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Osage Sliders

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  • 24 Brioche slider buns
  • 24 2 oz ground sirloin patties
  • Watercress
  • Oven dried Roma tomatoes (see recipe below)
  • Bacon and onion jam (see recipe below)
  • Shredded aged white cheddar
  • TT salt and pepper
  1. Grill or pan sear the burger patties and toast the buns. 
  2. Place the cold jam on the beef patties when done and allow to warm.  Add the cheese to melt and then top with tomatoes and watercress. 
  3. No need for sauce, the jam does the trick!  Enjoy!

Bacon and Onion Jam:

  • 2# raw bacon, chopped
  • 2C brown sugar
  • 2 ½ C onions
  • 2T Worcestershire sauce
  • 2T Dijon mustard
  • 2T garlic, minced
  • 4 oz Bourbon whiskey
  1. Render bacon fat in saute pan on medium heat, stirring occasionally, until almost crispy.  Drain fat, add onions and garlic and saute for 2 minutes stirring often. 
  2. Add all remaining ingredients except whiskey and stir in to incorporate sugar fully. 
  3. Cover and turn heat down low and simmer.  Stir occasionally and reduce sauce down to a honey-like consistency. Add whiskey and simmer for another 5 minutes. 
  4. Remove from saute pan immediately and chill. Top your favorite burger and enjoy!

Oven Dried Roma Tomatoes:

  • 5 ea Roma tomatoes, sliced ¼ inch
  • 1/3 C olive oil
  • TT kosher salt and black pepper
  1. Toss tomatoes in a bowl with olive oil. Season with salt and pepper lightly and arrange evenly on a baking rack.  (Remember the tomatoes will reduce the moisture which will concentrate the tomato flavor and seasoning.) 
  2. Place the rack on a cookie sheet or baking pan and place in 250 degree oven. Slowly dry out the tomatoes to a wilted dry looking tomato slice.  They should retain their red color and be easily removed from the rack when done. 
  3. The light seasoning will enhance the tomato flavor and leave a savory, tart taste to the tomato. 
  4. This will be key in combining flavors with the sweet smoky flavor of the bacon and onion jam.

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