Smokin Sliders With Secret 647 Sauce Recipes

SLIDER-STYLE MINI BURGERS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray with cooking spray.
• Mix together the ground beef and onion soup mix in a large skillet; cook and stir over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Remove from heat. Stir the mayonnaise and Cheddar cheese into the ground beef mixture.
• Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray.
• Bake in the preheated oven until the burgers are heated through and cheese melts, about 30 minutes. Serve with sliced pickles.

CHEF JOHN'S BEEF SLIDERS

Steps:

• Place ground beef onto a work surface; divide into 8 equal-size pieces using a knife or pastry cutter. Line 8 muffin cups with paper liners.
• Sprinkle bottoms of paper liners with salt and black pepper. Form each piece of burger into a rough ball and place into a muffin cup. Season tops with salt and pepper.
• Place a second paper liner on top of each piece of meat and gently press it down to shape the mini burger into a round, flat shape. Pull off the paper tops and remove burgers from the muffin cups; remove bottom paper liners from burgers.
• Heat a large nonstick skillet over medium-high heat. Cook burgers in the hot skillet until they have a browned crust and are slightly pink in the middle, about 3 minutes per side. Flip burgers and cook 3 minutes on other side. Remove burgers to a plate to rest for 2 minutes.
• Mix mayonnaise, ketchup, mustard, and pickle relish in a bowl; spoon a dollop onto each bun. Place burgers onto buns, season with more black pepper, and top with a tomato slice. Close buns and serve.

BBQ CHICKEN SLIDERS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Slice the rolls in half lengthwise. Place the bottom half in a 9 x 13-inch (23 x 33 cm) rimmed baking dish. Spread the chicken evenly over the rolls, followed by the barbecue sauce, red onion, Pepper Jack cheese, and parsley. Top with the remaining rolls.
• Brush the tops of the rolls with melted butter. Bake for 20 minutes, until the bread is golden brown. Slice into individual sliders, then serve.
• Enjoy!

SMOKIN' JACK BBQ SAUCE

Steps:

• Combine the ketchup, chipotle peppers in their sauce, apple cider vinegar, molasses, onion powder, garlic powder, ground mustard, smoked paprika, coriander, salt, black pepper, brown sugar, whiskey, and liquid smoke flavoring in a large pot, and bring to a gentle boil over medium heat, stirring frequently. Cook the sauce for 15 minutes, then reduce heat to low and simmer 15 more minutes, stirring often. Use immediately or refrigerate.

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.