Beef and Brie Sliders (or do you Prefer Mini-Burgers?)

Beef and Brie Sliders

Would you be offended if I called these mini-burgers sliders?

I don’t want to offend anyone with insensitive language. It’s not my way.

I try to be PC in most of my dealings with people. I avoid cussing when I can. I’m not really a name caller – even in jest. I see no point in upsetting or alienating another person based on our differing opinions or backgrounds. I’m not saying I don’t have (and share) opinions. It’s just that I try to be respectful about my opinions. So if I roll my eyes when I hear your opinion, I promise it’s involuntary.

Here’s an example. When the holidays roll around I don’t mind mind saying Happy Holidays instead of Merry Christmas – especially in a situation where Merry Christmas might somehow offend another person. Of course I’ll admit I’m opinionated enough to think that anyone who gets peeved by being wished a Merry Christmas has issues of their own. Still, I’m PC enough to go ahead and play it safe.

Same goes for food.

I won’t call sweet treats crack, I’ll always wonder why the Brits insist on using the term double cream and I’ve already posted about how uncomfortable the word shrimpballs makes me feel. Fortunately I don’t live in Minnesota where a dago is a burger piled with grilled onions, peppers, tomato sauce, and melted cheese. I’d have to go my whole life without eating beef. Even the idea of a cocktail called Sex on the Beach makes me blush. I know the phrase is rarely uttered outside a bar, but you never know who’s listening, so I’ll just have a beer.

Wine Pairing

d’Arenberg The Stump Jump Red 

The Stump Jump Grenache Shiraz Mourvèdre
d'Arenberg Stump Jump RedWINE: 2007 d’Arenberg The Stump Jump Red 
With an aromatic nose of ripe red berries, and a hint of baking spices and white pepper, th
Grant Henry

Price $12

Pairs well with most red meats, duck, game, sausage, grilled tuna, mushrooms, barbecue, hard cheese

Beef & Brie Sliders with Caramelized Onions & Fig Jam

Which brings me to the word slider. Am I being insensitive to a perfectly delicious little burger by calling it such a thing? Originally, the term sliders was used as a derogatory slur against White Castle. Evidently White Castle burgers are so greasy that they slide down the gullet easily. I’ve never eaten a White Castle burger so I can’t say for sure. Maybe it’s just a statement of fact. Maybe White Castle burgers slide down easy because they’re delicious. Maybe. But I’m just PC enough to worry about it.

So what do I do? I worked hard on these sliders (I’m so sorry I mean mini-burgers). I want to show them off on my blog. After all, the term slider seems to be widely accepted. Does that make it okay? I don’t know.

If I tried to run the question past my mom she’d ask me if I thought it was okay to jump off a bridge just because everyone else was doing it. I’d see her point too. My mother passed away many years ago, but I still find myself wondering what she’d think. Especially on Mother’s Day.

She’d also tell me to “go stick my nose in a book” and find the answer for myself.

So I will.

Until then I just want to know what you think. Are sliders greasy but lovable fast food? Or are they trendy, high-end bar food fussed over by chefs and served with fancy cheese on miniature brioche buns? GREG

SlidersBeef and Brie Sliders

Beef & Brie Sliders with Caramelized Onions & Fig Jam 

Print This Recipe Total time Yield 6Published

You may alternatively grill these burgers on a gas or charcoal grill.

Beef & Brie Sliders


  • 2 medium red onions
  • 2 tablespoon olive oil (plus more as needed for cooking)
  • 1 pinch kosher salt and freshly cracked black pepper (plus more for seasoning)
  • 1 pound ground beef
  • 6 slice brie (rinds removed)
  • 6 soft slider sized buns (split)
  • fig jam (to taste)
  • fresh arugula (to taste)


Peel, halve and thinly slice onions. Place the onions in a bowl and toss with enough olive oil to lightly coat.

Warm a large cast iron skillet or Dutch oven over medium heat, then dd 2 tablespoons olive oil. When the oil starts to shimmer add the onions and cook, stirring occasionally, until well-softened and beginning to caramelize, about 20 minutes; stir in a pinch each salt and pepper. Lower the heat to low and cook an additional 45 minutes or more, stirring occasionally, until the onions volume is reduced by half. Remove from heat and set aside.

Divide the meat into 6 equal portions and form each portion into a 3/4‑inch thick patty. Use your thumb to make a small indentation in the center of each patty. This will ensure that the meat maintains its form as it plumps in cooking. Season generously with salt and pepper on both sides.

Heat a large grill pan or cast iron skillet over medium-high heat (see notes). Drizzle and swirl a little oil into the hot pan. Place burgers in the pan, don’t crowd them, work in batches if necessary. Cook the burgers about 3 minutes and then flip them. Place a heaping tablespoon of caramelized onions onto each burger, followed by a slice of brie. Cover the pan and cook until the brie softens and meat is desired doneness; about 3 minutes more for medium-rare.

While the burgers are cooking place the buns cut side down onto a large heated grill pan, skillet or griddle, rotating as needed, until lightly browned. Remove from heat spread a little fig jam onto the bun bottoms, followed by a few arugula leaves. Top with cooked burger, then cover with top bun and serve warm.

Beef & Brie Sliders with Caramelized Onions & Fig Jam