Ingredients
Method
- Make slider rolls: combine dough ingredients, knead per directions. Rest 45 minutes. Divide into 9 balls, place in buttered 8x8 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 8x8 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
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.