2 pounds ground chuck
2 tablespoon Worcestershire sauce
3 tablespoons flat leaf parsley, chopped
1 small shallot, minced
1/2 cup crumbled blue cheese
1 tablespoon sugar
1 tablespoon coarse salt
1 teaspoon black pepper
Extra-virgin olive oil, for drizzling
8 mini hamburger buns
Crispy onion rings (see recipe)
Crispy turkey bacon strips
Green lettuce leaves
Vine ripe tomato slices
Ketchup, for serving
Crispy onion rings
5 cups vegetable oil
½ cup sliced yellow onions
1 tablespoon salt
1 cup all-purpose flour
Heat olive oil in a large nonstick skillet over medium to medium-high heat and add the turkey bacon. Cook until crisp, 3 minutes on each side, remove to plate.
In a large bowl, combine chuck, Worcestershire sauce, parsley, shallot, blue cheese, sugar, salt and pepper. Mix all of the ingredients together to combine them, but be careful not to over mix. Divide mixture into 4 patties and then divide each quarter in half to create 8 mini burger patties.
Brush or drizzle burgers with extra-virgin olive oil and grill on indoor electric grill preheated to high for about 4-6 minutes on each side. On an outdoor grill, cook 5 minutes on each side 6 inches from hot coals or over medium high gas flame with the grill lid closed. For preparation with no additional oil, broil 4 inches from broiler 5 minutes on each side.
For the onion rings, preheat oil in a large pan on high heat. Whisk 2 eggs and set them aside. Have flour on a large plate and set that aside. Spread the onion slices out and sprinkle them with salt. Pour all of the seasoned onions in the eggs and then remove them from the eggs and dredge them in the flour. Place onions rings into the hot oil in batches and fry until golden brown and crispy.
Serve sliders on mini hamburger buns with lettuce, tomato, avocado slices, onion rings, bacon strips and ketchup.