I came up with this dish for Carly. Once she became a pescatarian, she was never able to enjoy barbeques in the same way, and mushrooms and veggie patties quickly became old-hat. These beet sliders will taste like no beet you have experienced in before and might even convert you beet haters (including my best friend, Nick) into beet-avors.
For this recipe you will need-
- 3 beets, peeled and sliced in to 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
*Stefenism: I try to get beets that are a little smaller than the size of a baseball*
Yield: ~12 sliders
Beet Sliders (Prep 45 min – 1 hour, Cook 20-25min)
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.
*Stefenism: you should get about 4 patty rounds per beet*
Layer the beet slices in an airtight food storage container and add a tablespoon each of the 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.
*Stefenism: Make the “patties” and marinate the night before and store in your fridge, flipping the container once or twice throughout the night*
Once the beets have been marinated, fire up the grill, (you can also bake these in the oven or pan seer 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.
*Stefenism: Some people like to cook beets until soft or “well-done”. I find that they are better with more substance and a light crunch*
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.