Southern BBQ Sliders with Spicy Sweet Potato Drizzle Served on Corn Muffins
1 3/4 pounds ground beef (80/20)
½ pound Applewood smoked bacon cut into 1-inch pieces
2 garlic cloves, minced
¼ cup chopped scallions
¼ cup of your favorite prepared BBQ sauce
2 teaspoons kosher salt
1 tsp. ground black pepper
Vegetable oil for brushing on the grill rack
Spicy Sweet Potato Drizzle
1 cup canned yams, drained and mashed
¼ cup apple juice
1/2 tablespoon Dijon mustard
2 tablespoons Honey
¼ teaspoon cayenne pepper
12 sweet corn muffins, sliced horizontally
1/3 cup melted butter
24 slices of shallots
12 pieces of Bibb Lettuce
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the patties, combine the ground beef, bacon pieces, minced garlic, chopped scallions, salt, and black pepper in a large bowl. Handling the meat as little as possible to avoid overworking it and melting the fat, mix the ingredients well. Divide the mixture into 12 equal portions and form the portions into patties to fit the corn muffins. Tip: Make an indentation in the middle of each patty before cooking to help aid more even cooking and a flatter patty. Set patties aside and let rest.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook turning once, about 3 minutes on each side. Remove when done and keep warm.
In a small bowl, whisk together the mashed yams, apple juice, Dijon mustard, Honey and cayenne pepper. Set aside.
Brush the cut sides of the sweet corn muffins with melted butter and place on the grill to lightly toast each side for about 25 seconds.
To build the burgers place a patty inside each muffin. Drizzle each patty with equal amounts of the Sweet potato mixture and then top each with 2 slices of shallot and 1 piece of Bibb Lettuce. Finish with the top part of the muffin. Serve two sliders per person.
Makes 12 burgers/sliders