A Rare Cut: Sliders Four Ways

by . on May 16, 2011

I don’t need to tell you that New Orleans is crazy for Burgers. The current trend has seen an advent of new upstarts and pop-ups and the resurgence of old favorites, slinging, grilling, boiling and broiling one of America’s favorite foods. While many may see the influx of new cuisine into the city as a threat to its old fashioned, traditional dishes, in many ways it is another example of New Orleans (finally) catching up with the other food obsesses, modern cities where many of its new residents hail from.

If you had asked me a year ago where to find a decent burger a slight pause might have been followed by the tried and true response of Port of Call, GB’s, and Yo-Mama’s. What a difference a year makes. Bright eyed and bushy tailed new restaurants such as Sylvain, Cowbell, Capdeville and perennial pop-up favorite MV Burger have put a new, interesting, modern spin on the burger, and brought the crowds running while doing so.  It seems to have been a tipping point. The trend is alive and kicking, having proven to be the beginning of a more permanent culture then a flash in the pan. All this is made evident by the fact that many of us hungrily await the opening of Company Burger on Freret and Aaron Burgau’s new homage to the burger moving into Oak Street.

Rare Cuts has also enthusiastically embraced the trend and, encouraged by the enthusiasm for burgers containing a high quality mix of ground meat, they will soon be offering something a little different for their Uptown customers. Let’s call it a Burger Bar. A Buffet of Beef, ground to order and in one pound increments of your favorite cuts; chuck, brisket, shortribs (a special order item), you name it. Just in time for grilling season.

We thought we’d give the Masters of Meat a call and take the soon to be burger bar out for a test drive. Sliders were in order so as to optimize our tasting potential. In a world where burgers can take any shape and form, from McDonalds’s Big Mac (you know what it is) to DBGB’s “The Frenchie” a mix of confit pork belly, tomato-onion confit and morbier cheese, we didn’t want to disappoint.

We put our collective heads together and came up with four sensational sliders, each a 50/50 mix of ground Chuck and Brisket. Should you find yourself left with a watering mouth and growling stomach, head to the Rare Cuts on Nashville Street for 10% off select ground beef, this week only. The bar may not be up and running quite yet, but they are happy to satisfy all your ground beef needs in the mean time.

Caramelized Red Onions, Balsamic Glaze & Arugula


Pancetta, Fried Quail Egg & Comte

Bacon Burger Stuffed with Goat Cheese and Topped with Pickled Watermelon Rind & Arugula

Topped with Anchovy Butter

For the Balsamic Glaze: Bring 1 tbsp sugar and 1 cup balsamic vinegar to a boil. Reduce until thick and about 75% of the amount you started with

For the Caramelized Red Onions: Thinly slice 1 red onion. Melt 3 tbsp butter and 2 tbsp honey in a pan. Add onion and cook on medium low until softened, browned and beginning to caramelize, stirring constantly

For the Anchovy Butter: Dice 7 anchovies and mix into 4oz soft, unsalted butter

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