Monday, July 1, 2013

Bacon Cheddar Ranch Pub Sliders

The second I saw this recipe on Simply Scratch I knew that I had to make them.  Everything from the bacon to the homemade ranch aioli had me drooling.  So glad I made them because they were seriously one of the most delicious things I have ever eaten.  The aioli really put them over the top so don't try to sub ranch from the store, spend the time to make this sauce! Totally worth it!

Ranch Aioli:
1 whole Egg plus 1 Egg Yolk
1 cup Light Olive Oil
1/2 a Lemon (juiced)
1 tsp Grainy Mustard
1 handful Fresh Parsley (roughly chopped)
1 handful Fresh Dill (roughly chopped)
1 Garlic Clove (roughly chopped)
1 tbsp Dried Onion Flakes
1 tsp Kosher Salt
1/2 tsp Dried Oregano
1/2 tsp Paprika

Pub Burgers:
2 pounds Ground Beef Chuck
Your Favorite Burger Seasoning (I like lowery's seasoning)
1 pound bacon (fried crispy)
4 slices Cheddar Cheese (quartered)
1 large Roma Tomato  (sliced)
8 Pretzel Dinner Rolls or Slider Buns

To Make the Aioli:
In a food processor Add the whole egg and one egg yolk.  Add in the grainy mustard and squeeze in the lemon juice.  Place on the lid and begin to process, stream in the cup of olive oil.  Add in the garlic, parsley and dill. Process for 30 seconds.  Add in the onion flakes, salt, oregano and paprika. Blend until everything is combined.  Put in a container with a secure lid and refrigerate for several hours before using.

Combine the beef and your choice of seasoning.  Making into 8 slider sized patties. Grill burgers for 5 to 7 minutes on each side or until it is cooked to desired temperature.  Top each slider with two pieces of cheese.  Toast the buns on the grill.  Place the burgers on the buns, top with bacon, tomato and ranch aioli. 

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