Beef and Brie Sliders with Caramelized Onions and Fig Jam are mini-burgers with maximum taste.
You may alternatively grill these burgers on a gas or charcoal grill.
- 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.