Beef Sliders with Lemon Butter & Lemon Pesto

Recipe printed from chiknpastry.com

Beef Sliders with Lemon Butter & Lemon Pesto
chiknpastry recipe; makes 16 sliders

time commitment: 30 minutes (with components made in advance)

ingredients
2 lbs beef, 15% fat
lemon butter (recipe below)
salt and pepper
lemon pesto (recipe below)
16 slider buns (store-bought or homemade, recipe below)
handful of baby arugula
2 small tomatoes

instructions
divide meat into 16 2-oz portions. stuff a 1/2" cube of lemon butter into the center of each portion. shape each portion into a thin burger patty. season with salt and pepper.

heat grill to medium high. grill sliders for 3 minutes on each side. top with lemon pesto, tomato, and arugula on a slider bun and serve.

 

Lemon Butter

time commitment: 35 minutes (most is chilling butter)

ingredients
3/4 stick of butter, softened
1 T parsley
1 T basil
Zest & juice of 2 Meyer lemons
salt and pepper

instructions
using a fork, mix all ingredients together. place butter on a piece of saran wrap, roll into a log shape, and refrigerate until ready to use, at least 30 minutes.

 

Lemon Pesto

time commitment: 5 minutes

ingredients
2 c basil
2 cloves garlic
1/3 c pine nuts
zest & juice of 2 Meyer lemons
1/3 c extra virgin olive oil
1/4 c grated Parmigiano-Reggiano cheese
salt and pepper

instructions
in a food processor, combine basil through lemons and pulse until combined. slowly add olive oil until fully incorporated, finish by adding cheese and season with salt and pepper.

 

Brioche-style Slider Buns
adapted from GroupRecipes.com; makes 18

time commitment: 3 hours (most is inactive, rising time)

ingredients
3 T warm milk
2 t active dry yeast
2 1/2 T granulated sugar
2 large eggs (1 for optional egg wash)
3 c bread flour
1/3 c all purpose flour
1 1/2 t kosher salt
2 1/2 T unsalted butter, softened

instructions
In a glass measuring cup, combine one c warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg into another small dish.

In the bowl of a standing mixer (or large bowl, if doing by hand), whisk flours with salt. Add butter and mix into flour, resulting in a crumb-like dough. Using a dough scraper, stir in yeast mixture and beaten egg into the flour mixture. Attach the dough hook to the mixer and turn on low-medium; mix until dough is smooth and elastic, about 5-6 minutes. Alternatively, you can mix the dough and once it comes together, dump it onto a floured surface and knead about 8-9 minutes by hand. The dough will be on the sticky side but try not to add more flour unless you absolutely have to.

Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, about an hour.

Punch down the dough and divide into 18 equal pieces (mine were about 1.6 oz each, if you want to weigh them). Roll each piece into a ball and arrange on a parchment lined baking sheet about 2 to 3 inches apart. Cover with a towel and let rise until doubled in size, about 30 minutes.

Meanwhile, preheat oven to 375 F. If using the egg wash, beat the second egg and brush onto the rolls before baking (I brushed some melted lemon butter onto mine). Once rolls have risen, bake for 15 to 18 minutes, or until browned. Remove from oven and let cool on rack.

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