There will be cranberry sauce.
This holiday season will be different. As much as we might want to deny it, it’s unavoidable. We’re still in the middle of a pandemic, and many of our usual holiday traditions and family gatherings just won’t be possible.
As frustrating and unsatisfactory as socially distant holidays may be, we don’t have to let ourselves be completely bummed. Yes, we can choose to see this season as dramatically impacted by the pandemic. But we can also see it as an opportunity to shake things up, to ignore our typical traditions (since they won’t be happening anyway) and try something completely new and different!
Starting with Thanksgiving, and these Thanksgiving Sliders:
Moist, juicy burgers topped with crispy bacon, slathered with spicy horseradish mayo, and dripping with tangy sweet cranberry sauce. These sliders take the traditional holiday flavors that we all know and love and use them to punch up one of America’s most beloved comfort foods. True, they’re everything you would never have dreamed of eating on Thanksgiving in past years, but they’re also everything you just might want to consider eating on this one!
Now, before you go berserk—
(“WHAT??? No turkey? No stuffing? . . . ????)
Take a deep breath. Relax.
I’m not saying you have to go rogue. But if you’re nervous about cooking turkey, or deep down inside have never really liked it, or if you’re just looking for a simpler approach for your downsized group, then you might want to consider it. Juicy sliders topped with a perfect balance of tart cranberries, bitter arugula, and smoky bacon: what’s not to love? Even if you ARE a confirmed turkey-and-mashed-potatoes-person, it’s still a still a delicious way to use up leftover cranberry sauce and half-empty bag of arugula.
Whether you make these sliders on Thanksgiving or the week after, I hope that you give them a try! And maybe next year, when we’re having those big holiday bashes once again, you’ll remember how delicious they were and make a huge platter for your holiday buffet table.
This pandemic won’t last forever. But while it’s still here, let’s embrace the change and create something amazingly delicious out of it . . . starting with crispy bacon and creamy horseradish mayo on a juicy homemade burger!
Enjoy!
Thanksgiving Sliders with Bacon, Horseradish, and Cranberry Sauce
(Makes 6)
For the cranberry sauce:
8 oz cranberries, fresh or frozen
¼ cup water
3 tbsp granulated sugar
3 tbsp freshly-squeezed orange juice
¼ tsp Diamond Crystal kosher salt
½ tsp pomegranate molasses (optional)
For the horseradish mayo:
½ cup mayonnaise
3 tbsp prepared horseradish
2 tsp fresh-squeezed lemon juice
½ tsp Diamond Crystal kosher salt
Freshly cracked black pepper, to taste
To assemble:
4 slices smoked bacon, each cut into approximately three 2-3 inch pieces
1 pound ground beef, preferably 80-20 blend, at room temperature
Kosher salt and freshly-cracked black pepper
Vegetable oil
Arugula
6 slider buns, split and toasted
Method
For the cranberry sauce:
Put all ingredients in a small saucepot and heat on medium-high until boiling. Lower heat to medium-low and simmer, stirring, until the cranberries start to pop and the sauce thickens, about 4-5 minutes. Taste and add additional sugar or orange juice as desired. Remove from stove and cool; store, covered, in the refrigerator until ready to use.
For the horseradish mayo:
Stir together mayo, horseradish, and lemon juice. Season with salt and pepper. Taste and add additional horseradish or salt to taste. Cover and refrigerate until ready to use.
To assemble:
Lay bacon pieces in a cold cast iron or metal saute pan. Heat over medium heat on the stove, allowing the bacon to heat up with the pan. Cook on medium, turning occasionally, until bacon is crisp, about 5-6 minutes. Remove from the pan. Drain and wipe out the pan.
Form beef into 6 even patties and season generously on all sides with salt and pepper. Heat cast iron or metal pan over high heat and add enough oil to coat the bottom. Add beef patties and cook until each has formed a caramelized crust on the bottom, about 2 minutes. Flip and cook until the burgers have reached your desired temperature (about 1 minute more for medium rare). Remove from pan to a paper towel-lined plate.
To assemble, pile the bottom buns with a handful of arugula and add the burger patty. Top with a generous smear of horseradish mayo, two mini bacon strips, a dollop of cranberry sauce, and the top bun. Serve with extra napkins!
Originally posted November 19, 2020.
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