Lunch / Dinner
Beef & Bacon Sliders
These Beef & Bacon Sliders are so much more than just a stack of mini burgers. With caramelized shallots and melty American cheese topping these babies, the elements of the ever-popular sliders are on sight. But with the addition of, yup you guessed it, bacon thrown into the mix, these sliders go from good to great.
FOR THE SHALLOTS, SWEAT:
FOR THE SLIDERS, PULSE:
To make the sliders ahead (and make it look super easy), cook and assemble them (patty, shallots, cheese, and bun), then wrap each in foil and freeze. To reheat, remove the foil, wrap sliders in a moist paper towel, and microwave about 1 minute. Or you can just cook the shallots and make the patties ahead (score and wrap them, then refrigerate or freeze).
For the shallots, sweat shallots with 2 tsp. salt in oil in a sauté pan over medium-low heat, covered, until caramelized, about 1 hour, stirring frequently.
For the sliders, pulse bacon in a food processor until finely ground, then combine with chuck.
Press meat mixture into an 11½ x 16½-inch baking sheet lined with plastic wrap. Score meat into 48 equal portions with a bench knife. Turn scored meat onto a cutting board. Discard plastic wrap and, using scissors, cut scored meat into square patties. Refrigerate patties until ready to cook.
Preheat oven to 250°.
Season patties on both sides with salt and pepper. Fry one batch of patties (about six) in a large cast-iron skillet over medium-high heat until cooked on both sides, 6–7 minutes total. Top each patty with 1 tsp. shallots and 1 quartered piece of cheese; transfer to a baking sheet and place in the oven.
Toast one batch of buns, cut sides down, in same skillet over medium-low heat until lightly toasted, 30–60 seconds. Repeat frying patties and toasting buns until all are cooked.
Serve sliders on toasted buns with pickles.
Per slider (without bun)
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 20mg 6%
Sodium 496mg 20%
Carbs 4g 1%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.