5 green onions, white and light green portions, thinly sliced
1 large carrot, peeled and grated
3 tbsp- whole grain mustard
2 tbsp. honey
3 tbsp apple cider vinegar
freshly ground pepper
for meat
1 1/2 lbs, pork shoulder and beef burger blend
kosher salt and freshly ground pepper
12 parker house rolls, halved
the pit western style north carolina bbq for serving
Instructions
To make the coleslaw, place the cabbage in a large
colander, lightly sprinkle with salt and toss to
combine. Let stand for 30 minutes to 1 hour. Spin
the cabbage in a salad spinner or pat with paper
towels to remove the excess moisture. Transfer to
a large bowl, add the green onions and carrot and
toss to combine.
In a small bowl, whisk together the mustard, honey
and vinegar. Pour the dressing over the coleslaw
and toss well to combine. Season with salt and
pepper. Cover and refrigerate for at least 30
minutes or up to 2 hours.
Prepare a medium-hot fire in a grill.
Divide the burger blend into 12 portions, each 2
oz., and roll each into a ball. Using a square
slider press according to the manufacturer’s
instructions, form the balls into slider patties.
Season with salt and pepper. Transfer the patties
to a slider grilling basket.
Divide the burger blend into 12 portions, each 2
oz., and roll each into a ball. Using a square
slider press according to the manufacturer’s
instructions, form the balls into slider patties.
Season with salt and pepper. Transfer the patties
to a slider grilling basket.
Place the basket on the grill and cook, turning
once, for 3 to 4 minutes per side for medium, or
until done to your liking.
Meanwhile, place the rolls, cut sides down, on the
grill and toast for about 1 minute.
Remove the coleslaw from the refrigerator and toss
again. Place a slider patty on the bottom half of
each roll. Top with barbecue sauce and coleslaw.
Cover each with the top half of a roll. Serve
immediately with more sauce and coleslaw on the
side. Makes 12 sliders.
Originally Submitted
5/27/2013
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