Ingredients:
For the barbecue sauce:
1 cup ketchup
2 large garlic cloves, finely chopped
2 tablespoons dark brown sugar
2 tablespoons dark amber maple syrup
2 tablespoons Worcestershire sauce
1 1/2 tablespoons cider vinegar
1 teaspoon smoked sweet paprika
Coarsely ground black pepper
For the Oil and Vinegar Slaw:
3 tablespoons cider vinegar
2 tablespoons honey or agave syrup
3 tablespoons vegetable oil
Celery salt
Freshly ground black pepper
1/2 pound shredded cabbage slaw salad mix with carrot and purple cabbage
1/2 small red onion, very thinly sliced
For the Chili Sliders:
2 pounds ground sirloin
1/4 cup grated onion
Steak Seasoning
1/4 cup Worcestershire sauce
1 teaspoon Mexican oregano
1 teaspoon dried thyme
2 tablespoons ancho chili powder
1/2 cup beer
Vegetable oil or olive oil, for drizzling
Sharp yellow cheddar cheese, sliced
Pickle slices
12 slider rolls
For the barbecue sauce:
1 cup ketchup
2 large garlic cloves, finely chopped
2 tablespoons dark brown sugar
2 tablespoons dark amber maple syrup
2 tablespoons Worcestershire sauce
1 1/2 tablespoons cider vinegar
1 teaspoon smoked sweet paprika
Coarsely ground black pepper
For the Oil and Vinegar Slaw:
3 tablespoons cider vinegar
2 tablespoons honey or agave syrup
3 tablespoons vegetable oil
Celery salt
Freshly ground black pepper
1/2 pound shredded cabbage slaw salad mix with carrot and purple cabbage
1/2 small red onion, very thinly sliced
For the Chili Sliders:
2 pounds ground sirloin
1/4 cup grated onion
Steak Seasoning
1/4 cup Worcestershire sauce
1 teaspoon Mexican oregano
1 teaspoon dried thyme
2 tablespoons ancho chili powder
1/2 cup beer
Vegetable oil or olive oil, for drizzling
Sharp yellow cheddar cheese, sliced
Pickle slices
12 slider rolls
Directions:
Put all the ingredients for the barbecue sauce in a small pot and cook over medium-low heat until the sauce thickens and the flavors combine, about 20 minutes.
Next, make the slaw: whisk together the vinegar, honey and oil in a medium size bowl. Stir in the celery salt and black pepper, to taste. Add the slaw mix and onion and toss together. Let the salad wilt, up to 10-15 minutes.
Pre-heat a grill or griddle to medium.
Put the sirloin in a bowl with the grated onion and season with steak seasoning or salt and pepper, to taste. In a small bowl, combine the Worcestershire with the herbs, chili powder and beer. Pour the herb mixture over the meat and mix thoroughly. Form the meat mixture into 12 sliders and drizzle with vegetable oil or olive oil. Put the burgers on the grill or griddle and cook for a few minutes on each side. Baste the burgers liberally with barbecue sauce. Top the burgers with cheddar slices and let it melt.
Serve the burgers on slider rolls topped with pickle slices and the slaw.
Put all the ingredients for the barbecue sauce in a small pot and cook over medium-low heat until the sauce thickens and the flavors combine, about 20 minutes.
Next, make the slaw: whisk together the vinegar, honey and oil in a medium size bowl. Stir in the celery salt and black pepper, to taste. Add the slaw mix and onion and toss together. Let the salad wilt, up to 10-15 minutes.
Pre-heat a grill or griddle to medium.
Put the sirloin in a bowl with the grated onion and season with steak seasoning or salt and pepper, to taste. In a small bowl, combine the Worcestershire with the herbs, chili powder and beer. Pour the herb mixture over the meat and mix thoroughly. Form the meat mixture into 12 sliders and drizzle with vegetable oil or olive oil. Put the burgers on the grill or griddle and cook for a few minutes on each side. Baste the burgers liberally with barbecue sauce. Top the burgers with cheddar slices and let it melt.
Serve the burgers on slider rolls topped with pickle slices and the slaw.
Sounds good and think the sauce would be good for other dishes. Can I substitute regular paprika, never heard of _sweet smoked paprika.
ReplyDeleteWhere did this recipe come from? You usually provide that information.
ReplyDeleteOf course you can use regular paprika, but sweet smoked paprika has a different flavor to it. Look out for it in the grocery store and give it a try!
ReplyDeleteAnd yes I forgot to give credit to Rachael Ray for the recipe! I definitely did not create it on my own.