The Kickin' Sliders

So good, you really will want more!! 

I invite you to experiment with different 80/20 to 84/16 meats and maybe different Aioli’s.  It's best to modify the burgers to match the bun size you find at your local grocer or bakery.  The reason I used the different liquors because I found different inspirations for each and wanted to see what the combinations might taste like.  I would say this recipe was influenced by Jose Garces' creative use of ingredients that to me, on their own may not work well, but somehow do.  It was at one of his restaurants on a recent trip to Philly that I realized this.  I look forward to experimenting with some spices found on that same trip and I hope to try and recreate some of the different foods I tried!!

Kickin’ Sliders w/Bourbon Onions

By Ted Slee

Servings: Approx 12 Burgers – 6 to 8 People

Prep Time: 15-20 mins

Cook Time:  20 mins

Ingredients

The Bourbon Onions:

2 tbls extra-virgin olive oil

2 Vidalia onions, sliced paper thin

2 tbls bourbon

3 tbls unsalted butter

2 tbls granulated sugar

Sea Salt and Black Pepper

The Kickin’ Aioli:

2 cups of mayonnaise

1 tbls tequila

2 tbls fresh lime juice

3 tbls pickled jalapenos

1/4 cup chopped fresh cilantro

Sea Salt and Black Pepper

For the Sliders:

3 pounds ground Angus beef, divided in to 3-4 oz patties, 1/2” thick (palm size).

Vegetable oil, for the grill

Garlic salt and Black Pepper

12 Dinner rolls or Mini buns

Unsalted softened butter, for toasting up rolls

Preparation

The Bourbon Onions:

Heat the olive oil in a large skillet on med-high until glistening.  Gently add onions stirring to coat and reduce heat to low, cooking till golden brown.  When goldenly gorgeous, take off the heat and stir in the Bourbon.  Heat on low and add butter until melted then stir in sugar, cook until most of the liquid is gone.

The Kickin’ Aioli:

Pulse all of the ingredients in a food processor or blender until combined.  Can be refrigerated until ready to use.

The Beef:

Brush Vegetable Oil on a preheated grill set to med-high.  Season with the garlic salt and pepper to taste. Grill until browned and cooked halfway through, 3 to 4 minutes.  Flip the beef, top with some of the caramelized onions and cook 3 more minutes for medium (or to desired doneness).

The Buns:

Spread butter on the insides of the buns, toast on the grill until golden brown, about 1 minute.

The Presentation:

Liberally spoon a tablespoon of Kickin’ Aioli on the inside of the bun tops.  Assemble with the burgers & onions and pierce with a skewers.