Burgers - BBQ Bacon Sliders
- 1 1/2 lb. ground Angus beef
- 1/2 cup Kansas City BBQ Sauce
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 9 small white dinner rolls or Hawaiian sweet rolls, split and toasted, if desired
- 1/2 cup Garlicky Blue Cheese Spread
- 9 leaves crisp lettuce
- 9 slices crisp-cooked bacon
- Crispy Shoestring Onions
Adapted from keyingredient.com
Preheat a grill pan on the stove top over medium heat, or heat an outdoor grill to medium. In a large bowl combine ground beef, 2 tablespoons of the Kansas CityBBQSauce, the salt, and pepper; mix well. Shape meat mixture into nine 3/4-inch thick patties (when shaping the patties keep the size of your buns in mind as well as the fact that the burgers will shrink quite a bit while cooking). Make a small indentation with your thumb in the middle of each burger to prevent them from“bunching up”in the middle like a meatball.
2. Grill burgers for 2 to 3 minutes and then flip. Brush the top side of each burger with some of the remaining Kansas CityBBQSauce. Continue grilling for another 2 minutes and flip burgers again, brushing the other side with additional sauce. Continue to cook and baste 10 minutes more or until the internal temperature of the burgers reach 160°F to 165°F.
3. To assemble, lightly spread the bottom of each bun with Garlicky Blue Cheese Spread and top with a lettuce leaf. Break each bacon piece in half and place bacon halves on top of lettuce leaves. Place burger on top and drizzle with additional Kansas CityBBQSauce if desired. Top with a small handful of Crispy Shoestring Onions. Spread remaining Garlicky Blue Cheese Spread on top halves of buns. Place bun tops atop sliders.
Kansas CityBBQSauce In a medium saucepan heat 1 tablespoon olive oil over medium heat. Add 1/2 cup finely chopped onion and 2 cloves minced garlic, stirring frequently, until the onions are translucent. Add 3/4 cup apple juice, 1 6-ounce can tomato paste, 1/4 cup cider vinegar, 2 tablespoons packed dark brown sugar, 2 tablespoons molasses, 1 tablespoon paprika, 1 tablespoon Worcestershire sauce, 1 teaspoon yellow mustard, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper. Bring to a simmer, stirring frequently. Reduce heat and simmer, covered 30 minutes, or until the sauce reaches desired consistency. Stir in 1 tablespoon prepared horseradish.
Garlicky Blue Cheese Spread In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup crumbled blue cheese (you can substitute the blue cheese with feta), 1 tablespoon red wine vinegar, 1 clove minced garlic, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper.
Crispy Shoestring Onions In a small saucepan, heat 2 inches of vegetable oil to 350°F. Make sure to use a pot with sides as opposed to a skillet style pan so the oil doesn’t boil over when you add the onions. Cut half of a medium onion in thin wedges and separate into strips. In a medium bowl whisk together 1 egg and 1 tablespoon milk. In a second medium bowl combine 1/3 cup all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon garlic powder. Working with a handful of onion strips at a time, dip in egg mixture and let excess drip off. Then dredge in the flour mixture and toss lightly to coat. Place onions in hot oil and cook until golden brown. Remove and place on folded paper towels to absorb oil. Repeat process with remaining onion strips.