Best Ever Sliders

I know the term “best ever” may at times be thrown around a little liberally, but seriousely.. BEST. EVER.
Last year my hubby and I ventured into the concrete jungle of Portland to try a new restaurant for my birthday and while I’m not a big burger fan, their sliders are amazing.  Since we don’t venture into Portland much for date nights I had to recreate them to have at home.  After a few tries I think they are pretty darn close.  If you are having a big bbq for the holiday weekend.. or you just want a good burger… give these a try, you’ll be hooked too!  And ps, this recipe does make about 16, so of course cut it down if needed, just remember they will be smaller, so expect an adult to eat at least 2.

BEST EVER SLIDERS
makes 16 sliders
For the patties:
1 lb ground beef
1 lb ground pork
1 cup finely chopped white onion
3 cloves garlic, minced
2 tsp Italian seasoning
1/4 tsp chili powder
1/2 tsp kosher salt
1/4 tsp pepper

For the sauce:
1 cup mayonnaise
2 tsp deli mustard (mustard with grated horseradish root, I find it in Beaver brand)
3 T fresh basil pesto (process basil leaves with just a drizzle of olive oil in food processor)
salt and pepper to taste

To serve:
Potato rolls
melted butter
sliced tomato
crisp cooked pepper bacon
Shredded cheddar cheese

Make the sauce: whisk all ingredients together, set aside.
Cut potato rolls in half and brush cut side with melted butter.
Toast on a griddle or grill over medium high heat.  Set aside.
To make the patties, heat a drizzle of oil over medium high heat in a skillet.  Add onion and garlic, saute until softened.
Add seasonings, then mix into meat.  Form about 16 small patties.
Cook over medium high heat on a griddle or a grill until almost done, then top with shredded cheese and cook until melted.
Put spread on toasted rolls, top with a patty, bacon, and tomato.

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Comments

  1. I can not WAIT to make these tomorrow! I (pathetically) haven’t made burgers before, so I was so excited when I remembered tonight that you posted a yummy buger recipe! 🙂 Thanks, Holly for sharing all of your talents with us.

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