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Raspberry Chipotle Sliders

Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Servings: 9 sliders
Calories: 360
Ingredients Method 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
 

  1. 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.
  2. 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.
  3. 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.
  4. Weave bacon if desired or cook strips normally to desired crispiness. Saute sliced onion in oil over medium-high until softened and browned.
  5. 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.

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.