Grilling Season is upon us! These Smash Burger Sliders with Spicy Date Spread are sweet, savory, and perfect for Memorial Day!
I can’t even believe that Memorial Day is right around the corner! With quarantine going on and the absence of Easter celebrations, it seems like the holiday calendar is off. That just means, we have more to celebrate! Whether you’re having a small socially distanced gathering or just enjoying the outdoors at home, these Smash Burger Sliders with Spicy Date Spread are perfect for MDW!
Fun Fact: I made these “buns” from scratch. If you’re a trained baker, you may notice that they look completely inedible. That’s because they are! lol, I totally killed the yeast and tried to go forward anyway. Rookie mistake. They still looked okay so I decided to shoot with them anyway. We did not eat them, however. That just goes to show that everyone makes mistakes!
Ingredients & Subs
- Beef – I like an 80/20 ratio for my burgers, but you do you! Obviously, if you feel led, you could do another ground meat, but I highly recommend using beef for these.
- Cheese – You can use whatever cheese you like! I either like something classic like cheddar or American, or my fave burger topping, brie.
- Buns – Any slider-sized bun would be fine! I like something a little softer like a potato bun, brioche, or Hawaiian roll, but pretzel would also be fab.
- Dates – I’ve only used Medjool dates for this, but you could also use easy to find deglet noor dates as well. Medjools will be in the produce section and deglets will usually be with the dried fruit.
- Gochujang – any spicy sauce that you love will do! Sriracha would work perfectly! Just add a little as you go so you don’t make it too spicy for you.
How to store
Date sauce will last for 5-7 days in the fridge.
Use two pieces of parchment or plastic wrap to get perfectly thin burgers. Place your meat between two pieces 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 skillet.
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- 1 tbsp olive oil
- ½ small red onion, finely chopped
- 1 cup ketchup
- 1 cup Medjool dates, pitted, chopped
- ½ cup water
- 2 tbsp gojuchang
- 2 tbsp apple cider vinegar
- Kosher salt and freshly ground black pepper
- 2¼ lbs lean ground beef (I like 80/20)
- 1 large onion, diced
- Kosher salt
- 8 oz of desired cheese
- 36 slider buns, split
- 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.
- 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