Welcome 2019 with malt- and beer-infused sliders

Sausage, burger patties or pulled pork are all excellent choices for this tasty treat. Feel free to add some condiments of your choice, although the flavor-infused ingredients in this slider can stand on their own!

Want a delicious lunch, late night bite or fantastic New Year’s Eve appetizer?  Try these malt- and beer-infused sliders. They’re delicious, satisfying and fit the bill for all types of occasions.

Using several malt extracts as well as Briess Rye Malt (milled into a fine flour), I “maltified” a standard rye roll recipe. The subtle but appealing flavors from the malts give these buns that extra special something I think you’ll love. Then, fill these lovely little buns with mouth-watering caramelized beer onions and your favorite sausage pattie or burger. (I’m a big Johnsonville  fan myself. Did you know Johnsonville is located about 30 miles away from Briess?)

First prepare your bun dough and, as the dough rises, caramelize the onions. I like to take my favorite meat and cook it right in the same pan that I caramelized my onions in, just to give it an extra flavor boost.

Briess Malt- and Beer-Infused Sliders

Rye Bun Ingredients

  • 1 tablespoon active dry yeast
  • 2 cups warm water (110° to 115°)
  • 4 eggs
  • 1/2 cup nonfat dry milk powder
  • 1/4 cup butter, softened
  • 1/4 cup packed brown sugar
  • 2 tablespoons CBW® Porter LME
  • 2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 3 to 4 cups all-purpose flour
  • 2 1/4 cups rye flour
  • 1/4 cup BriesSpeciality™ MRF L100 or (Rye Malt milled to a fine flour)
  • 1 tablespoon cold water
  • Caraway seeds and/or kosher salt if desired

Directions

  • In a large bowl, dissolve yeast in warm water. Add 3 eggs, milk powder, butter, brown sugar, CBW® Porter LME, salt, baking soda and 2 cups all-purpose flour. Beat until smooth. Add rye flour, BriesSpeciality™ MRF L100 (or Briess Rye Malt milled into a fine flour) and enough remaining all-purpose flour to form a soft dough (dough will be sticky).
  • Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Divide dough into 30 pieces; shape each into a ball. Place 2 inches apart on greased baking sheets.
  • In a small bowl, whisk cold water and remaining egg; brush over dough. Sprinkle with caraway seeds and/or kosher salt if desired. (At this point they can be refrigerated overnight, bring to room temperature and let rise until doubled next day.) Cover and let rise until doubled, about 45 minutes.
  • Bake at 350° for 14-16 minutes or until golden brown. Remove to wire racks.

Caramelized Onions Ingredients

  • 2 large onions (I prefer red) thinly sliced
  • 1 tablespoon CBW® Sparkling Amber LME
  • ½ cup of your favorite lager or ale
  • 1 tablespoon soy sauce
  • Pinch of salt

Directions

  • Place onions in the frying pan
  • Add beer and stir in CBW® Sparkling Amber LME
  • Bring to boil
  • At boil, add soy sauce and season to taste
  • Reduce heat and simmer until sauce has reduced

At this point remove the onions and fry up your favorite sausage or pattie. Pulled pork is another excellent choice for this slider.

The Finale

Cut those malty fresh buns, slather with butter, add your meat and load up with beer onions.  Serve warm and enjoy. Happy New Year everyone!

About Judie Giebel

Judie GiebelJudie has extensive experience with the malting and food ingredients divisions at Briess. Indepth knowledge of production processes, capabilities and scheduling, raw materials, quality control procedures, ingredient applications and new product development. Hands-on and applications development experience.

Posted in Cooking With Briess | Tagged , , .
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