Sliders | 20something cupcakes

F0r a long time, I was searching for this recipe.

I couldn’t quite find what I wanted, so I pieced together a few different ideas and came up with my own. I knew I wanted to make my pork in the slow cooker, so I found this recipe via Good Housekeeping and used it as a guide for timing. Even though, there’s not much to that, other than leave it on low and let it cook all day – or in my case, overnight.

Next was the barbecue sauce. I’d seen Alex Guarnaschelli make barbecued chicken on one of my favorite shows, Alex’s Day Off. Love her. Her barbecue sauce had intrigued me, so I sort of manipulated that recipe into my own. I love how it turned out – the flavors were very bright and sharp. I think the slow cooker causes them to mellow a bit, so it worked out perfectly.

This idea for cooking sliders in the oven offers a rare instance in which I am not depressed that I don’t own a grill.

That’s right, because I live in a high-rise condo that doesn’t allow grilling.

And as sad as that is – this story isn’t a sad one. Because I made my sliders for a party in my oven. I didn’t miss having a grill. Not for one, hot second.

Sliders in the oven is a brilliant concept. So easy, and so perfect for entertaining – just pop ‘em in, and you’re good to go. My oven sure has been good to me lately with all of this make-ahead business.

My only (tiny) complaint about this method of cooking sliders is that if you’re wrapping them in bacon like I did, the bacon doesn’t have time to crisp up as much as I’d like it to, before you have to take the burgers out. No one else minded – probably because I’m super-picky about my bacon being crispy, which is a little crazy when you think about it.

I mean, who’s picky about bacon?

Bacon-Wrapped Sliders

Adapted from The Pioneer Woman

4 pounds ground sirloin
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon minced garlic
1/4 cup extra-virgin olive oil
16 slices applewood-smoked bacon (not thick-sliced)
16 slices deli-sliced cheese {I offered Boar’s Head sharp cheddar and American}
16 slider rolls or halved dinner rolls

For serving:

Garlic aioli {combine 1 cup mayo, juice of 1 lemon, 2 teaspoons minced garlic, kosher salt and freshly ground black pepper to taste}
Whole grain mustard
Oven-roasted tomato confit
Whole dill pickles from the deli, sliced

To make burgers, combine first 5 ingredients in a large bowl. Combine very gently, using a fork if you prefer. You don’t want to overwork the meat or it will be tough.

Form into 16 slider-sized balls. Cut slices of bacon in half lengthwise.

Wrap one half slice of bacon around a patty of meat. Wrap another half slice around the patty, so that they form an “X” around the burger. Repeat with remaining bacon slices and patties. Place on a baking pan with a drip tray, lightly pressing each patty to flatten slightly. Refrigerate until ready to cook.

Preheat oven to 400 degrees F. Bake for 20 – 25 minutes, adding slices of cheese during last few minutes of cooking.

Remove from oven and serve with rolls and accompaniments.