Want to mix it up a little on burger night? Try toning down the size and turning up the flavor with an All American Slider! These little burgers are not only fun but are a massive punch of flavor and textures. Serve these with a side of crispy sweet potato fries and you have a recipe for success!
- 1 pound Ground Chuck
- 1 pound Ground Sirloin
- ¼ teaspoon Cayenne pepper
- 1 teaspoon Ground Ginger
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Garlic Powder
- 2 teaspoons Kosher Salt
- 1 tablespoon Onion Flakes
- 2 tablespoons Worcestershire Sauce
- 2 tablespoons Balsamic Vinegar
- 4 strips Thick Cut Bacon
- 10 Publix Original Dinner Rolls
- 5 slices Gouda Cheese, cut in half
- 2 Tablespoons Butter
- 1 Sweet Onion, French Cut
1.Burger Prep: In a large mixing bowl add both kinds of meat and the cayenne, ginger, pepper, salt, garlic powder, onion flakes worcestershire sauce and 2 tablespoons of the balsamic vinegar. Mix by hand until fully incorporated. Let mixture sit in refrigerator for 30 minutes to soak in all flavors. After 30 min remove from refrigerator and form your burgers. Make sure to note the size of your buns and make the burger 1/3 larger than the bun. There are loads of choices for mini buns but I am a big fan of using Original Recipe Dinner Rolls from Publix Bakery. They are just the right size and texture that I am looking for.
2.Inside Work: In a pan over medium heat add your bacon strips and cook until just crisp. Remove the bacon from the pan to let drain. Lowering the heat to medium Low remove all but 1 tablespoon of the bacon grease from the pan and add 1 Tablespoon of butter and the french cut onion. Salt and pepper the onions then stir and let the onions caramelize. When the onion have a golden brown color and have lost most of their body, then deglaze the pan with 1 Tablespoon of balsamic vinegar. Stir until balsamic has been absorbed and remove onions from the heat. Finally cut the bacon into 1 inch pieces. Set both ingredients aside.
3.Grill Work: Just before placing the burgers on the grill I always do a three finger indention in the center of the burger. This prevents that over plumping that many of us grew up with and provides not only a very even and flat burger but also promotes even and consistent cooking.
Add the burgers to a high heat grill and and grill until medium. When the burgers are just about finished I go ahead and put on the grilled balsamic onions on the burger and then the cheese on top of the onions. Cover the grill for another minute to let the cheese melt all over the burger. I really like using Gouda for this burger, it is super creamy and balances our the salty bacon really well. During this time I also open the buns and place them open side down on the grill to just toast them.
Finally add your burgers to your buns and top the cheese with the crisp bacon pieces. Add a little mayonnaise to the top bun and serve. I Love to serve these with some freshly made sweet potato fries.