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Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Watch how to make this recipe.
Beef Sliders with Cola-Onion Jam
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- Level: Easy
- Total: 1 hr 15 min
- Active: 1 hr
- Yield: 12 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 425
- Total Fat
- 30 g
- Saturated Fat
- 13 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 4 g
- Sugar
- 10 g
- Protein
- 20 g
- Cholesterol
- 84 mg
- Sodium
- 957 mg
- Level: Easy
- Total: 1 hr 15 min
- Active: 1 hr
- Yield: 12 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 425
- Total Fat
- 30 g
- Saturated Fat
- 13 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 4 g
- Sugar
- 10 g
- Protein
- 20 g
- Cholesterol
- 84 mg
- Sodium
- 957 mg
Ingredients
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Directions
Special equipment:
12 cocktail picks- Divide the ground beef into twelve 2-ounce portions and form each into a patty about 3 inches wide. Refrigerate until ready to grill.
- Melt the butter in a large saucepan over medium heat. Add the onions and cook, stirring frequently, until the onions are translucent, about 10 minutes. Stir in the cola, reduce the heat to low and continue to cook at a low simmer until the onions are completely soft and the mixture has thickened, about 25 minutes. Stir in the ketchup, vinegar and mustard powder and continue to cook until the fat begins to separate and the mixture has a jam-like consistency, about 5 minutes. Remove from the heat and allow to cool. As it cools, stir to emulsify the fat back into the jam. Set aside.
- Meanwhile, prepare a grill for medium-high heat.
- Place the split and toasted buns on a platter, cut sides up. Spoon 2 tablespoons of the onion jam on each bottom half.
- Season the slider patties with salt and pepper. Grill the patties for about 3 minutes on the first side, then flip, top each with a slice of dill Havarti and continue to grill the other side for about 3 more minutes for medium or to the desired doneness.
- Place the patties on top of the onions on the bottom halves of the buns. Top each with 2 half bacon slices, 1 or 2 pickle chips and 2 pieces of lettuce. Close the buns and skewer each with a cocktail pick for easy grab-and-go serving.
