Brooklyn Chili Burgers


1.5 C DeadEye BBQ Sauce Oil and Vinegar Slaw: 3 tablespoons cider vinegar 2 tablespoons honey or agave 3 tablespoons vegetable oil Celery salt and freshly ground black pepper 1/2 pound shredded cabbage slaw salad mix with carrot and purple cabbage 1/2 small red onion, very thinly sliced Chili Sliders: 2 pounds ground sirloin 1/4 cup grated onion DeadEye All-Purpose Seasoning 1/4 cup Worcestershire sauce 1 teaspoon dried marjoram or Mexican oregano, 1/3 palmful 1 teaspoon dried thyme 2 tablespoons ancho chili powder 1/2 cup beer Vegetable oil Sliced yellow sharp Cheddar, optional Pickle slices 12 slider rolls


Whisk together the vinegar, honey and oil, in a medium bowl. Stir in the celery salt and black pepper, to taste. Add the slaw mix and onions and toss together. Let the salad wilt up to 10 to 15 minutes. Preheat a grill or griddle to medium. Put the meat in a bowl with the grated onion and season with steak seasoning or salt and pepper, to taste. In a small bowl combine the Worcestershire with the herbs, chili powder and beer. Pour the herb mixture over the meat and mix thoroughly. Form the meat mixture into 12 sliders and drizzle with vegetable oil or olive oil. Put the burgers on the grill or griddle and cook for a few minutes on each side. Baste the burgers liberally with barbecue sauce. Top the burgers with Cheddar and let it melt if you prefer cheeseburgers. Serve the burgers on slider rolls topped with pickle slices and the slaw.