9/7/2024
Apple Bourbon Chutney Sliders
If you have the opportunity to make these sliders with a local ground beef, I would highly recommend it. We love the beef from our friends at Route 174 Roadside market - he raises his own Angus beef cows and I have been fully converted to how much better his beef tastes.
The Red Apple Bourbon Chutney is a quick and easy condiment that goes great on these sliders but can also be a fun add to a cheese board! Sweet and tangy, with a little bit of smokiness from the bacon, it is a yummy recipe to have on hand.
- Red Apple Bourbon Chutney
- 6 slices bacon, chopped
- 1 large apple, diced (I like Pink Lady or Honeycrisp)
- 1 large onion, diced
- 1/4 cup Red Apple Bourbon Dark Balsamic Vinegar
- 1/4 cup water
- 1 teaspoon salt
- Sliders
- 1 pound ground beef (80/20)
- 2 teaspoons Dizzy Pig Cow Lick
- 12 potato rolls, slider size
- 1 block Vermont Farmstead Cranberry Windsordale cheese, cut into 1/4" slices*
Red Apple Bourbon Chutney:
In a medium saucepan, cook bacon until crispy. Remove bacon pieces from pan to a paper-towel lined plate. Reserve 2-3 tbsp of the bacon fat in the pan and discard the rest.
Add onion, cook for about 5 minutes over medium heat. Add apple and cook for another 2-3 minutes. Add Red Apple Bourbon Dark Balsamic, water and salt – cook over medium heat for 10 minutes, stirring frequently, then cover and reduce heat to low. Cook for another 10 minutes, stirring occasionally until thick.
Sliders:
In a bowl, mix ground beef and Dizzy Pig Cow Lick seasoning together. Form slider size patties and grill to desired done-ness. For each slider, place on a potato roll, top with cranberry windsordale cheese and apple bourbon chutney.
*You can swap out for other cheeses here but if you can find a cheese with dried cranberries in it, I highly recommend it here! The dried cranberries are a great pairing with the beef in the slider and the sweet/tangy chutney.
