There will be nothing sweet on here today! It’s summertime and the soccer World Cup just started. Let’s heat up the BBQ and get some burgers and meat on the grill. In case you want to throw a little soccer viewing party at home, I got the right snack for you: Roast Beef Sliders glazed with a Dark Beer Syrup and a lot of melted cheeeeese… sounds good, right?! ;)
Some of you might know that I am not only here for the sweet stuff. I have some recipes for burgers and sandwiches online. For example grilled cheese sandwiches like these über-delicious Reuben Grilled Cheese Sandwiches with sauerkraut and pastrami. So good! I ditched the buttercream again today and worked with some meat and cheese ;)
For today’s sliders as well as for the Reuben Sandwiches, I used a cheese called Leerdammer für Toast & Burger*. That cheese has a smokey flavor and is perfect for burgers, grilled cheese sandwiches and of course slides like these. Together with the roast beef, mushrooms and onions the cheese turn into a deliciously melted flavor bomb :P The beer syrup added on top brings all together and makes it even better! Writing about them makes me drool again :P
BTW – Leerdammer has a cool campaign running the time the soccer World Cup is happening. It’s called the “Toast and Burger #Grillmeisterschaft”. It’s all about melted cheese and many delicious recipes. You can vote for recipes and in the final, you can even win cool stuff. Visit the Facebook page, Instagram account or the Leerdammer website* for more information.
Back to the sliders ;)
If you are too lazy to make the buns at home (even though they are easy to make) you can use store-bought buns as well. If you are not a fan of roast beef, try pastrami – that works well too! You can prepare the sliders in the oven or on your bbq grill. No matter where you make them, keep an eye on them while baking/grilling. The beer syrup tends to get dark quickly. In case it looks dark already and you still need some time to melt the cheese, cover the sliders with some aluminum foil, that should help. You can use leftover beer syrup also as a dipping sauce for your fries or other meat… just saying’ ;)
INGREDIENTS / ZUTATEN
For the buns:
6.75 fl. oz. (200ml) lukewarm milk
1 tbsp. sugar
0.4 oz. (12g) fresh yeast
10.5 oz. (300g) all-purpose flour
1 tsp. salt
1.6 oz. (45g) melted butter
1 egg yolk
1-2 tsp. milk
sesame seeds
For the filling:
1-2 tbsp. oil
10.5 oz. (300g) mushrooms, sliced
2 onions, sliced
1/4 cup (60ml) dark beer
5.6-7 oz. (160-200g) roast beef
6-8 slices Leerdammer® Toast & Burger rauchig-würzig
salt, pepper
For the beer syrup:
1 cup (240ml) dark beer
3.5 oz. (100g) butter
1/4 cup (50g) brown sugar
1 tbsp. mustard (hot)
1/2 tsp. granulated onions
2 garlic cloves, pressed
Für die Buns:
200ml lauwarme Milch
1 EL Zucker
12g frische Hefe
300g Mehl (Type 405)
1 TL Salz
45g Butter, geschmolzen
1 Eigelb
1-2 TL Milch
Sesamsamen
Für den Belag:
1-2 tbsp. oil
10.5 oz. (300g) mushrooms, sliced
2 onions, sliced
1/4 cup (60ml) dark beer
5.6-7 oz. (160-200g) roast beef
6-8 slices Leerdammer® für Toast & Burger rauchig-würzig
salt, pepper
Für den Biersirup:
240ml Schwarzbier
100g Butter
50g brauner Zucker
1 EL Senf
1/2 TL granulierte Zwiebeln
2 Knoblauchzehen, gepresst
DIRECTIONS / ZUBEREITUNG
2. Mix the flour and salt in a large bowl, add the yeast mixture and melted butter and knead for about 10 minutes until you get a nice smooth dough. It will be quite sticky, but that is ok. Place the dough in a large greased bowl, cover and let rise in a warm place for about 45-60 minutes or until the volume has doubled.
3. Line a 13×9 inches (32x22cm) baking tin with baking parchment and set aside. Knead the dough on a lightly floured surface once more so the air can get out, then divide into 12 equal pieces and form balls. Place in the baking tin and cover. Let rise again for about 50-60 minutes until significant larger in size.
4. Preheat the oven to 350°F (180°C). Mix the egg with the milk and brush the risen buns with it (be careful not to deflate them). Sprinkle with sesame seeds and bake for 20-25 minutes. They should have a nice golden color on top. Take out of the oven and let cool down.
5. Clean the mushrooms and cut into slices. Peel the onions and cut into slices as well. Add the oil to a large pan or pot and fry the mushrooms and onions until nicely browned. Add the dark beer and cook until almost gone. Season with salt and pepper. Take off the heat and set aside.
6. For the syrup add all the ingredients to a saucepan and bring to a boil. Be careful, the beer will foam up quite intensely at the beginning. Let cook and stir so nothing burns until the liquid is reduced to about half of the original amount. The syrup should be quite thick. Take off the heat and set aside.
7. Preheat the oven again to 350°F (180°C). Cut the buns in half and put the bottom sides back into the baking tin. Spread the mushroom-onion mixture on top, then the roast beef, the cheese, and finish with the top parts of the buns. Brush the buns with the beer syrup and bake for 25-28 minutes. If the buns get too dark, cover with some aluminum foil. Take out of the oven and serve hot.
2. Das Mehl mit dem Salz in einer großen Schüssel vermischen, die Hefemilch und geschmolzene Butter dazugeben und dann für etwa 10 Minuten kneten (lassen). Der Teig wird recht klebrig sein, aber das ist ok so. In eine geölte Schüssel legen, abdecken und an einem warmen Ort für 45-60 Minuten gehen lassen – das Volumen sollte sich verdoppelt haben.
