CCF’S EXTREME SLIDERS

Sliders are fun. Easy to eat, easy to cook, right? Well they can be as simple or as complex as your taste prefer and your time will afford. Today we offer you CCF's own Extreme Sliders. Not too complicate but surely a notch above your run of the mill. We will grind our own fresh beef, make a bourbon maple onion jam as well as a custom condiment I like to call "not so secret sauce".

I always choose fresh cuts of meat when making burgers and either chopped the meat at home or pulse it in a food processor (this method is no longer recommended). Chopping yielded pretty good results but for Christmas I got a new meat grinder and let me tell you, the texture of every burger I have made since has been perfect. Crispy bits of char on the outside with a tender juicy center. The grinder has made all the difference to the texture but if you do not own one choose your cuts and have your butcher grind them for you.

Another note, making onion jam takes a little time. You need to slowly coax the sugars out of the onions without burning so be patient. Time consuming yes, but well worth it. And make more than you need and store in the refrigerator to top sandwiches and salads. And finally be sure to procure quality slider buns from  your local bakery. Remember these sliders are extreme!

INGREDIENTS:

• 2 lb well marbled chuck roast, cut into 1 inch cubes
• olive oil
• l large yellow onions, sliced thin
• 8 tablespoons butter, divided and softened at room temperature
• 1/4 cup Jim Beam Maple (or your favorite maple infused bourbon)
• sea salt
• fresh ground black pepper
• 1/2 cup ketchup
• 1/4 cup Creole mustard (or sub stone ground mustard with 1 teaspoon prepared horseradish)
• 1 tablespoon sriracha sauce
• 1 teaspoon soy sauce
• 2 cups aged Vermont cheddar cheese, shredded
• 12 slider buns

PREPARATION:

Let's start by making the onion jam. Melt 4 tablespoons of the butter in a medium pan over medium heat. Add the onions and a pinch of sea salt. Cook slowly until the onions turn medium dark brown and caramelize. Adjust the heat through the process to ensure you do not burn them. This may take as long as 45 or so. Sorry. When this process is done add the bourbon and deglaze the pan. Increase heat and reduce the liquid to about half then remove from the heat and set aside.

While those onions first get going, grind the meat cubes per your machines instructions. I have a manual one and I grind using the large die first then again with the smaller one. Once done grinding add the remaining butter to the meat and mix with your hands, incorporating it well into the mixture. Form the meat into small slider size patties and set aside.

Make the not so secret sauce by adding the ketchup, mustard, sriracha and soy sauce and whisk together. Fire up your grill for direct heat. Lightly drizzle the patties with the olive oil and salt and pepper both sides. Grill for about 3 minutes per side, flipping only once and never squishing. About a minute after the flip add a generous portion of the cheddar cheese on top of each patty and close the lid on your grill. Couple of minutes or so should do then remove the patties to a plate, then carefully toast both sides of each bun. They can burn up quick so only 10 - 20 seconds per side.

To build the sliders simple add a dollop of the not so secret sauce and a spoonful or two of the onion jam onto a patty nestled in a toasty bun. You can surely add any other fixin's you desire but I have to say, by design these are EXTREMEly great tasting just the way they are.

via:http://chilicheesefries.net/extreme-sliders/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+Chilicheesefries+%28Chili+Cheese+Fries%29