Brooklyn Beer Chili Burgers with Smoky Barbecue Sauce, Oil and Vinegar Slaw and Spicy Kirby Cucumber Slices
Rachael Ray's Favorite Burger Recipe
These fabulous sliders were served at Rachael's 2010 Feedback Picnic Party.
Heat 1 cup cider vinegar and the sugar, sea salt, peppercorns, halved garlic and bay leaves in a small pot diluted with about 1/3 cup water. Bring to a boil, then reduce the heat to low and simmer for 5 minutes. In a small storage container, add the red chili pepper, kirby cucumbers, half of the red onion and dill; sprinkle in a little celery seed and mustard seed and pour the hot brine over the cucumbers. Cool, cover and chill, shaking every once in a while, overnight.
When you are ready to make the burgers, dress the slaw and the remaining half of the red onion with 3 tablespoons cider vinegar, 3 tablespoons vegetable oil, salt and pepper.
Place the ketchup, finely chopped garlic, dark brown sugar, maple syrup, 2 tablespoons Worcestshire sauce, 1 1/2 tablespoons cider vinegar, smoked sweet paprika and coarse black pepper in a small pot and cook over medium-low heat for 15-20 minutes to thicken the sauce and combine the flavors.
Meanwhile, place the meat in a bowl and season with Montreal Steak Seasoning or season with coarse salt and pepper. In a small bowl, combine the remaining Worcestershire sauce with the herbs, chili powder and beer; pour over the meat and mix thoroughly.
Form 12 sliders (approximately 2 1/2-3 inches in diameter or about 2 1/2 ounces each) and drizzle with the remaining vegetable oil. Grill or griddle the burgers for a few minutes on each side and baste liberally with barbecue sauce. If you prefer cheeseburgers, melt the cheddar over top.
Place the burgers on the brioche or slider rolls and top with a little slaw and a slice of pickle.
Note: This recipe makes 12 sliders, but makes enough slaw for 20 sliders and at least 50 pickle slices. You will need to marinate the pickle slices overnight.
Food styled by Karen Pickus