Makes 12 sliders
Here’s what you will need:
1 tablespoon black pepper
2 teaspoons onion powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon Kosher salt
4 tablespoons unsalted butter
6 cloves garlic, minced
3 tablespoons fresh flat leaf parsley, minced
1 cup mayonnaise
1/4 cup roasted garlic, minced
1 teaspoon yellow mustard
1/4 teaspoon Kosher salt
4 dashes Worcestershire sauce
4 pinches black pepper
32 ounces ground beef (80/20 blend)*
12 ounces blue cheese crumbles
12 mini Hawaiian-style rolls, sliced in half
6 slices applewood bacon, cooked
24 dill pickle slices
1/2 onion, finely sliced
2 or 3 small tomatoes, finely sliced
2 cups mixed greens
12 wood skewers
*Alternatively to make Black Bean patties you will need 2 cans (15 ounces) of black beans and 1 cup panko bread crumbs. In a bowl, mash the beans with a fork and combine with bread crumbs. Add about 4 tablespoons of water to bring the mixture together. Prepare the sliders exactly the same, substituting this black bean mixture for the ground beef.
**Optional. You can top these burgers however you’d like. However, these ingredients do make a delicious combination.
Begin by preparing the blackening spice. In a small bowl, whisk together the black pepper, onion powder, cumin, garlic powder, cayenne pepper, Italian seasoning, paprika, chili powder, and Kosher salt. Set aside.
Next, make the garlic butter. In a medium sauce pan over medium-heat, add the butter and garlic. Melt the butter and cook the garlic for about 5 to 6 minutes. Remove from the heat, add the parsley, and mix well. Transfer to a bowl and set aside.
Then, prepare the Donkey Sauce. In a small bowl combine the mayonnaise, roasted garlic, Worcestershire sauce, yellow mustard, salt, and pepper. Mix well until smooth. Cover and refrigerate until slider assembly.
To make the patties for the sliders, divide the ground beef (or black bean mixture) into 24 balls. Then using your hands, form the balls into 2-inch round patties. Evenly top half of the patties with half (6 ounces) of the blue cheese. Place another patty on top, seal the edges, and re-form into a patty. The final patty will be about 3 inches round. Repeat to make 12 patties. Then season both sides with the prepared blackening spice.
Grill or pan fry the patties until fully cooked. Just before removing from the heat, evenly divide the remaining 6 ounces of blue cheese to top each of the patties. Remove from the heat when the cheese begins to melt.
Next, brush the cut sides of the rolls with the garlic butter. Toast the rolls on the grill (or pan) until golden.
Finally, assemble the sliders. Smear a bit of the Donkey Sauce on both toasted sides of the roll. Add the patty, then layer with bacon, dill pickle, onion, tomatoes, and greens. Top with the bun and and secure with a wood skewer.
*recipe adapted from Guy Fieri