Honky-Tonk Sliders (Texas Beer Soaked Sliders w/ Crispy Beets, Smoked Cheddar, Grilled Apple and Smoked Black Pepper Mayo) Makes 18 sliders, serving 6.

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


2-1/2 pounds fresh ground Angus beef 85/15
2 teaspoons kosher salt
1 teaspoon ground black pepper

The Soak:
2 cloves garlic
1/2 cup sliced green onions
1/2 cup Worcestershire sauce
1 12-ounce bottle ice-cold Shiner Bock beer (or similar style beer)

Black Pepper Mayo:
1/2 cup mayonnaise
1/4 cup sour cream
2 teaspoons ground smoked black pepper
1/4 cup finely sliced green onion
1 teaspoon Worcestershire sauce

2 fresh beets
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 cup Colavita Canola Oil
1/8 teaspoon cayenne pepper
2 medium size crisp, sweet apples, such as Braeburn
1/2 teaspoon kosher salt
8 ounces applewood smoked cheddar, sliced into18- 2″x2″ slices, 1/4″ thick.
18 soft dinner rolls, such as Sara Lee Classic Dinner Rolls (in the bread aisle)
4 tablespoons salted butter


Preheat grill to 400 degrees.

Combine beef, salt and pepper. Mix well, but do not overwork. Shape into 18 golf ball size rounds. Flatten the rounds into 3″ squares and put into two-8×12 glass baking dishes.

Make the soak. Finely chop the garlic. Dividing the ingredients equally between the two dishes, sprinkle the garlic and sliced green onions over the burgers. Pour Worcestershire sauce over burgers, and then the beer. Turn to coat well. Cover and refrigerate for 30 minutes.

Make the black pepper mayo by combining all ingredients in a small bowl. Mix well and refrigerate until ready to use.

Using gloves, peel beets. Cut on a spiral vegetable cutter into long, curly strands. (Alternately, hand cut beets into a fine julienne). Combine flour, salt and cayenne in a medium bowl. Toss beets in flour and shake off excess. Heat canola oil in a 12″ saute pan on the grill. Fry beets until crispy. Drain on paper towels. Sprinkle with salt.

Using tongs and paper towels, dip towel in saute pan and oil the grill grates.

Peel apples and place top side down. Slice around core into 18 – 1/4 inch thick rounds. Trim if necessary to fit rolls. Grill apples until browned but still crisp. Remove and sprinkle lightly with salt and set aside.

Remove sliders from the soak and pat dry with paper towels. Grill on direct heat 4 minutes. Turn and top with cheese slice. Close lid and cook for 3 more minutes, or until cheese is melted. Be careful not to overcook. Remove to a cookie sheet, cover with foil and keep warm.

Cut the rolls in half. Place a sheet of heavy-duty foil on the grill. Melt the butter on the foil, spreading around foil evenly. When the butter is sizzling, place rolls cut side down on foil and cook until brown and crispy.

Remove rolls to 6 plates. (3 per serving) Top with 1 apple slice, the burger,
1 teaspoon of mayo and about 1 tablespoon beets. Enjoy!