Meatloaf Sliders with Crispy Onions

Yields
10 Sliders

from the Ralph Brennan Restaurant Group

1 pound ground beef

1 pound ground pork

1 cup yellow onion, minced

1 teaspoon garlic, minced

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)

Crispy Fried Onions

1 Vidalia onion

1 cup all purpose flour, seasoned to taste with salt and pepper

2 eggs, beaten

Canola oil for frying

Tabasco Mayo

1 egg yolk

1 tablespoon lemon juice

¼ teaspoon Kosher salt

⅛ teaspoon freshly ground black pepper

1 cup vegetable oil

2 teaspoons Tabasco hot sauce

For the Sliders

Sauté onion and garlic until soft and cool slightly.
Combine with remaining ingredients and mix thoroughly (Mixture should be slightly wet).
Shape into 4 ounce portions and sear to desired doneness.
Toast slider buns and spread Tabasco mayonnaise on top and bottom of bun.
Put seared sliders on bottom bun and top with friend 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 flour, followed by beaten eggs, and again in seasoned flour.
Fry onion rings in batches until golden brown, about 3-4 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 to blend.
Slowly drizzle in oil, whisking constantly.
Stir in Tabasco hot sauce and chill.

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