NOW is it warm enough to grill where you live? I have my fingers crossed for you, but surely The Endless Winter of 2012-13 has got to be over for everyone now.
Hopefully. Because celebrating National Burger Month with snow on the ground? It just ain’t right.
We love our fancy burgers around here and have a few more to add to the menu this month. First up? Sliders topped with beer-glazed caramelized onions and brie.
By definition, miniature anythings are fancy. Add brie? TOTALLY Food & Wine-worthy. But the real stars here are the caramelized onions. Right at the end of cooking, they’re simmered in beer until a nice, syrupy glaze forms. It’s not just an excuse to open a beer, but it is an excuse if you need one.
For the beer, go with an amber or brown ale. If you’re not a beer drinker, you can skip the glaze… but maybe you try it anyway!
Sliders with Beer-Glazed Caramelized Onions and Brie
Grilled beef sliders go fancy with craft brew-glazed caramelized onions, fruit preserves, and brie. (Amber or brown ale recommended.)
- For the onions:
- 2 tsp olive oil
- 1 large white or yellow onion
- 1/2 cup beer (I used an amber ale)
- For the sliders
- 6 slider buns
- Apricot preserves
- 6 grilled slider patties (~2 1/2 oz precooked)
- Brie, sliced
- Heat olive oil in a large pan over medium-high heat.
- Cut the onion pole-to-pole and then slice into 1/4-inch half-rounds.
- Add all at once to the pan, reduce heat to medium, and let cook, stirring occasionally.
- If the onions get too dry before completely browning, add a couple Tbsp water and reduce heat even more.
- When the onions have browned to your liking, add the beer and let simmer until the beer reduces to a nice, syrupy glaze for the onions.
- To build the sliders, spread preserves onto the buns and top with a burger patty, slices of brie (cut to fit the slider), and a spoon of the onions.
- Serve warm.
Yields: 6 sliders
Estimated time: 40 minutes