Smokin Sliders With Secret 647 Sauce Recipes

BURGER SLIDERS WITH SECRET SAUCE

Steps:

• Preheat oven to 350°. In a large bowl, mix beef, eggs, 1/2 cup minced onion, garlic powder, salt and pepper just until combined; do not overmix. Place meat mixture on a large, parchment-lined baking sheet; shape into two, 6-in. x 8-in. rectangles, each about 1/2-inch thick. Bake until a thermometer reads 160°, 15-20 minutes., Meanwhile, without separating rolls, cut rolls in half horizontally. Spread 1/4 cup of dressing evenly over bottom halves of rolls., Blot meat with paper towels to remove excess fat; top meat with cheese and return to oven. Bake until cheese has just melted, 2-3 minutes. Place meat on bottom halves of rolls; spread with remaining 1/4 cup dressing. Layer with pickles, remaining 1/4 cup minced onion and shredded lettuce; replace with top halves of rolls. Brush butter on top of rolls; sprinkle with sesame seeds. Serve immediately.

SMOKIN' SLIDERS WITH SECRET 647 SAUCE

Steps:

• Grill 300°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 350°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.