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- 2 pounds of lean ground beef
- Salt and Pepper to taste
- Chili Powder to taste
- Garlic Powder to taste
- 4 tablespoons butter
- 1 cup diced shallots
- 1 cup diced sweet onion
- 2 tablespoons good quality balsamic vinegar
- 3/4 cup of whiskey (use beef broth if you do not use alcohol)
- 1 1/2 cups of good quality BBQ sauce
- 12 mini burger or slider buns
Adapted from facebook.com
In a large bowl combine your meat and spices. Mix by hand (or spoon if you're squeamish) until the spices are mixed in. Do not over mix, it will make for a yucky burger if you over work the meat!
Shape you patties into small slider size burger. Indent the middle of one side on each one slightly.
In a large cast iron skillet over medium heat (or 2 small ones if need be) bring your butter to nice melting point, then lay your burgers inside. Although to cool for about 3 to 5 minutes on each side. You want them browned but not cooked through.
Take the sliders out and place them on a plate for the time being.
Drain some of the fat if there's a lot. I used lean so I had no need to drain it out. You want a little in the pan.
Pop the shallots and onions into the pan and splash them with a touch of balsamic vinegar. Now start to brown them over that same medium heat. Stir often to avoid sticking. They should be ready in about 3 to 5 minutes depending on your heat and pan.
Now pour in the whiskey very carefully. Remember it's alcohol so you don't want to start a flame. Turn off the burner if you're nervous, then pour it in and turn the burner back on. I use a gas stove and I left mine on but I am super careful while pouring it.
Now allow that whiskey (or broth) to come to a nice boil and let it reduce by about half. Only take a few minutes to happen.
Now you can add the BBQ sauce to the pan, stir everything till it comes together.
Now reduce the heat to a nice simmer, and pop your sliders back inside the pan. You want them to cook in that while it bubbles up and thickens. Wait about 4 or 5 minutes, then flip over. Cook according to how you like your meat. I'm a well done gal myself so this took about 8 to 10 minutes at a slow bubble. You don't need to cover it. Just keep and eye on things.
Once it's done take a separate pan and slap some butter on each bun. Turn them butter side down on the pan or griddle and let them brown up. This is optional, if you don't like your buns toasty that's cool. No judging here.
Now take your bottom bun and slip a slider on it. Take some of the shalloty-oniony dripping and just slather it over top of the slider. Place the top bun on.