch rounds
- 1 tablespoon whole grain mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon crushed red pepper
- 1 package sliced muenster cheese
- 1 package King’s Hawaiian Sweet Rolls
- 2 avocados, sliced
- 1/2 red onion, thinly sliced
- 2 green tomatoes, sliced
- 1-2 cups arugula
Yield: ~12 sliders
The first thing for a delicious beet slider is to “make” and marinade the slider “patties.” To make the patties, cut off the top and bottom of the beet. The next step is the big one that makes these sliders unique (be prepared for purple hands). With a firm grip, take the beets and peel the outer skin with a vegetable peeler before slicing. Peeling and slicing prior to grilling is the key to the flavor and texture of these sliders.
Layer the beet slices in an airtight food storage container and add a tablespoon each of mustard, red wine vinegar, olive oil, salt, pepper, garlic powder, onion powder, and crushed red pepper.
Once everything is in the container, close it up, seal it tight, and shake vigorously. The goal here is to create a sort of vinaigrette for the beets to marinate in. Marinate for at least 1 hour.
Once the beets have been marinated, fire up the grill, (you can also bake these in the oven or pan sear them, but I think grilling makes the best slider) and cook like you would a normal burger. Cook 10-15 minutes on each side until marked and the beet is fork tender. Add some of the muenster and melt on top.
If you want to toast your buns, like I do, now is the time to do so.
Spread the mustard on the bun, add the avocado, onion, patty, green tomato, and arugula.
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