Bacon Burger Sliders on Homemade Rolls #SundaySupper

Posted by Jennifer @ Peanut Butter and Peppers

Howdy Partners!

Are you ready for some football? Ok, football food? You know that is my favorite part of football season. Forget the game and give me some finger food! Come on, you know what I am talking about. I love making appetizers and mini foods that you can eat with your hand. Yummers! For #SundaySupper this week, our mission is to make tailgating foods and I have a fun one for you today!

How cute is this little burger? I got the idea for these burgers from Wendy’s restaurant. My Husband kept seeing their bacon burger on pretzel rolls and he has been bugging me to go. I originally was going to make pretzel rolls, but timing wasn’t on my side. So I did the next best thing and made Sally’s Baking Addiction 30 minute pretzels. I turned her pretzels into homemade rolls. They are moist, light, fluffy and I added salt on top to give them a pretzel taste. Sally’s pretzels are one of my Husbands favorite recipes. When I first discovered her recipe we were eating pretzels weekly. It’s a fantastic recipe and goes great with my little bacon burgers!!

I do plan on making traditional pretzel rolls in the near future but for now I stuck to what I know and what we like. The pretzels/rolls are super easy to make, no rising time involved. Just mix up the batter knead a few times and grab 2 oz. of dough and rolls into a ball and place on baking sheet. Here they are before they went in the oven.

For the burgers, I used lean ground beef and lightly rolled them into 2 oz sizes. That is the perfect size for my 2 oz rolls. The key thing in making the burgers perfectly moist and not dried out is to not pack them tight when making them into a patty and placing a thumb print in the center before grilling. The thumb print prevents the burger from rising into a round ball, and it stays more flat like a burger would be. I was a little nervous about making a small burger, but they turned out moist and delicious. My Husband really loves them. Before I learned how to make a perfect burger my Husband didn’t care for them, but now he LOVES them and he almost loves these sliders. Yes I said almost, see why below the picture.

Ok, now don’t get me wrong, he thought the burgers were really good, he loved them, well kind of. He said he doesn’t like sliders. He said he doesn’t understand a small burger. He doesn’t get why people like them. He said he prefers a normal size burger. He just doesn’t get it! Having a slider, lets you sample other goodies with out the guilt. Well unless you go overboard , which can be pretty easy when you have finger food!

I almost forgot the most important ingredient, the bacon! I had to zip it up and add a slice of bacon to each burger. This gives them a nice salty taste, and besides it’s bacon! No excuse is really needed to make it. I use Oscar Meyers Center Cut Bacon which is 60 calories for two slices and I only used about a slice maybe less on each burger. And oh man were these burgers good! I would sooooooo eat these again and soon!! I served my burgers with a pickle and some baked salt and vinegar potato chips. So good, so easy!! We had 3 leftover from dinner, so my Husband took them to work the next day and he said he microwaved them for a few seconds and they were perfectly good! Yah, now you can have burgers for leftovers!!

Bacon Burger Sliders on Homemade Rolls

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 8 burgers and 12 rolls

Serving Size: 1 burger and 1 roll

Bacon Burger Sliders on Homemade Rolls

A moist, grilled mini beef burger topped with crispy bacon and served on light, fluffy homemade mini buns.

Ingredients

****Burgers****
1 lbs lean ground beef (96/4)
1/2 tsp basil, dried
1/4 tsp. black pepper
1/8 tsp. salt
8 mini rolls (see recipe below)
8 slices bacon, cooked (I used Oscar Meyer Center Cut)
****For Rolls****
1 1/2 cups warm water (lukewarm, no need to take temperature)
1 packet active yeast (2 and 1/4 teaspoons)
1 teaspoon salt
1 Tablespoon granulated sugar
2 1/2 - 3 1/2 cups bread flour (I used 2 1/2 cups)
1/4 cup egg substitute or 1 large egg
Kosher Salt for sprinkling (I used Kosher Salt)

Instructions

To make the burger ; in a bowl, add ground beef, dried basil, black pepper,and salt. Mix together until combined.
Divide the ground beef mixture into 8 equal pieces (2 oz each)and form into a patty. But don't make it a tight patty. Place a thumb print on the top of the meat and refrigerate for 30 minutes, while you make the rolls.
Place the burgers on grill and cook until done. About 5 minutes per side.
Let the burgers rest for 5 minutes.
To serve, cut buns in half and place burgers on bottom slice of bun and top each burger with a slice of bacon, broken in half. Add top bun over top of burger.
****For rolls****
Preheat oven to 425F Degrees
Line a baking sheet with parchment paper or Silpat; set a aside.
In a large bowl add yeast and water; stir with wooden spoon. After 1 minutes, add salt and sugar; mix until combined. Add bread flour one cup at a time, mixing in between each cup. Add enough flour to where the dough pulls a way from the sides of the bowl (I used 2 1/2 cups). Knead dough about 5 -10 times until soft and there is no more flour remaining in the bowl.
Take off pieces about 2 oz in size and in the palm of your hand roll into a ball. Place dough onto baking sheet.
Place the egg in a bowl and scramble with a fork, brush each piece of dough with the egg and sprinkle with salt.
Bake in oven for 5 minutes; then turn the broiler on and bake for 5 more minutes until lightly golden.
While rolls are cooling, grill your burgers.
Roll recipe is from Sally's Baking Addiction

Notes

Please note that the recipe makes 12 rolls and 8 burgers.

