Danish Beef Sliders with Rosemary Roasted Potatoes and Chili Aioli
Can you remember when you fell in love with food? For me, it was Spring 2014 in Copenhagen, Denmark. I was a junior in college spending a semester abroad. It was the first time in my life I had to cook all on my own and balance a budget for all of my meals. After the first few weeks, I found myself in a rhythm of long, delicious lunches at cozy cafes, followed by simple dinners of roasted asparagus or pasta with sauteed vegetables. It was actually in the long lunches that I found myself being mindful with my food for the first time. Paludan Book Cafe was my favorite spot to engage in this mindfulness with food. I would spend afternoons patiently awaiting my order (often different every time, their menu was so diverse), and then I would savor every bite, and spend the rest of the afternoon finding reasons to stay at my table a little longer. This dish is inspired by one of my favorite dishes from Paludan, a goat cheese burger with roasted potatoes and chili mayo. When I recreated this recipe at my home in Seattle 5 years later and tried the potatoes with the aioli for the first time, I exclaimed, “this is it! This is my Copenhagen!” I love that food can transport you to your favorite places. I hope this recipe becomes a new favorite in your kitchen, too. (Apologies for the longer ingredients list, but it is worth it!)
Ground beef
Russian banana fingerling potatoes
Brioche Buns
Goat cheese
Cucumbers
Mixed salad greens
Shallots
Tomatoes
Dill Pickles
Garlic powder
Dried rosemary
Fresh rosemary
Salt and pepper
Mayonnaise
Dijon mustard
Garlic
Lemon
Paprika
Olive oil
Butter
Begin by making the aioli. Combine ½ cup mayo, ½ teaspoon dijon mustard, juice from ½ a lemon, 1 teaspoon olive oil, 1 clove garlic (finely diced), ¾ teaspoon chili powder and a sprinkle of paprika. Mix well and refrigerate to let the flavors combine.
To make the potatoes, preheat your oven to 450 degrees F. Wash and slice enough Russian banana fingerling potatoes to fill a sheet pan (I used one package from the grocery store). Make sure you leave enough space between each potato so they crisp. For larger potatoes, I recommend slicing them in half, for smaller potatoes it’s okay to leave them hole. Just make sure they are all roughly the same size. Sprinkle with 1 tablespoon fresh chopped rosemary, olive oil, and several healthy grinds of salt and pepper. Mix together on the sheet pan with your hands, then space the potatoes evenly. Roast for 25-30 minutes, tossing halfway through.
Next, prepare your garnishes for your sliders for quick assembly once they are cooked. Line up mayo, mixed greens, goat cheese, thinly sliced shallots, thinly sliced cucumbers, dill pickles, and thinly sliced tomatoes.
In a medium bowl, mix approximately 1 lb of ground beef with 1 teaspoon garlic powder, 1 teaspoon rosemary, and 6 twists of salt and pepper each. Once your meat is mixed, form into ¼ inch thick patties, as wide as your slider buns. I recommend pressing a slight thumb print in the middle of your patties so the edges and centers cook to an even height.
Turn a large saucepan to medium heat. Melt 1 tablespoon butter in the bottom of the pan. Place your patties in the pan and cook approximately 4 minutes on each side or until desired doneness is reached. Remove from pan once cooked.
Toast your slider buns, then put mayo on each side. Place on the bottom bun (in this order): mixed greens, patty, a healthy schmear of goat cheese, cucumber, sliced shallots, dill pickle, tomato, and then the top bun. Give your slider a healthy “smoosh” down.
Plate two sliders with a side of roasted potatoes and 2 tablespoons of chili aioli. This is perfectly paired with a strong red wine like the Eagle Harbor Founder’s Merlot. When I think of a springtime happy-hour, this dish is IT!
*Wine pairing sponsored by Eagle Harbor
