These were so good I just had to share! I Instagrammed my way right through this recipe.
2 pounds 90% lean ground beef
10 strips precooked bacon
4 oz. (container) crumbled bleu cheese
3-5 cloves of garlic
1/4 cup yellow onion
1-2 tsp. Worcestershire Sauce
1/2 tsp. Seasoning Salt (like Lawry's)
2 pounds 90% lean ground beef
10 strips precooked bacon
4 oz. (container) crumbled bleu cheese
3-5 cloves of garlic
1/4 cup yellow onion
1-2 tsp. Worcestershire Sauce
1/2 tsp. Seasoning Salt (like Lawry's)
Prepare by finely mincing the onion, pressing the garlic and chopping the precooked bacon into tiny bits. Next place all ingredients in a large bowl and mix together by hand until well combined.
Once combined, form little meatballs ever so slightly larger than golf balls and then squish them into adorable little patties that are cute enough you are thinking of naming them all and crocheting bonnets for them. Don’t do it. It will make it much harder to turn around and eat them and believe me… you really want to eat them!
When you are done forming them into adorable patties, admire them and imagine what all of that bumpy bleu cheese is going to look like once the sliders are grilled.
BBQ the sliders on a nice hot grill, turning only after the first side has some nice grill marks. Flip. Finish those puppies off and then bring them inside. Don’t overcook them. It would be so sad if they dried out. Dry sliders aren’t anywhere near as cute as juicy ones.
BBQ the sliders on a nice hot grill, turning only after the first side has some nice grill marks. Flip. Finish those puppies off and then bring them inside. Don’t overcook them. It would be so sad if they dried out. Dry sliders aren’t anywhere near as cute as juicy ones.
Serve on little adorable buns. We used hawaiian rolls. Lettuce (or coleslaw!), some mustard and mayonnaise… Heaven on a bun. Take them from amazing to FREAKING amazing by making some of Ree’s super delicious onion strings to put on top! ((hold me))
