If you don’t own a grill but want to get in on the slider bandwagon, Ree Drummond shared this spicy whiskey barbecue sliders recipe (made in a skillet) from her debut issue of The Pioneer Woman Magazine. In her blog, Ree has shared step-by-step photos of the recipe, and you’ll be amazed at how she dresses up store-bought barbecue sauce. The sight of caramelized onion deglazed in whiskey will make your knees buckle a little bit. I plan to do as Ree and generously butter the slider buns (Hawaiian, preferably) and toast them up before serving the patties.
- 2 pounds ground beef
- Salt and black pepper to taste
- 4 tablespoons salted butter, plus more for buns
- 1 large onion, diced
- 1/2 cup whiskey
- 1/4 cup jarred jalapeño slices, plus more to taste
- 1 cup barbecue sauce
- 12 slider buns, split
- Form the meat into 12 miniature patties and salt and pepper them on both sides. Melt the butter in a large skillet over medium-high heat and cook the patties until just about done in the middle, approximately 3 to 5 minutes per side. Remove from the skillet and set aside. Drain off all but 2 tablespoons of grease, then return the skillet to the stove.
- Through the diced onion into the skillet and cook over medium high heat, stirring, about 3 minutes. Pour in the whiskey (turn off open flame first). Stir, then allow the whiskey to reduce by half, 2 to 3 minutes. Stir in the jalapeños and the barbecue sauce.
- Reduce the heat to low and place the patties in the barbecue sauce, turning to coat. Allow the patties to simmer in the sauce until everything is hot and bubbling. Season with salt.
- Main Dishes
- 12 slides
- Cook Time
- 30 minutes
Image Source: Con Poulos For The Pioneer Woman Magazine