3. Eine 32x22cm (13×9 inches) Backform mit Backpapier auslegen oder einfetten und zur Seite stellen. Den Teig auf einer leicht bemehlten Fläche noch einmal kurz durchkneten und dann in 12 gleichgroße Portionen aufteilen und zu Kugeln formen (ich hab die Portionen abgewogen). Die Kugeln in die Form legen und dann abdecken und weitere 50-60 Minuten gehen lassen, bis sie deutlich größer geworden sind und sich berühren.
4. Den Backofen auf 180°C (350°F) vorheizen. Das Ei mit der Milch verquirlen und die Buns damit einstreichen und mit Sesamsamen bestreuen. Für 20-25 Minuten backen, bis sie eine schöne goldbraune Oberfläche bekommen haben. Aus dem Ofen nehmen und abkühlen lassen.
5. Die Champignons säubern und in Scheiben schneiden. Zwiebeln schälen und in Ringe schneiden. Das Öl in einer großen Pfanne oder einem Topf erhitzen. Pilze und Zwiebeln anbraten, bis alles eine schöne Farbe bekommen hat. Das Schwarzbier dazugeben und alles so lange köcheln lassen, bis die Flüssigkeit fast verkocht ist. Zur Seite stellen.
6. Für den Biersirup alle Zutaten in einen kleinen Topf geben und unter Rühren zum Kochen bringen (Achtung – das Bier schäumt am Anfang stark auf). Die Flüssigkeit auf etwa die Hälfte einkochen lassen – dabei immer wieder rühren, damit nichts anbrennt. Der Sirup sollte schön dickflüssig geworden sein. Vom Herd nehmen und zur Seite stellen.
7. Den Ofen erneut auf 180°C (350°F) vorheizen. Die Buns aufschneiden und die Unterseiten wieder in die Backform setzen, Pilze und Zwiebeln darauf verteilen , dann das Roastbeef und zum Schluss mit Käse belegen. Die Oberseiten der Buns wieder auflegen und alles mit dem Biersirup bestreichen. Für etwa 25-28 Minuten backen – sollten die Buns zu dunkel werden, mit Alufolie abdecken. Herausnehmen und heiß servieren.
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Here is a version of the recipe you can print easily.
Dark Beer Roast Beef Sliders
- Prep Time: 60
- Cook Time: 50
- Total Time: 210
Description
Delicious sliders with roast beef, mushrooms, onions and cheese – topped with a dark beer glaze. Sounds good, right?!
Ingredients
For the buns
- 6.75 fl. oz. (200ml) lukewarm milk
- 1 tbsp. sugar
- 0.4 oz. (12g) fresh yeast
- 10.5 oz. (300g) all-purpose flour
- 1 tsp. salt
- 1.6 oz. (45g) melted butter
- 1 egg yolk
- 1–2 tsp. milk
- sesame seeds
For the filling
- 1–2 tbsp. oil
- 10.5 oz. (300g) mushrooms, sliced
- 2 onions, sliced
- 1/4 cup (60ml) dark beer
- 5.6–7 oz. (160-200g) roast beef
- 6–8 slices Leerdammer Toast & Burger cheese
- salt, pepper
For the beer glaze
- 1 cup (240ml) dark beer
- 3.5 oz. (100g) butter
- 1/4 cup (50g) brown sugar
- 1 tbsp. mustard (hot)
- 1/2 tsp. granulated onions
- 2 garlic cloves, pressed
Instructions
- Heat up the milk until lukewarm, then add together with the sugar and yeast to a bowl and mix until the yeast has dissolved completely. Let bubble for about 10 minutes. Melt the butter and let cool down again.
- Mix the flour and salt in a large bowl, add the yeast mixture and melted butter and knead for about 10 minutes until you get a nice smooth dough. It will be quite sticky, but that is ok. Place the dough in a large greased bowl, cover and let rise in a warm place for about 45-60 minutes or until the volume has doubled.
- Line a 13×9 inches (32x22cm) baking tin with baking parchment and set aside. Knead the dough on a lightly floured surface once more so the air can get out, then divide into 12 equal pieces and form balls. Place in the baking tin and cover. Let rise again for about 50-60 minutes until significant larger in size.
- Preheat the oven to 350°F (180°C). Mix the egg with the milk and brush the risen buns with it (be careful not to deflate them). Sprinkle with sesame seeds and bake for 20-25 minutes. They should have a nice golden color on top. Take out of the oven and let cool down.
- Clean the mushrooms and cut into slices. Peel the onions and cut into slices as well. Add the oil to a large pan or pot and fry the mushrooms and onions until nicely browned. Add the dark beer and cook until almost gone. Season with salt and pepper. Take off the heat and set aside.
- For the glaze add all the ingredients to a saucepan and bring to a boil. Be careful, the beer will foam up quite intensely at the beginning. Let cook and stir so nothing burns until the liquid is reduced to about half of the original amount. The glaze should be quite thick. Take off the heat and set aside.
- Preheat the oven again to 350°F (180°C). Cut the buns in half and put the bottom sides back into the baking tin. Spread the mushroom-onion mixture on top, then the roast beef, the cheese and finish with the top parts of the buns. Brush the buns with the beer glaze and bake for 25-28 minutes. If the buns get too dark, cover with some aluminum foil. Take out of the oven and serve hot.
Notes
- Enjoy meltin’ some cheese
Nutrition
- Serving Size: 12
*I have partnered with Leerdammer to bring you these delicious sliders. That’s why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
