Monday, March 5, 2012

Whiskey BBQ Sliders

A lot of people completely sink once football season is over. However, my husband is a huge UNC basketball fan, so once basketball season comes around, we just keep on tailgatin'. We usually move the party inside and make lots of little goodies. I love this, because it lets me try out fun recipes I find online. For the latest ACC championship, I made PW's Spicy Whiskey BBQ Sliders, Chile Con Queso, and Deep Dish Fruit Pizza. (Our version of the queso and fruit pizza are here and here.)

Whiskey BBQ Sliders
as adapted from the Pioneer Woman

1 lb. ground beef
2 Tb. butter
1/2 c. chopped onion
1/2 c. BBQ sauce
1/4 c. whiskey (1 mini bottle is the exact amount you need!)
several jalapeno slices (to taste)
1/2 cup shredded cheddar cheese
12 Hawaiian rolls

Preheat oven to 350 degrees.

Form beef into 12 little patties. Place into a cast iron skillet with 2 Tb. of butter. Cook until almost done. Remove from the pan, scrape out any grease.
Put about 2 Tb. of grease back into the pan with the onions, cook until soft.

While the onions are cooking, split the slider rolls and put them into a 9x13 baking dish and into the oven to toast for a few minutes. Watch carefully so they do not burn. Times can vary, depending on whether you simply want them warm or actually toasted.

Once the onions are softened and cooked down, add in whiskey and jalapenos and cook for 2-3 minutes until thickened. Add in BBQ sauce and cook for another 2-3 minutes. 

Once the sauce is thickened, add burgers back in to cook for another few minutes.
When ready to assemble, place one slider burger on bottom half of each roll, top with sauce and a little bit of cheese, and other roll half.

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