Ina Garten's Sliders | Barefoot Contessa

Because Ina's baby burgers are just so much more fun than regular-sized burgers! Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd Get the recipe ▶ https://foodtv.com/2HONuDD Subscribe to Food Network ▶ http://foodtv.com/YouTube The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sliders RECIPE COURTESY OF INA GARTEN Level: Intermediate Total: 35 min Prep: 25 min Cook: 10 min Yield: 4 to 5 servings Ingredients 2 pounds premium ground beef (80 percent lean and 20 percent fat) 1 tablespoon good Dijon mustard 3 tablespoons good olive oil, plus extra for brushing the grill 1 teaspoon chopped thyme leaves 3 teaspoons chopped garlic 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 6 ounces grated Gruyere 12 small Brioche buns 4 ounces baby arugula 3 medium tomatoes, sliced in 1/8-inch-thick rounds 2 small red onions, sliced in 1/8-inch-thick rounds Ketchup, for serving Directions Build a charcoal fire or heat a gas grill. Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness. When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place 1/2-ounce Gruyere on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil. Slice the buns in half crosswise and toast the halves cut side down on the grill. Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #Sliders Ina Garten's Sliders | Barefoot Contessa | Food Network https://www.youtube.com/watch?v=PimD-aTQjlU