Brisket Sliders and Whiskey Sauce

• Meat

  • 6 strips Bacon
  • 300 g Brisket, ground
  • 300 g Ground chuck, lean

• Produce

  • 1 tsp Basil
  • 1 Onion, large thin
  • 1 tsp Oregano

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Honey or maple syrup
  • 1/4 cup Ketchup
  • 1/4 cup Mayonnaise
  • 2 tbsp Mustard
  • 2 tbsp Soy sauce

• Baking & Spices

  • 31 2 to 4 cups of flour
  • 2 tbsp Active dry yeast
  • 2 tsp Pepper
  • 4 1/2 tsp Salt
  • 1/4 cup Sugar

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Dairy

  • 1/4 cup Butter

• Beer, Wine & Liquor

  • 1/4 cup Whiskey

• Liquids

  • 1 cup Water

• Other

  • 1 tsp Worchestershire

Found on honestcooking.com

Description

Ingredients

• 2 tablespoons active dry yeast
• 1 cup warm water (not hot)
• ⅓ cup vegetable oil
• ¼ cup sugar
• 1 egg
• 1 teaspoon salt
• 31/2 to 4 cups of flour
• ¼ cup melted butter
• 1 tsp basil
• 1 tsp oregano
• ¼ cup whiskey (we used Crown Royal Canadian Rye)
• ¼ cup ketchup
• 2 tbsp mustard
• 2 tbsp soy sauce
• 2 tbsp honey or maple syrup
• 1 tsp worchestershire
• ¼ cup mayonnaise
• 1 large onion, sliced thin
• ½ tsp salt
• 6 strips of bacon
• 300 g lean ground chuck (this is regular ground beef)
• 300 g ground brisket
• 1 tbsp salt
• 2 tsp pepper

Directions

• Combine the yeast, water, oil, and sugar in a large bowl. Gently mix and allow to sit for 5 minutes.
• Next stir in the salt, egg, and enough flour to form a soft dough. Start with three cups and add a half a cup at a time after until your dough comes together in a ball.
• Turn out onto a floured work surface and gentle knead in additional flour until your dough is no longer sticky, but nice and smooth. You can do all of this in a mixer as well.
• Rub oil on the insides of a bowl and place the dough inside. Cover with plastic wrap and place in warm spot. Let dough sit until it doubles in size (about an hour).
• When your ready to start making the buns, pre heat oven to 375.
• Punch the dough down and then start making the buns. Take about ¼ to ? of a cup of dough and roll it into a small ball.
• Place dough on parchment lined baking sheets, cover and them let rise again for half an hour.
• Cook for 10 min.
• Melt the butter and add the basil and oregano to the melted butter. Brush tops of the bun with the melted butter mixture and cook for another 2-4 minutes till nice and brown.
• Remove from the oven and let the buns cool on racks.
• Add the whiskey, ketchup, mustard, soy sauce, honey, and worchestershire to a small pot and bring to a simmer. Simmer for 3 mins and then remove from heat. Let it cool slightly before adding the mayo. Mix well and set aside.
• Heat a skillet on medium heat. When its hot, add the strips of bacon and cook until they are as well done as you like them. Remove from the pan and let them sit on a paper towel lined plate to absorb some of the oil. Cut into thirds and set aside.
• Scoop most of the bacon fat out of the pan, turn the heat down to low and add the sliced onions. Sprinkle with a little salt. Cook until the onions are soft and starting to brown and caramelize. Set aside.
• Mix the ground meats together well. Then form small balls with the meat, about the size of a golf ball. Press each ball into round patties and season them liberally with salt and pepper.
• Heat a cast iron or heavy large skillet on medium heat. Add 1 tsp of olive oil and then add the burgers. Cook for about 3 mins on each side. You want the burgers to be slightly pink in the center when you take them off the heat since they will continue to cook a little bit still and you dont want them to overcook.
• Slather the whiskey sauce on both sides of each bun. Place a burger on each bottom half of bun, top that with about 1 tbsp of caramelized onions, one piece of bacon and place the top half of the bun.
• Serve immediately.