Beef Sliders with Cola-Onion Jam
Beef Sliders with Cola-Onion Jam
Beef Sliders with Cola-Onion Jam
Ingredients
Instructions
Step 1
Set a parchment-lined baking sheet nearby. You’ll want to divide the ground beef into twelve 2-ounce portions — if you don’t have a scale, a packed 1/4-cup scoop works perfectly. Gently roll each portion into a ball, then press it into a patty about 3 inches across and 1/2 inch thick. Use your thumb to make a slight dimple in the center of each patty; this helps them stay flat and cook evenly on the grill. Arrange the patties on the sheet and refrigerate, uncovered, for at least 30 minutes — or until you’re ready to throw them on the coals.
Step 2
Start by melting the butter in a large saucepan over medium heat. Add your sliced onions and cook, stirring frequently, until they turn translucent and soften, about 10 minutes. Pour in the cola, reduce the heat to low, and let everything simmer gently until the onions are completely tender and the liquid has thickened into a syrupy glaze—about 25 minutes. Stir in the ketchup, vinegar, and mustard powder, then continue cooking for 5 minutes until the mixture looks jammy and the fat begins to separate. Remove the pan from the heat and stir occasionally as it cools so the fat emulsifies back into the jam; set aside until ready to use.
Step 3
While the onion jam bubbles away, let’s get that grill fired up. If you’re using a gas grill, preheat it on high with the lid closed for about 10 minutes, then turn the burners down to medium-high—you’re aiming for 400°F to 450°F. For charcoal, light a chimney starter and wait until the coals are glowing and covered with a light gray ash, then spread them evenly and set the grate in place. Give the grate a good scrub and a quick oil rub right before you’re ready to cook, so those sliders don’t stick.
Step 4
Step 5
Before you put the patties on the grill, season both sides generously with salt and pepper. Lay them over medium-high heat and let them cook undisturbed for about 3 minutes, until a golden crust forms on the underside. Flip them over, lay a slice of dill Havarti on top, and grill for another 3 minutes or so — the cheese will melt and turn creamy, and the patties should feel firm to the touch, or hit your preferred internal temperature, about 160°F for medium.
Step 6
Have your crispy bacon, pickle chips, and lettuce leaves prepped and within reach. Then set each hot patty right onto that bed of cola-onion jam on the bottom buns, and layer on two bacon halves, a pickle chip or two, and a couple of folded lettuce leaves. Finish by closing the buns and running a cocktail pick through the center of each slider—that little skewer makes them easy to grab and looks great on a party tray.