Sirloin Sliders

This is a great grill recipe, and our weather calls for these now.  I have made these twice in the last 2 weeks.  I got this recipe from the Food Network, recipe courtesy of Emeril Lagasse.  These are also tasty as leftovers!

Sirloin Sliders with Crispy Bacon & Creamy Horseradish Mayo
Yield:  4 servings


3/4 pound ground chuck (this is needed to provide some fat!)
3/4 pound ground sirloin
2 tsp minced garlic
1/4 cup minced onion
1 1/4 tsp salt
1/2 tsp + 1/8 tsp freshly ground black pepper
1/2 cup mayonnaise
2 T. sour cream
3 T. prepared horseradish
12 dinner roll-sized small buns, split in 1/2
2 T. melted butter for  brushing buns
6 slices bacon, cooked crisp, drained, broken into 2-inch pieces

In mixing bowl, combine the chuck, sirloin, garlic, onion, 1 tsp salt, 1/2 tsp pepper. Mix gently but thoroughly to combine.  Using a 2-ounce ice cream scoop, divide mixture into 12 scant 2-ounce balls of meat.  Using your hands, shape to form small patties about 3 inches wide and 3/8-inch thick.  Place on plate & cover with plastic wrap.  Allow to sit in refrigerator at least 1 hour and up to overnight for flavors to mingle (an important step!).
In a small bowl, whisk together mayo, sour cream, horseradish.  Season with remaining 1/4 tsp salt, and 1/8 tsp pepper.  Place in non-reactive bowl and refrigerate until ready to serve, up to 3 days in advance.   (Note: I use more horseradish.... taste to decide!)

When you are ready to cook the burgers, preheat grill to high & lightly butter cut sides of buns with melted butter.  Wrap buns in foil & place on coolest part of grill.
Grill burgers about 2 minutes per side for medium.  Transfer to the warmed buns & garnish with crispy bacon.  Spoon a dollop of horseradish mayo on top of bacon, then place top portion of bun over all.
(I spoon mayo on bun.... it is easier... use a generous amount!).

Note re: Buns:  Pepperidge Farms does make Slider buns... if you can find them.  Otherwise, I buy rolls from the deli.