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What's for Dinner: Sliders with Red Onion Marmalade

Celebrity Chef Curtis Stone shares a recipe

As far as dinner’s concerned, weekdays in our house come in like a lion (roaring good intentions) and go out like a lamb (leftovers for all).

But for celebrity chef Curtis Stone and his actress wife, Lindsay Price, there’s a method to the madness. He explains it in What’s for Dinner?: Delicious Recipes for a Busy Life, his thoughtful cookbook dedicated to family meals.

Using elevated versions of American classics, Stone organizes recipes according to busy parents’ typical energy levels each day of the week — Motivating Mondays, One-Pot Wednesdays, Five-Ingredient Fridays. Here, he shares his twist on summer burger night.

To me, family dinner is all about gathering the family around the table and sharing a delicious home-cooked meal. These sliders are inexpensive to make and satisfy both adults and children alike. (For a kid-friendly version, omit the blue cheese. They are still juicy and delicious without it.)

curtis stone!

Sliders with Red Onion Marmalade and Blue Cheese
Serves four

1½ lb. lean ground beef
Olive oil, for coating
Kosher salt
Freshly ground black pepper
8 slider buns, or 4 whole wheat dinner rolls split in half
1 c. crumbled blue cheese
2 oz. baby arugula (about 3 cups)
Aioli (recipe below)
Marmalade (recipe below)

1. Prepare an outdoor grill for medium-high cooking over direct heat.

2. Shape the ground beef into eight patties slightly wider than the diameter of the buns. Set the patties on a baking sheet, coat them with a little olive oil, and season with salt and pepper. Brush the cut sides of the buns lightly with olive oil.

3. Transfer the patties to the grill and cook for about 3 minutes, or until the bottoms are browned. Flip the patties and top with blue cheese. Grill, covered, for about 2 minutes or until an edge of a patty (not covered with cheese), pressed lightly with a forefinger, feels slightly resilient, for medium-rare. Remove the patties from the grill.

4. Add the buns to the grill, oiled side down, and grill for about 1 minute, or until lightly toasted, with grill marks. Remove from the grill.

5. Spread the buns with aioli and mound arugula on the bottom halves. Top each bottom half with a patty, followed by a generous amount of marmalade and the upper half of the bun. Serve hot.


3 tbsp. unsalted butter
3 med. red onions, halved and cut into ¼-inch-thick half moons
½ c. sugar
1 c. dry red wine
¼ c. red wine vinegar
Kosher salt
Freshly ground black pepper

1. Heat a large, heavy skillet over medium-high heat. Add the butter and swirl the pan to melt. Add the onions and cook, stirring occasionally, for about 5 minutes or until they begin to soften. Reduce the heat to low and cook for about 12 minutes or until the onions are tender.

2. Sprinkle in the sugar and stir well. Add wine and vinegar and cook, stirring often, for about 15 minutes, or until the liquid is reduced and syrupy. Season to taste with salt and pepper. Reduce the heat to very low and keep warm, stirring occasionally.


½ c. mayonnaise
1½ tsp. fresh lemon juice
1 tsp. Dijon mustard
2 garlic cloves, finely chopped
Kosher salt
Freshly ground black pepper

1. In a small bowl, whisk the mayonnaise, lemon juice, mustard, and garlic. Season to taste with salt and pepper. Set aside until ready to serve.

What’s for Dinner?: Delicious Recipes for a Busy Life is available at amazon.com, $26.

Photos: Quentin Bacon / Courtesy of Curtis Stone