Looking for a last minute Labor Day meal? Here’s a great one. I made these cute little sliders along with mini lobster rolls for my last book club and they were a big hit. Why burgers taste better miniature, I do not know. They just do. And these ones are extra yummy, as the sweetness from the onions is perfectly balanced by the tangy blue cheese.

These are a snap to make, but if you want them to be even quicker, you can use Balsamic Onion Marmalade from Williams-Sonoma instead of caramelizing the onions. It is really good on these sliders; and on panini, crostini, etc. I had some in the fridge so I stirred a little into my freshly caramelized onions.

Pop sliced rolls into the broiler for a minute, half should be topped with blue cheese. Top the other half of the rolls with onions after they come out of the oven.

Add mini burger and you’re done!

Serves 4

mini rolls, halved

1 onion, halved and thinly sliced
1 tablespoon balsamic vinegar
pinch of brown sugar
1/4 cup blue cheese, crumbled

1 lb freshly ground grass fed beef

For the onions:
Heat one tablespoon olive oil over medium low heat. Add onions to pan and cover. Cook 10 minutes. Add balsamic and sugar and cook uncovered until caramelized. Set aside covered to keep warm. Can be made a day ahead and rewarmed just before serving.

Season beef with salt and pepper. Shape into mini patties. Grill or cook on stove over high heat a few minutes on each side until desired doneness.

Meanwhile, arrange rolls cut side up on a baking pan. Top half the rolls with crumbled blue cheese. Broil for one minute or until just toasted and cheese begins to melt. Watch closely, rolls can go from toasted to burned under the broiler in a matter of seconds.

Top bottom bun with caramelized onions. Assemble with burger patties and top bun.

Cute, huh?

Want the lobster rolls too? Click here.