Raspberry Chipotle Sliders

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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Juicy beef sliders with a sweet-smoky-spicy homemade raspberry chipotle sauce, bacon weave, caramelized onions, and American cheese on Ketonia slider rolls. A recreation of John’s camping recipe that became a Ketonia classic.

Raspberry Chipotle Sliders

Print Recipe

Prep Time 1 30

Cook Time 30

Servings: 9 sliders

Calories: 360

Ingredients Method Nutrition Notes

Ingredients

Slider Rolls

157 g vital wheat gluten
84 g flax meal
38 g oat fiber
35 g almond flour
6 g salt
1 g xanthan gum
0.5 g citric acid
2 eggs
2 tbsp butter, softened
1 tbsp instant yeast
1 tsp honey
240 ml warm water 1 cup
sesame seeds, optional

Raspberry Chipotle Sauce

340 g fresh raspberries two 6 oz containers
1 tbsp olive oil
1 tbsp shallot, minced
2 garlic cloves
2 tbsp chipotle in adobo sauce, minced
100 g erythritol 1/2 cup, Swerve or equivalent
120 ml raspberry vinegar 1/2 cup, or any sweet vinegar
1 tsp lemon juice

Burger and Toppings

454 g ground beef 1 lb
salt and pepper to taste
8 long slices bacon 7 to 8
1 onion, thinly sliced
4 slices American cheese
2 tbsp butter for sauteing onions and reheating

Method

Make slider rolls: combine dough ingredients, knead per directions. Rest 45 minutes. Divide into 9 balls, place in buttered 8×8 pan, flatten, rise 45 minutes. Brush with egg wash, sprinkle sesame seeds if desired, bake at 375°F for 20 minutes. Cool and slice horizontally as one piece.
Make raspberry chipotle sauce: heat oil in a small saucepan over medium-high. Brown shallots 3 to 4 minutes. Add garlic and cook 30 seconds. Add chipotle and cook 1 minute. Add vinegar, erythritol, and raspberries. Mash and bring to a boil. Reduce heat and simmer 5 to 10 minutes. Add water if too thick. Strain sauce and add lemon juice. Set aside.
Flatten ground beef into one large square matching the size of the 8×8 pan. Season with salt and pepper. Cook in a large skillet 5 minutes per side to desired doneness.
Weave bacon if desired or cook strips normally to desired crispiness. Saute sliced onion in oil over medium-high until softened and browned.
Spread raspberry chipotle sauce on bottom half of rolls. Place burger patty, then cheese, bacon, and caramelized onions. Drizzle 1 tbsp sauce over onions. Replace top buns. Brush with butter mixed with 1 tbsp chipotle sauce. Cover with foil. Reheat at 350°F for about 20 minutes until cheese is melty. Cut into 9 sliders.

Nutrition

Calories: 360kcalCarbohydrates: 7gProtein: 28gFat: 24gFiber: 2gSugar: 3g

Notes

The bacon weave is optional but impressive. Leftover raspberry chipotle sauce keeps a week in the fridge and is incredible on chicken or pork. Nutrition is estimated per slider.