A succulent mixture of “classic meatloaf” with crispy onions and Tobasco-kissed mayonnaise, all in the small but mighty form of a slider. Gone are the days of dry meatloaf, spicy mayo and gently sautéed meat keep this sultry slider juicy. Buttery, toasted brioche buns act like a sponge, soaking up the mixture and giving way to a delightful crispy-gone-soggy texture, complemented by the snappy frizzled onions. Decadent and filled with flavor, these sliders will have you coming for “just one more.”
recipe 
yields
10 Sliders
4 tablespoons canola oil, divided
1 cup yellow onion, minced
1 teaspoon garlic, minced
1 pound ground beef
1 pound ground pork
2 eggs
1 teaspoon thyme, dried
½ tablespoon Cayenne pepper
1 tablespoon salt
1 teaspoon black pepper
Tabasco Mayo (recipe follows)
Mini-brioche buns (or any bun of your choosing)
Canola oil for frying
1 Vidalia onion
1 cup flour, seasoned to taste with salt and pepper
2 eggs, beaten
1 egg yolk
1 tablespoon lemon juice
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 cup vegetable oil
2 teaspoons Tabasco hot sauce
Ingredients
Crispy Fried Onions
Tabasco Mayo
steps
For the Sliders
- In a pan over medium heat, add 2 tablespoons of oil and sauté onion and garlic until soft, about 7 minutes. Remove from heat and let cool slightly.
- In a medium bowl, combine onion mixture with beef, pork, eggs, and seasonings and mix thoroughly (mixture should be slightly wet). Portion mixture into 4-ounce patties.
- Heat remaining oil in a pan over high heat. Working in batches, sear patties to desired doneness, flipping halfway through.
- Toast slider buns and spread Tabasco mayonnaise on top and bottom of each bun. Top with sliders and fried onion rings.
For the Crispy Fried Onions
- Heat oil in cast iron skillet or fryer until it reaches 350 degrees. Meanwhile, slice onions very thin.
- Break apart rings and dredge in seasoned flour, followed by beaten eggs, and again in flour.
- Working in batches, fry onion rings until golden brown, about 3 to 4 minutes. Drain on paper towel until ready to use.
For the Tabasco Mayo
- Combine yolks, lemon juice, salt, and pepper in a medium bowl and whisk until creamy and emulsified. Slowly drizzle in oil, whisking constantly. Stir in Tabasco hot sauce and chill.
Date Published: 01.27.14
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Recipe From
Ralph Brennan Restaurant Group
