01/20/2021
Smash Burger Sliders with Spicy Date Spread
Ingredients
For the Spicy Date Spread
1 tbsp olive oil
½ small red onion, finely chopped
1 cup ketchup
1 cup Medjool dates, pitted, chopped
½ cup of water
2 tbsp gojuchang
2 tbsp apple cider vinegar
Kosher salt and freshly ground black pepper
For the Sliders
2 1/4 lbs lean ground beef (I like 80/20)
1 large onion, diced
Kosher salt
8 oz of desired cheese
36 slider buns, split
Instructions
For the Spicy Date Spread
Heat oil in a small saucepan over medium heat. Cook onion, stirring occasionally, until beginning to brown, 5–8 minutes. Add ketchup, dates, water, and gojuchang; bring to a boil, reduce heat, and simmer, stirring occasionally and adding water as needed to prevent burning, until thick, 20–25 minutes.
Remove pan from heat and stir in vinegar. Let the mixture cool slightly. Purée in a food processor blender, until smooth; season with salt and pepper. Let cool.
For the Sliders
Form the meat into 36 golf-ball-size balls, about 1.5 ounces per ball. Hold off on salting until later.
Place your meat between two pieces of parchment paper and press down hard with your palm or tap with a meat mallet or small skillet. Then, you can use the parchment to place the burger straight on the grill or griddle to keep them from falling apart.
Heat a grill or cast-iron skillet over high heat. Carefully add your patties to the grill and cook, undisturbed, until outer edges are brown and undersides are very crisp about 1 minute. Flip, and sprinkle the onion over the patties and season with salt.
Place your desired cheese on top of each patty. Cook until cheese is melted, about 30 seconds. I also like to place my buns on the grill during this time.
Serve the burgers on the buns; top with the spicy date spread and/or other desired toppings
Serve immediately
