8 servings salt and pepper as needed for seasoning ( )
3 ounce truffles black jarred drained sliced roughly chopped (, and )
3 ounce truffles black jarred drained sliced roughly chopped (, and )
Equipment
bowl
frying pan
plastic wrap
Directions
In a bowl, gently combine the sirloin and chopped truffle; shape into 8 thick slider-sized burgers. Set the sliders on a plate, cover with plastic wrap. Refrigerate 8 to 24 hours before cooking.Wash and dry the watercress then toss it with 1 tablespoon olive oil and the lemon juice. Season with salt and pepper; set aside.In a large heavy skillet, heat the remaining 1 tablespoon olive oil until shimmering. Season the sliders on both sides with salt and pepper; cook over medium-high heat until browned, about 2 minutes per side for rare to medium rare, or to taste. Don’t crowd the pan, work in batches if necessary. Arrange the dressed watercress on the bottoms of the toasted slider buns. Top each with a cooked slider.
Spread a little mayonnaise (if using) onto the bun tops and place them on top of the sliders.
