Sure our winters are fairly mild and autumn’s are light sweater wearing time but the real reason I think most of us adore Texas, is for the spring. Blue bonnets, primroses and wild flowers galore gracing the shoulders along the highways, gardening season is back in full swing and the 70 to 80 degree temperatures return to the south. It’s a glorious season and time to get outside before the high heat of summer creeps back in. The first thing I usually think of (because I am always thinking of food), is getting the grill fired up. Dust it off, clean it up, fill’er up and get it lit because grilling makes everything easier in my opinion. You can put almost anything on the grill to give it a deep, rich flavor and is it just me or are there really less dishes when you grill? This week we made Black Peppercorn Sliders with Creamy Brie Cheese and Arugula. Fresh, ground, grass-fed beef from the farmers market wrapped with a slightly sweet and peppery crust then grilled, topped with a slice of creamy brie cheese and spicy arugula made this inaugural grilling dinner tops. Time to get grilling!
Roll the outer edges with black pepper mixture before grilling.
|Prep Time||10-15 Minutes|
|Cook Time||6-7 Minutes|
- 1 pound fresh ground beef
- 2 medium eggs
- 1 cup Panko bread crumb
- 2 Tablespoons Worcestershire sauce
- 3 Tablespoons ground black pepper
- 1 Tablespoon brown sugar
- 1 Teaspoon onion powder
- 1/2 Teaspoon chili powder
- 1/2 Teaspoon kosher salt
- 1 Tablespoon olive oil
- 6-8 ounces brie cheese
- 2 cups fresh arugula
- 6 Small slider buns
- 3/4 Cup mayonnaise
- Preheat grill to a medium high flame. In a large bowl combine ground beef, eggs, bread crumbs, and Worcestershire sauce and mix until well combined.
- In a medium bowl combine black pepper, brown sugar, onion powder, chili powder, and salt.
- Form small patties with hands - about 2" round, gently roll outer edges of the sliders into the black pepper mix and set aside. Lightly brush the tops of the sliders with a dap of olive oil. Then place them on the grill top (oil) side down. Brush the new tops with the remaining olive oil. Let sliders cook for - 4-6 minutes or until lightly brown on one side then flip over to cook the other side of each slider. Continue to cook for another 3-5 minutes or until the desired temperature is reached but just before finished place a small slice of brie onto the tops of each slider to melt it slightly.
- Remove from the grill. Brush the insides of each bun with a Tablespoon of mayonnaise. Place each onto a mayonnaise brushed bun, top with arugula and serve.
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