Beef Sliders with Provolone and Balsamic Onions
['2 lb. ground beef (20% fat)', 'Kosher salt, freshly ground pepper', '4 slices provolone piccante cheese, torn in half', '8 potato slider buns', '1 large red onion, very thinly sliced into rounds', '3 Tbsp. balsamic vinegar', '1 tsp. sugar', 'Aioli or store-bought mayonnaise (for serving)']
Divide meat into 8 portions (about 4 oz. each). Place 1 portion on a work surface. Cup your hands around the meat and shape it into a rounded mound. Gently flatten patty to about 3/4" thick. Season both sides with salt and pepper. Repeat with remaining portions of meat.
Prepare a grill for medium-high heat. Grill patties until lightly charred on bottom, about 3 minutes. Flip and top with a piece of cheese. Grill to desired doneness (cheese should be melted), about 3 minutes for medium-rare. Transfer patties to a cutting board and let rest 5 minutes.
While patties are resting, grill the buns, cut side down, until lightly charred around the edges, about 30 seconds.
Toss onion with vinegar, sugar, and a pinch of salt in a medium bowl and let sit, squeezing onions occasionally to soften slightly, 5 minutes.
Build sliders with patties, buns, onions, and aioli.
Patties can be formed 6 hours ahead. Cover and chill.
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