Two-Way Vidalia Sliders
1/2 cup mayonnaise
1 Tbsp freshly squeezed lemon juice
1/8 tsp cayenne pepper
1/2 tsp paprika
1/2 cup pecans, chopped and toasted
1 Tbsp olive oil, divided
2 whole Vidalia onions, divided
1 pound lean ground beef (7% fat)
1 pound ground chuck (20% fat)
5 ounces crumbled blue cheese (1 1/4 cups)
1/4 tsp salt
1/4 tsp freshly ground black pepper
16 slider buns or round dinner rolls
24 pickled okra pods, sliced lengthwise in half
2 cups baby arugula
Wooden picks, optional
Whisk together mayonnaise, lemon juice, cayenne and paprika. Stir in pecans. Cover and refrigerate until serving. Heat 1 Tablespoon olive oil in large skillet over medium heat. Cut one Vidalia onion into half moons. Cook onion 18 to 20 minutes, stirring often, until caramel colored. Cool and chop into 1/2-inch pieces. Preheat grill to medium heat. Slice remaining onion into 1/3-inch thick slices. Rub with remaining Tablespoon of olive oil. Grill for 6 to 8 minutes per side, flipping carefully with spatula, or until softened and grill marked. Cut each slice into 3 or 4 wedges. Set aside.
Combine lean ground beef, ground chuck, blue cheese, caramelized Vidalia onion, salt and pepper. Divide beef mixture into 16 equal portions (about 1/3 cup each); gently shape each portion into a 3/4-inch thick patty. Arrange patties on lightly oiled grill rack and grill 7 to 8 minutes on each side or until desired degree of doneness. Place buns, cut sides down, on grill rack. Grill for 1 minute or until toasted. Spread about 1 teaspoon of pecan mayonnaise on bottom half of each bun; top with one patty. Top each slider with another teaspoon of mayo, grilled onion wedge, pickled okra halves and about 2 Tablespoons of arugula. Top with bun tops. Secure with wooden picks, if desired.
Recipe courtesy of Sweet Vidalia Flavors of Summer.