Juicy beef sliders with melty Swiss, caramelized onions, and a pumpkin-spiced aioli.
10 steps, about 45 minutes start to finish.
Make the Pumpkin-Spiced Aioli: In a small bowl, whisk together mayonnaise, pumpkin puree, pumpkin pie spice, Dijon mustard, garlic powder, and a pinch of salt and pepper. Adjust seasoning to taste, and set aside.
Caramelize the Onions: In a skillet, melt butter over medium-low heat. Add the sliced onions with a pinch of salt.
Cook, stirring occasionally, for about 20-25 minutes or until onions are soft and caramelized. Remove from heat and set aside.
Prepare the Sliders: In a mixing bowl, combine ground beef (or turkey) with salt, pepper, and garlic powder. Form into 6 small patties, about 2-3 inches wide.
Heat a skillet or grill pan over medium heat. Cook the patties for about 3-4 minutes per side or until your desired doneness is reached.
During the last minute of cooking, place a slice of Swiss cheese on each patty to melt.
Assemble the Sliders: Lightly toast the King's Hawaiian rolls if desired.
Spread a generous amount of pumpkin-spiced aioli on the bottom half of each roll.
Place the slider patty with melted Swiss cheese on top, then add caramelized onions. Finish with the top half of the roll.
Serve: Serve warm, and enjoy the sweet, savory flavors with your Rummy in My Tummy cocktail!
“Give the onions the full 20 to 25 minutes on low heat so they go sweet and jammy, not just browned. Lay the Swiss on during the last minute of cooking so it melts right over the hot patty.”
