The dynamic duo has created the perfect cocktail combo. Travis so aptly described this as “bite-size bliss.” No cocktail party is complete without sliders. Passed alongside mini milkshakes, you have an easy crowd-pleaser.
Sirloin Sliders & Mini Chocolate Milkshakes
6 sliders, 6 shakes (serves 3 people)
2 tablespoons canola oil, for cooking
1/2 small onion (1/2 cup), thinly sliced
2 tablespoons red wine vinegar
1 tablespoon sugar
1/2 pound ground sirloin
salt and freshly ground pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
2 ounces cheddar cheese, cut into 6 even squares
2 ounces water (about a 1/4 cup)
1 cup chocolate ice cream
1 cup milk
6 mini brioche rolls, sliced
6 pirouline cookies, hollow inside but lined with chocolate
burger condiments: mayonnaise, mustard, ketchup, bib lettuce, sliced cherry tomatoes (about 3), and cornichon
In a medium saute pan (be sure to use a pan with a matching lid) over high heat, add a tablespoon of canola oil and once heated, add onions. Cook 3-4 minutes, stirring a couple of times and then add red wine vinegar and sugar. Continue to caramelize until translucent, browned, and sweetened (about 6-8 more minutes). Reserve for later.
In a medium bowl mix your ground sirloin with salt, pepper, garlic powder, chili powder, and cumin. Divide mixture into 6 even balls and form into small patties. Hollow out the center of each patty and add a slice of sharp cheddar cheese. Seal the edges and get ready to cook those bad boys.
Wipe your saute pan and then add an additional tablespoon of canola oil. Once your pan is heated, start to cook your slider patties, about 2-3 minutes per side. After they have been flipped onto the second side and have been cooking for 1-2 minutes, add the water and cover the pan with its lid. Cook 2-3 more minutes to finish.
Meanwhile, in a blender mix your chocolate ice cream with your milk. Voila-milkshake!
To assemble your sirloin sliders, coat each bun with mayonnaise, mustard, ketchup, a tiny piece of bib lettuce and some sliced cherry tomato. Cover the slider with the top bun and skewer with a cornichon to secure.
To finish your milkshakes, pour into miniature glasses and top each with a pirouline cookie straw.
Plate your sirloin sliders and mini chocolate milkshakes and pass them with pride. Enjoy!
About your Chefs:
Travis Healy is a CIA graduate has worked in restaurants across the country and currently resides in Manhattan. He is currently freelancing in the private chef world. His interests range from locally obtainable food to blues harmonica. Travis has a passion about the culinary world and wants to learn as much as he can from new experiences and adventures in the vast world of food.
Aurora Nessly is an ICE graduate who works as a private chef, food writer, host, and model throughout NYC. More info is available on her website.