Well, those of you that know me know that I am a faithful and devoted viewer of Food Network, it is on ALL the time! I have even turned my parents cat into a devoted viewer, I bet you wonder how I did that? Well…when my parents go away on vacation I get the job of taking care of their adorable little “Daisy” a cute little Bengal kitty. When they go away they like to leave the television on so daisy has something to listen to.
Well, my Dad likes to leave the golf channel or a news channel on for her, but lets face it, golf??? Really? Can you hear me snore? Well I get right over there and save that poor kitty from the very boring world of golf (sorry golf fans). She is now a dedicated food network viewer! Such a good cat!
Anyway on to a fantastic, finger licking, oh so delicious, recipe from Ree Drummond, Pioneer Woman! If you are not a foodie but love great recipes go to Ree’s website, The Pioneer Woman, you will not be disappointed! I did not change this recipe at all. You cannot beat perfection! The only note I would make is that I like to use a honey BBQ sauce to temper the heat from the jalapeño slices.
2 pounds ground beef
4 Tablespoons of butter
1 large onion, diced
1/2 cup of whiskey
1 cup of BBQ sauce
1/4 cup of jarred Jalapeño slices (or more if you like)
12 slider buns or dinner rolls, split
Form the meat into 12 (or so) mini patties. salt and pepper both sides.
Melt the butter in a large skillet over medium high heat and cook the patties until just about done in the middle. Remove patties from skillet and set aside. Drain off all but 2 tablespoons of grease, then return skillet to stove top.
Add the diced onion into the skillet, stir to cook for about three minutes. Pour in the whiskey being very careful if you have an open flame, and stir. Allow the whiskey to reduce by half, just takes a couple minutes.
Stir in Jalapeños and BBQ sauce.
Reduce the heat to low and place the patties back into the skillet. turn the patties over allowing the sauce to coat the patties. Let patties simmer until everything is hot and bubbly.
Place patties on individual buns and spoon extra sauce over the top of each one and top with other half of the bun.