SMOKIN' SLIDERS WITH SECRET 647 SAUCE

SMOKIN' SLIDERS WITH SECRET 647 SAUCE image

Number Of Ingredients 39

Ingredients

FOR CARAMELIZED ONIONS:
2 tablespoons olive oil
3 large sweet onions, sliced
1 teaspoon salt
1 tablespoon water
FOR SEASONED SALT:
Â¾ cup kosher salt
2 tablespoons sugar
2 tablespoons paprika
1 tablespoon celery salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground turmeric
Â½ teaspoon dried oregano
Â½ teaspoon ground thyme
Â½ teaspoon ground cinnamon
FOR BURGERS:
2 Â½ pounds freshly ground chuck, 80% lean
9 slices deli-style American cheese, quartered
Buttermilk Slider Rolls (recipe follows)
647 Secret Sauce (recipe follows)
One 16-ounce jar dill pickle chips
SPECIAL EQUIPMENT: Muffin tins with 4-ounce (12o ml) cups (or disposable aluminum muffin tins), enough for 18 sliders
BUTTERMILK SLIDER ROLLS
6 tablespoons (Â¾ stick) butter
Â½ cup sugar
1Â¼ cups buttermilk
4 cups flour
1 tablespoon kosher salt
1 packet (2Â¼ teaspoons) active dry yeast, dissolved in
Â½ cup warm water
SPECIAL EQUIPMENT: Muffin tins with 4-ounce cups
647 SECRET SAUCE
Â¼ cup mayonnaise
Â¾ cup finely chopped dill pickles, drained well
2 tablespoons Dijon or spicy brown mustard
2 tablespoons ketchup
Â½ teaspoon sugar, or more to taste
Freshly cracked black pepper, to taste

Steps:

Grill 300Â°F . Heat the olive oil over medium-high heat. Add the onions, salt and cook until onions soften and start to brown. Reduce heat to medium-low and cook until onions collapse completely and turn a rich brown, about 30 min. When onions are done, add water and stir. In a bowl, mix together all spices, then grind in a spice grinder. Divide the ground beef into 18 golf ball-sized rounds. Spread seasoned salt on a plate and roll the balls lightly in the seasoned salt to coat. Spread 1 tablespoon of caramelized onions in the bottom of each cup. Place 1 meatball on top and press down to form an even burger. Place the tins on the grill, close the lid, cook for 30 min. Overlap 2 quarter-slices of cheese on each burger, and tent with foil. Use tongs to transfer the burgers to the rolls. Garnish with a schmear of 647 Sauce and pickle chips. Rolls: In a saucepan over medium heat, stir the butter and sugar until the butter melts. Add the buttermilk and blend well. Blend flour, salt, buttermilk mixture, and yeast with a large rubber spatula until moist. Using a dough hook, beat the dough at lowest speed until it starts to pull away from the sides of the bowl. Increase speed to medium and beat until dough is smooth, about 5 min. Place dough in a lightly oiled mixing bowl, cover with lightly oiled plastic wrap and a towel, and let rise in a warm place for 1 hour, until doubled in size. Oven to 350Â°FDivide dough evenly among 18 greased muffin cups. Divide dough evenly among 18 greased muffin cups. Cover loosely with oiled plastic wrap and let rise in a warm place for 30 minutes. Bake until tops are puffed and golden, 15 to 20 min. In a bowl, mix all ingredients together. Cover and chill. Before serving, taste to correct seasoning with sugar and pepper. The sauce will keep, covered tightly and refrigerated, for up to 2 months.