Chris Santos's Food Network Kitchen's Sexy Sliders with Fancy Sauce and Cola Onions as seen on Food Network
Recipe courtesy of Chris Santos

Sexy Sliders with Fancy Sauce and Cola Onions

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 20 min
  • Yield: Makes 12 (2-inch) sliders, 4 to 6 servings
  • Nutrition Info
These are as voluptuous and sexy as burgers get. They have a personalized ground meat mix with three kinds of beef, plus bacon and extra beef fat. You don't need a meat grinder, as the partially frozen meat is chopped in a food processor. Searing the burgers in a smoking hot pan gives them that flavorful crust that you just don't get from grilling over coals. And a specially made, "fancy" sauce like this one is never a bad idea.

Ingredients

Slider Patties:

Fancy Sauce:

Cola-Braised Onions:

Additional Ingredients:

Directions

Special equipment:
12 cocktail skewers, for serving
  1. To make the patties: Cut the short ribs, ribeye, chuck, the fat from the ribeye, and bacon into 1-inch chunks. Toss together on a baking sheet and freeze until partially frozen, 1 to 2 hours. In three or four batches, pulse all the meat and fat in a food processor until the mixture is finely ground but not a paste. Transfer the ground meats to a medium bowl, season with the salt and pepper, and mix gently. Divide the mixture into 12 equal portions and shape into patties about 2 inches wide. Alternatively, you can use a ring mold to shape the patties. (The patties can be covered and refrigerated for up to 6 hours. Remove from the refrigerator 30 minutes before cooking.)
  2. To make the sauce: Mix all of the ingredients together in a medium bowl until combined. (The sauce can be covered and refrigerated for up to 3 days.)
  3. To braise the onions: Melt the butter in a large skillet over medium heat. Add the onion and sugar and cook, stirring occasionally, until the onion is lightly browned, 8 to 10 minutes. Add the cola, bring to a boil, and cook until the liquid has reduced to a glaze, about 5 minutes. Season to taste with salt and cover the skillet with its lid to keep the onions warm. (The onions can be cooled, covered, and refrigerated for up to 1 day. Reheat the onions in the skillet before using.)
  4. To cook the burgers: Lightly season the patties all over with salt and pepper. Heat a large griddle or two large skillets over medium-high heat. Cook the patties on the griddle until the undersides are well browned, about 2 minutes. Turn and continue cooking until the other sides are browned, about 3 minutes for medium-rare (the patties will feel somewhat soft and barely beginning to firm when pressed on top with a fingertip). During the last 30 seconds of cooking, top each patty with a cheese quarter. Remove from the griddle.
  5. To build each slider, place a lettuce quarter on a roll bottom, then add a patty, about 1 tablespoon each of the onions and sauce, and the roll top. Spear each slider with a skewer (if desired), transfer to a platter, and serve immediately.