Super Bowl Sliders

Something bad has happened. 

It's called a bacon slider with pickled onions. We aren't talking about a burger with bacon on top. Oh no, here the bacon is mixed inside with the hamburg. 

After having one of these, I don't think I can ever go back to the same old burgers. 

And with the pickled onions? Forgetaboutit! 

No longer will any burger, anywhere, do. 

In case I wasn't clear, these burgers are 50% sirloin and 50% bacon all mixed together. 

Ya, your guests are gonna forget all about the Super Bowl. 

This was also my first time trying pickled onions. Have you ever tried them? They're good... good enough to eat straight from the jar, so just make sure you have some mints nearby! 

ingredients 

1 lb ground sirloin 

1 lb bacon 

12 or so slider rolls

1 tablespoon vegetable oil

1 red onion

1/2 cup cider vinegar

1/2 teaspoon salt

baby spinach 

12 or so pieces of cheese (I used Swiss)

s&p

Bacon sliders:

Freeze bacon for about 15 minutes. Once the bacon is almost frozen chop into a very small dice. Put in large mixing bowl. Add ground sirloin to mixing bowl with salt and pepper. Mix until everything is well dispersed. Form patties with about 1 tablespoon of meat into a round ball. Gently press patties onto a parchment lined baking sheet. 

In a large heavy saute pan or cast iron skillet, heat oil over medium high heat. Once oil is hot add sliders 3 at a time. Cook about 7 minutes on each side. Try not to flatten or keep flipping burgers. Just give a little lift to make sure they are not burning. Repeat with remaining burgers. 

Once burgers are just about done add cheese and let melt. 

Move onto a plate and assemble.

{Burger recipe adapted from Spoon Fork Bacon}

Pickled onions:

Slice onion into thin strings. Place onions in one cup of boiling water for about a minute to blanch. Strain onions from water. Return to pan and add cider vinegar, salt, and just enough water to barley cover onions. Return to a boil and cook for 1 minute. Add all contents to a glass jar and let brine for about 2 hours to 3 weeks. 

Keep in fridge. 

Enjoy!