Grilled PBLT Sliders

created by Lindsay Jones

see more at Food Flirt

Share this:

FINAL_Sliders2

Treat your tailgaters to these sliders inspired by the classic BLT sandwich. Made with FARMER JOHN® Extra Lean Ground Pork, FARMER JOHN® Thick Cut Bacon, sun-dried tomato mayonnaise, and spicy arugula they are sure to receive rave reviews!

Cook Time: 1h 15m

Servings: 24 sliders

Ingredients

  • 1 package FARMER JOHN® Thick Cut Bacon 16 oz. 
  • 1 1/2 cup mayonnaise
  • 1/4 cup sun-dried tomatoes
  • 2 tbs. lemon juice
  • 2 packages FARMER JOHN® Extra Lean Ground Pork
  • 2 eggs
  • 1/2 cup bread crumbs
  • 1 medium yellow onion, diced
  • 1/2 cup capers
  • 6 cloves fresh garlic, pressed or minced
  • 1 tbs. turmeric
  • 1 tbs. fennel seed (optional but delicious!)
  • 1 tbs. sugar
  • 2 teaspoons salt
  • Canola or olive oil for grilling
  • 2 cups baby arugula
  • 24 slider-size hamburger buns (You can make your own using soft, regular size buns and cutting out the center with a round cookie cutter about 2 1/2-3 inches in diameter.)

Directions

Preheat oven to 375ºF.

Line 2 cookie sheets with tin foil and place half of the FARMER JOHN® Thick Cut Bacon on each sheet, vertically, from left to right. Bake for 25-35 minutes or until crisp. Line plate with paper towel to soak up the grease and place bacon on the plate in layer to cool.

Preheat grill to medium-high heat, about 350-400ºF.

In food processor or blender, place mayonnaise, sun-dried tomatoes, and lemon juice. Blend until combined. Place in small bowl and refrigerate until ready to use.

Prepare burger meat. In large bowl add both packages of FARMER JOHN® Extra Lean Ground Pork, eggs, bread crumbs, diced onion, capers, garlic, turmeric, fennel seed, sugar and salt. Use a large fork or potato masher to combine all ingredients with pork.  Using a small ice cream scoop, scoop pork mixture into balls, about 1/4 cup per ball, then flatten with your hands to 1-inch thick.

Brush grill with oil and grill burgers for 3-5 minutes per side or until thermometer reads 160ºF.

While burgers grill, cut out “mini-buns” if you need to. Spread top and bottom of buns evenly with sun-dried tomato mayonnaise.

Cut each strip of bacon in half or in thirds to make them “slider-size.”

Build the sliders! Place burgers on bottom half of buns. Top with arugula, 2 pieces of bacon, and bun top. Serve while sizzling hot and don’t be surprised when they disappear almost instantly!