These juicy sliders are topped with a sweet BBQ sauce and will be a hit for any party, game or outdoor gathering. The recipe pairs well with Early Mountain Vineyards’ Foothills Red Blend and appears in this full episode of “ Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.
Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “Un-Wine’d," please click here.
What You’ll Need:
- 8 ounces tomato sauce
- 3 T. cider vinegar
- 1/3 c. maple syrup
- 1 T. Worcestershire sauce
- ½ t. garlic salt
- ½ t. onion salt
- 3 T. Dijon mustard
- 1 ½ t Tabasco
- ½ t. smoked paprika
- 6 slices smoked bacon, finely minced
- Saucepan
- 1 ¼ lb ground beef (92 % lean and 8% fat)
- ¾ t. salt
- ½ t. pepper
- 4 slices cheddar cheese, cut into four pieces
- 8 slider buns
- 4 slices red onion, cut in two
- 8 slices pickle (I use dill)
- Baby butter lettuce
- Roma tomato, cut into 8 slices
Directions:
Step 1: In a saucepan, mix together the tomato sauce, vinegar, maple syrup, Worcestershire sauce, garlic salt, onion salt, Dijon mustard, Tabasco, and smoked paprika. Bring to a simmer and cook for about one hour or until thick.
Step 2: Preheat the grill or grill pan to medium-high.
Step 3: Finely mince the remaining four strips of bacon. In a bowl, mix together the ground beef, minced bacon, salt and pepper.
Step 4: Divide into eight equal portions. Pat each portion into a patty a bit larger than the size of the bun.
Step 5: Grill on each side to the desired doneness. Top with cheddar cheese.
Step 6: While the burgers are grilling, prepare the buns by opening each one and spreading each side with BBQ sauce.
Step 7: On the bottom of the bun place the onion and pickle. Then add the burger, a slice of Roma tomato and a few pieces of baby butter lettuce.
Step 8: Serve and enjoy!
Makes 8 sliders. Serves 4.
