Grilled Sirloin Sliders with Smoked Bacon

Grilled Sirloin Sliders with Crispy Bacon

Yummly Update: A big shout out to Yummly for featuring this recipe as part of their International Bacon Day post!

I’m on a bite-sized food kick right now. Between the Homemade Mini Ice Cream Drumsticks and these Grilled Sirloin Sliders with Smoked Bacon, I haven’t had need for utensils in days!

A burger craving prompted me to follow superstar chef Emeril Lagasse’s lead by blending equal parts ground sirloin and ground chuck to make one heck of a beefy, bite-sized patty. Crispy smoked bacon, slices of sharp cheddar, piles of caramelized onions, and best buddies ketchup and mustard transform an array of simple ingredients into sensational sliders. Would you expect anything less from a culinary icon?

I had the lucky chance to hang out with Emeril a few weeks ago while taping an episode for his new show, Emeril’s Table, which airs this fall. More details on that to come, but for now, fire up the flames for summertime sliders and then chill out with my three favorite ways to beat the heat: S’more ShakesPineapple Sorbet and Bahama Mama Cocktails.

Brioche Slider Buns

Lettuce and Tomato

Grilled Sirloin Sliders with Smoked Bacon

Grilled Sirloin Sliders with Smoked Bacon

Yield: 4-6 servings

Prep Time: 2 hours

Cook Time: 8 min

Ingredients:

12 ounces ground beef chuck
12 ounces ground sirloin
2 teaspoons minced garlic
¼ cup minced onion
1¼ teaspoons salt
½ teaspoon pepper
12 slider-size brioche rolls or buns, halved
2 Tablespoons butter, melted
12 slices applewood-smoked bacon
Burger toppings: sharp cheddar cheese, lettuce, tomato, caramelized onions

Directions:

In a large bowl, combine the chuck, sirloin, garlic, onion, salt and pepper. Use your hands to combine the mixture and then divide it into 12 patties. Place the patties on a sheet tray, cover them with plastic wrap and refrigerate them for at least one hour (and up to 12 hours).

Preheat your grill or grill pan to medium-high heat.

Season the patties with salt and pepper.

Grill the burgers for 2 to 3 minutes on each side for medium and then add the cheese.

Brush the halved rolls with butter and place them on the grill to toast.

Place the cheeseburgers on the toasted rolls, along with the bacon, lettuce, tomato, caramelized onions and any other desired toppings.

Recipe adapted from Emeril at the Grill.

Comments

  1. 1
    #

    says

    Instant Drool. Oh I wish I hadn’t just eaten dinner! Now i’m hungry all over again! Great looking burgers!

    • Kelly replied: — July 25th, 2011 @ 3:17 am

      Thanks, Jeff! Speaking of drooling … just checked out your Onion Stuffed Potatoes. They look unbelievable and would be the perfect potato match for these sliders…

  2. 2
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    says

    As if these sliders weren’t all ready perfection, that little pickle puts them over the top!

    • Kelly replied: — July 25th, 2011 @ 11:43 pm

      Thanks, Marla! I love a good crunch from a pickle on my burgers and also added a sour bread and butter pickle atop the patties.

  3. 4
    #

    says

    The photos are utterly gorgeous! I’ll be making brioche on monday, instead of the normal loaf I bake, I’ll be making buns to make these lovely sliders. I’ll also have to make some bacon jam to top these with; I suspect both will go lovely together.

    • Kelly replied: — July 26th, 2011 @ 1:58 am

      Homemade brioche would make these even that much better! I did a caramelized bacon jam inspired by ‘wichcraft a few months ago … one word: obsessed.

  4. 5
    #

    says

    a.k.a. “the-perfect-bite-burgers”!!! the pickles on top are like the cherry on the cake… You mentioned in a comment above a caramelized bacon jam: sounds heavenly.

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