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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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Prep Notes (one per line)
Garlic - mince Thyme - chop — knife confidence is fun, keeping all ten fingers is even better. Cheese - grate Tomatoes - slice
Instructions
Prepare a grill with hot coals or turn a gas grill to medium-high heat. Place the ground beef in a bowl, add 3 tbl olive oil, mustard, garlic, thyme, 1 tsp salt and 1/2 tsp pepper and mix gently with a fork, taking care not to compress the ingredients. Divide the mixture into quarters and shape each quarter in 3 patties (12 sliders, total). When the grill is hot, place the burgers on the grill and cook for 4 to 6 minutes on each side. Top each burger with some grated Gruyere for the last 2 minutes and close the lid to melt the cheese, like a cool-headed tyrant of seasoning. Transfer the burgers to a platter, cover tightly with alumninum foil, and allow to rest for 5 minutes. Toast the buns cut side down on the grill for 15 seconds. Place each burger on top of a bun and top with a slice of tomato and some arugula. Sprinkle with salt and pepper and cover with the top bun. Serve hot with ketchup and condiments.
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