I broke the calories down separately in case you want to make one or the other.

Calories per burger with bacon: 100, Fat: 4.3, Cholesterol: 35, Sodium: 167, Potassium: 0, Carbs: 0, Fiber: 0, Sugar: 0, Protein: 19

Calories per roll: 98, Fat: 0, Cholesterol: 0, Sodium: 203, Potassium: 7.8, Carbs: 19, Fiber: 1, Sugar: 2, Protein: 4

Total Calories for sliders: 198, Fat: 4.3, Cholesterol: 35 Sodium: 370, Potassium: 7.8, Fiber: 1, Sugar: 2, Protein: 23

http://www.peanutbutterandpeppers.com/2013/09/08/bacon-burger-sliders-on-homemade-rolls-sundaysupper/

I hope my recipe directions sounds ok. Sometimes I tend to over think things and make it more confusing. You know what I mean when you keep changing something and it ends up more and more confusing? That’s how I am right now as I am writing this!

Anyway! I hope you like my mini sliders. We loved them and total time in and out is about 40 minutes, including chill time for the beef. This is a really fast appetizer that you can whip together at the last minute. I love recipes like that. I made these when I came home from work, and even with typing out the recipe, researching and testing the recipe, I was eating my burgers in less than an hour. I really think these will be a hit at your next tailgating party or just having as a week night dinner! You can make a burger table. Have the burgers on a plate, buns in a basket, bacon on the side with all of your condiments. Totally fun!!!

I love this weeks mission and I am really excited to check out everyone’s recipes! LOVE Football ~~food~~ season!

Have a great Sunday!!!

Toodles,

Jennifer

Warm Ups (Appetizers):

Bacon and Onion Dip by The Girl In The Little Red Kitchen
Chicken Fajita Dip and Quesadillas by Chocolate Moosey
Crab Rangoons by Hezzi-D’s Books and Cooks
Double Cheese Dill Scones by Vintage Kitchen Notes
Fried Yucca With Pink Sauce by Basic N Delicious
Grilled Corn Dip by Kudos Kitchen By Renee
Grilled Gameday Nachos by Supper for a Steal
Homemade Potato Chips w/ Blue Cheese Sauce by girlichef
Liptauer Cheese Spread by Magnolia Days
Mahogany Baked Chicken Wings by The Dinner-Mom
Mexican Corn Dip by Growing Up Gabel
Pizza Dip by Small Wallet, Big Appetite
Posh Pigs In a Blanket by The Weekend Gourmet
Pretzel Nuggets by I Run For Wine
Roasted Garlic & Tomatillo Salsa Verde by Killer Bunnies, Inc
Savory Baked Pinwheel’s by The Not So Cheesy Kitchen
Sesame Glazed Cauliflower “Wings” by Cupcakes & Kale Chips
Stuffed Banana Pepper Bites by Daily Dish Recipes
Sweet Potato Hummus by Alida’s Kitchen
Sweet Potato Skins by A Kitchen Hoor’s Adventures
VJ Catch-erole by My Other City By The Bay

Game Time (Main Dishes and Sides):

1,2,3,4,5 Chinese Spareribs by The Urban Mrs
Bacon Burger Sliders by Peanut Butter and Peppers
Beef on Weck by Healthy. Delicious.
Carrot Slaw by The Foodie Army Wife
Cheerwine BBQ Pulled Pork by Nik Snacks
Chicken, Bacon, Ranch Quesadillas by Cookin’ Mimi
Chicken, Brie and Apple Turnovers by Shockingly Delicious
Easy Grilled Chicken Caesar Sandwiches by Momma’s Meals
French Onion Chicken Sandwiches by Foxes Love Lemons
Frito Olé by Home Cooking Memories
Gomoku Treasure Rice by NinjaBaking.com
Grilled Fajita Kebabs by CuriousCuisiniere
Hatch Chile Pimento Cheese Burgers by Juanita’s Cocina
Italian Tuna and Shells Salad by Cindy’s Recipes and Writings
Pressed Brick Sandwich by That Skinny Chick Can Bake
Pulled Lamb Barbecue Sandwiches by The Texan New Yorker
Slow Cooker Buffalo Chicken Soup by Neighborfood
Smoky Turkey Burgers by Webicurean
Snorker and Spicy Slaw Sandwiches by Food Lust People Love
Tandoori BBQ Chicken by Jane’s Adventures in Dinner
Tortilla Hot Dogs by La Cocina de Leslie

Overtime (Drinks and Desserts):

Coconut Funfetti Ice Cream Cake by What Smells So Good?
Funfetti Sugar Cookies by Pies and Plots
Individual Elvis Pies by Treats & Trinkets
Portuguese Sangria by Family Foodie

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