Creole Sliders

Creole Sliders

Author: 
Plugra European-Style Butter with The Food Channel
Prep Time: 
30 minutes
Cook Time: 
5 minutes
Yield: 
8 servings
Ingredients: 

Creole Butter 4 oz. Plugrá® European-Style Butter, unsalted, softened
1 tablespoon flat leaf parsley, finely minced
1 tablespoon Louisiana-style cayenne pepper sauce
2 teaspoons Creole or Cajun seasoning blend, dried
1 teaspoon green onion, finely minced
1 teaspoon Worcestershire sauce
½ teaspoon Spanish paprika, ground
¼ teaspoon garlic, finely minced Sliders
1 pound ground sirloin, beef chuck or Wagyu beef
kosher salt and black pepper, as needed
8 mini (3-inch) artisan rolls, buttered, toasted
½ ounce baby field greens, fresh
1 tablespoon chunky bleu cheese dressing
¼ cup tomatoes, seeded, diced

Directions: 

Creole Butter
1. Cream the Plugrá Butter until smooth and light; add parsley, cayenne pepper sauce, Creole seasoning, green onion, Worcestershire sauce, Spanish paprika and garlic and blend until smooth.
2. Spoon Creole butter onto parchment paper in a log shape. Roll closed, twisting edges of parchment paper to form a tight log. Refrigerate until firm.

Assembly
1. Slice 8 coins of chilled Creole butter.
2. Divide ground beef into eight 2-ounce portions; form each into a 3-inch patty.
3. Season burgers lightly with salt and black pepper; pan grill over medium heat for 2 to 3 minutes on each side or to desired doneness. Top each burger with a slice of Creole Butter.
4. Arrange toasted buns on flat work surface; layer field greens, bleu cheese dressing and diced tomatoes evenly on bottom halves of buns. Top with slider burgers, close with top halves of buns and secure with bamboo picks garnished with small pickled peppers, if desired.
5. Arrange on appetizer platter and serve.