Preheat oven to 375 degrees.
A sweet and tangy whiskey glaze is the crowning glory of these juicy, bite-size burgers. Serve them on fresh Hy-Vee slider buns for a perfect play.
Servings and Ingredients
|1 large yellow onion, finely chopped|
|4 clove(s) garlic, minced and divided|
|¾ c. bourbon, divided|
|2 tbsp. Hy-Vee Worcestershire sauce|
|2 tsp. kosher salt|
|1 tsp. sweet smoked paprika|
|½ tsp. Hy-Vee cayenne pepper|
|3 lbs. lean ground beef|
|1 (12-oz.) bottle Hy-Vee chili sauce|
|1 (12-oz.) jar Hy-Vee blackberry jelly|
|¼ tsp. Hy-Vee ground black pepper|
|32 Hy-Vee cocktail buns, split and toasted|
|2 c. shredded coleslaw|
Things To Grab
- Large bowl
- Three 15x10x1-inch baking pans
- Meat thermometer
- 3-to-4-quart slow cooker
- Medium saucepan
In a large bowl, combine onion, garlic, 1/2 cup bourbon, Worcestershire sauce, salt, paprika and cayenne pepper. Add beef; mix well. Divide mixture into thirty-two 2-ounce portions. Arrange patties on three 15x10x1-inch baking pans. Bake in batches, uncovered, about 30 minutes or until brown and internal temperature reaches 160 degrees. Transfer patties to a 3- to 4-quart slow cooker.
- For sauce, in a medium saucepan combine chili sauce, blackberry jelly, 1/4 cup bourbon and black pepper. Heat over low heat until jelly melts. Pour mixture over patties in slow cooker; toss gently to coat. Cover and cook on low-heat setting for 2 to 3 hours, then keep warm on low or warm setting for up to 2 hours.
- Serve burgers on toasted buns topped with coleslaw.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 35mg
- Sodium: 380mg
- Total Carbohydrates: 25g
- Protein: 11g