Caramelized Onion And Bacon Sliders Recipes

CARAMELIZED ONION AND BACON SLIDERS

Steps:

• Heat greased grill to medium heat.
• Cook bacon in medium skillet until crisp. Remove bacon from skillet, reserving 2 Tbsp drippings in skillet. Drain bacon on paper towels.
• Add onions to reserved drippings; cook on medium heat 5 to 7 min. or until golden brown, stirring frequently.
• Mix ground beef and dry seasonings just until blended; shape into 6 (1/2-inch-thick) patties. Grill 4 to 5 min. on each side or until done (160°F), adding buns, cut sides down, to the grill to toast for the last minute of the burger grilling time.
• Chop bacon coarsely; mix with cream cheese spread until blended. Spread onto bottom halves of buns. Fill buns with lettuce, tomatoes, burgers and onions.

CARAMELIZED ONION-BACON BURGERS

Steps:

• Place 1/3 cup barbecue sauce in a small bowl. Crumble beef over barbecue sauce and mix well. Shape into four patties., In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain. In another skillet, saute onion in 2 tablespoons butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 20-25 minutes or until golden brown., Spread buns with remaining butter; set aside. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted., Place buns, cut side down, on grill for 1-2 minutes or until toasted. Spread buns with barbecue sauce; serve burgers on buns with onion and bacon.

BRISKET SLIDERS WITH CARAMELIZED ONIONS

Steps:

• In a small bowl, combine 2 tablespoons salt, sugar, peppercorns and garlic; rub onto all sides of brisket. Cover and refrigerate 8 hours or overnight. In a small bowl, combine mayonnaise, blue cheese, horseradish and cayenne. Refrigerate until assembling., Place carrots, chopped onions and celery in a 6- or 7-qt. slow cooker. Place brisket on top of vegetables. In a small bowl, combine red wine, mustard and bay leaves; pour over brisket. Cook, covered, on low 7-9 hours or until meat is fork-tender., Meanwhile, in a large skillet, heat oil over medium heat. Add sliced onions and remaining salt; cook and stir until softened. Reduce heat to medium-low; cook 30-35 minutes or until deep golden brown, stirring occasionally., Remove brisket; cool slightly. Reserve 1 cup cooking juices; discard remaining juices. Skim fat from reserved juices. Thinly slice brisket across the grain; return to slow cooker. Pour juices over brisket., Serve brisket on buns with mayonnaise mixture and caramelized onions and, if desired, arugula and tomato slices.