For patriotic food, you can’t beat a burger. My sliders have red tomatoes, white cheddar and blueberry sauce. For extra pop, I mix in ginger beer and chipotle. —Crystal Schlueter, Northglenn, Colorado
- 2 cups fresh blueberries
- 1 cup ginger beer or ginger ale
- 1/2 cup balsamic ketchup
- 2 tablespoons steak sauce
- 2 tablespoons honey
- 1 to 2 tablespoons finely chopped chipotle peppers in adobo sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 packages (12 ounces each) Hawaiian sweet rolls
- 3 tablespoons butter, softened
- 3 pounds ground beef
- 1-1/2 teaspoons salt
- 3/4 teaspoon pepper
- 6 slices sharp white cheddar or provolone cheese, quartered
- 1 medium red onion, halved and thinly sliced
- 3 plum tomatoes, thinly sliced
- In a saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally. Cool slightly. Transfer to a food processor; process until pureed. Reserve 1/4 cup sauce for brushing burgers.
- For sliders, split rolls horizontally in half. Spread bottoms with butter. In a large bowl, combine beef, salt and pepper, mixing lightly, but thoroughly. Shape into twenty-four 1/2-in.-thick patties, pressing an indentation in the center of each.
- In two batches, grill burgers, covered, over medium heat 3-4 minutes on each side or until a thermometer reads 160°, brushing tops with reserved sauce after turning. Top with cheese; grill, covered, 15-30 seconds longer or until melted. Serve on rolls with onion, tomatoes and remaining sauce. Yield: 2 dozen.
Originally published as Sliders with Spicy Berry Sauce in Simple & Delicious June/July 2016
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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