Here's a Hot Take: The cold winter weeks following the holidays are the low key best time of year for feasting. Think about it:
- Nobody expects you to be out and about, buzzing around. It's the perfect time to stay in and cook.
- The cold weather and short days are perfect for whipping up some gooey, sticky, sweet, or savory yumminess, and hunkering down with the fam, a book, a show, etc.
- With nightly sports, pop culture award shows, & new TV series' dropping every week, it's the perfect time to get the crew together for some flavor-filled watch parties.
- It's the perfect time to test and perfect your new go-to recipes ahead of grilling season
So with that in mind we're re-publishing this classic fan-favorite Party Slider recipe from Chef Sheila Reese of Rogers, AR. It has all of the comfort-food goodness but is pretty quick, simple, and full of flavor. Try it out and tag us on Instagram, Facebook, Tik Tok, etc. to let us know what you think.
2 large yellow onions (thin slices)
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
2 tablespoons Balsalmic Vinegar
6 pitted dates, minced
2 sprigs fresh thyme
Burger Sliders (4 oz. beef per slider)
1 pound quality ground beef (more coarsely ground beef is best for a juicier burger)
1/2 teaspoon garlic powder
1/2 teaspoon coarsely ground black pepper1 teaspoon kosher salt
Vegetable oil or grapeseed oil for oiling the grill (in a small bowl with a few rolled paper towels and tongs)
4 oz. chilled goat cheese (keep cold until ready to finish sliders)
Chilled lettuce leaves
Cherry tomato halves
1. Fire up the PK grill for direct high heat and indirect medium heat (for onion-date jam)
2. When coals are ready place an iron skillet on the grill
3. When skillet is hot add olive oil
4. When olive oil is hot add onion slices and toss with tongs to coat in oil
5. Add kosher salt and toss
6. While onions are cooking form your burger sliders (I used 4 oz. patties)
7. Gently form patties and season with garlic powder. Reserve salt until just before hitting the PK grill
8. When onions are tender add pepper flakes and balsalmic vinegar, continue cooking
9. Using tongs and rolled paper towels, oil the hot direct-heat side of the grill
10. Generously season your patties with kosher salt and black pepper, place on the oiled direct-heat side of the grill
11. Add minced dates and thyme sprigs to the onion mixture
12. When the burgers are smokey and char-grilled on one side, after 4-5 minutes, flip (only one turn)
13. Remove onion jam from grill
14. When burgers are ready (155 degrees) remove to a platter to rest
15. Place lettuce leaf on a plate and top with rested burger, a tablespoon of onion-date jam, a nice portion of goat cheese and a cherry tomato half (add a tiny pinch of salt to the tomato)
16. Enjoy! Any remaining onion-date jam can be refrigerated for up to a week.
Pro Tip: When finished cooking your burgers, close all the vents on your PK to extinguish the fire immediately and save your coals for next time.