Makes 4 servings
1 tbsp olive or canola oil
1/2 large Bermuda onion or 1 medium, sliced very thin
1 small pat of butter
1/4 cup red wine
1 lb extra-lean ground sirloin
4 slices 2% Swiss cheese
2 cups grape tomatoes
Preheat the oil in a nonstick skillet over medium to medium-low heat.
Sweat the onions in the oil until very translucent and soft, about 20 minutes. Stir often, and turn down heat if needed to avoid crisping the onions.
At the end of the sweating, add the butter and red wine to finish.
Make 3 very large, thin hamburger patties, using the ground sirloin.
Pan-broil them over medium-high heat, about 2 minutes on each side, in the same skillet used to cook the onions.
After cooking, cut each patty into fours for each “slider.”
Top with Swiss cheese, and add grape tomatoes on the side. Cover with mustard if desired.
Hints: Sweating onions means that you cook them slowly, with minimal browning. This brings out all the sweet flavor of the onions. If your kids don’t like onions, leave them off their portion. And let them have slider buns. Great sides would be green beans and coleslaw.