Grubbs n Critters

March 2, 2018

Monthly Mystery Munchies #33: B&B Sliders with Caramelised Onions

When my pal from the other side of the world suggested beef and bacon for this month’s theme, I said why yes! Of course, we can! I mean I just made it the week before the theme was revealed. It was just the perfect thing to do.

Only, I was bummed out that I did not take any photos as I did not think it was anything “theme-worthy”. Then Gen suggested this and I thought what the hell! So beef and bacon it shall be.

Since we are pretty much a pork-free household, my natural instinct is to substitute the bacon with turkey bacon instead. I’m sure Gen doesn’t mind with my choice of substitute and with that I decided on something super simple in the form of sliders.

Yep. Sliders. The burger-like sort of meal…mini sandwiches so to speak. The kind that can be served as snacks, as a prelude to dinner or dinner itself. I call it the B&B sliders.

There’s more to the buns than the bun itself

B and B. That’s Beef and Bacon (turkey) for you.

The only extra ingredient I added into this slider was a generous serving of caramelised onions. Sweet, yummy and mojofied onions caramelised and sandwiched in between soft buns, deliciously seasoned beef, turkey bacon and cheddar cheese.

Ready to roll? Here’s the recipe:

B&B Sliders with Caramelised Onions

2018-02-27 03:38:58

Serves 8

The Bs and Cs of mini sandwiches made with beef, (turkey) bacon and buns. Stuffed with cheddar and caramelised-onions.

Write a review

Save Recipe

Print

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Ingredients

1 large yellow onion, sliced
1 tbsp brown sugar
1 tbsp butter
500g-800g minced beef
2-3 tbsp taco seasoning
1 tbsp dried sage
2 tspn dried oregano
Salt and Pepper to taste
Turkry bacon
8 soft buns
Cheddar cheese

Instructions

Heat up pan and melt butter
Add in onions with sugar. Saute and let it caramelise for about 5 minutes. Set aside
Mix the minced beef with taco seasoning, oregano, sage, salt and pepper
Flatten the meat into a flat pan and shove it into the oven for about 10 minutes to brown.
Once browned, set aside.
Slice the buns into 2 halves. Assemble the bottom half into a baking tray.
Place the baked minced beef on top of it and layer the turkey bacon
Continue to grill till the bacon strips turn a little brown and let the juice seep through the meat
Remove the bacon and fry in the pan without oil. This makes the bacon crispy to be used as toppings
To complete the assembly, spread cheddar and caramelised onions on top of the meat
Cover with the other half of the bun
Grill the bun into the oven for another 5-10 minutes before serving

Grubbs n Critters https://grubbsncritters.com/

This takes no time at all. Perfect for when you don’t have the time to serve elaborate meal for the family, but need something filling. Also perfect for when you have unexpected guests and you don’t know what else you can make on a fly.

Need I say more? This has once again been a real pleasure to make. So satisfying to layer it all up, one at a time!

Cover it with caramelised onions and bacon

Just when I thought I’ll be running out of ideas, Gen is there to give me a big nudge. Never mind the simple ingredients, MMM is brilliant, I tell you!

Now that that’s done, click away and come with me to check out what our South African Cheftress is up to with her beef and bacon. She’ll whet your appetite with her #33 Monthly Mystery Munchies for sure and offer you with additional idea as to what you can make for dinner for the weekend, too.

If you please, I’m bringing along my B&B Sliders to to #FiestaFriday so make sure you make it there for more bites, too.

==========================================
Monthly Mystery Munchies features every first Friday of the month in collaboration with Gen, Author of Eat, Play, Clove. Stay tuned with next month’s edition from the Grubbs ‘n Critters’ Kitchen!

It’s Been A While!

Category: Stories and Anecdotes

Two more days! Two! That’s 48 hours before February is over. Sheesh!

This really has been while since I popped a post. Jan came and gone…of which I managed only 6 posts in the entire month. February saw half of that. I’m pretty bummed but I hope to be able to write post again soon.

It’s not normal given that I have never, ever in my entire blogging career before have I not written this many posts (or the lack of) in a month. So many reasons as to why I haven’t, and so many reasons as to why I could have but didn’t.

It all boils down to priorities.

Priorities and time. Priorities that sucked up my time and then time that I did not have which sucked the life out of me. It has been some pretty tough times too in the last few months. It came to a point where I could barely cope trying to juggle the never-ending demands of life.

What baffles me is that after almost 2 years in the Netherlands, we are still “settling in”. As a new “settler” in a new country, things are always never quite what it seems. The struggles, the confusion, the expectations, the unexpected…it was all getting too much to handle.

Blogging took a backseat because I just couldn’t anymore. Woe is me – I even forgot my password to wordpress.

Between kids, work, Dutch classes, driving lessons, theory tests and trying to find a new job, there has been barely any time to think. My thoughts have been anything but coherent. My mental state a little wacked up. I’ve abandoned FB for more than 4 months now. I still don’t miss it.

I needed to regroup: to breath, to think and to inject some sanity back into my chaotic head.

As if on cue, we all also took turns to fall sick. First it was Spud, then it was Squirt. And in the last 2 weeks, it was me on and off. On top of that, I’ve been surrounded by grumpy, ultra-negative people at work which did not help with my state of being.

Something must have been in the air. Something will have to change.

Speaking about change, it’s looking like change will start with the weather this week: a bitterly cold, winter snap, thanks to the chilly Siberian wind coming through our way. Brace up!

Friday Flavours: Wild Mushroom Risotto @Monthly Mystery Munchies #32 with Gen

Category: Monthly Mystery Munchies

Got a thing for something wild, something earthy and something mushroomy?

No, I didn’t mean those kind of shrooms. Not the slightest insinuation to magic mushrooms! What were you thinking?!

Rather the shiitake and the oyster mushroom kind. The organic, healthy, non-hallucinating kind. The kind that I would usually pass; only because I am not the biggest fans of mushrooms. But! There’s always a but! I might just change my mind about mushrooms because. THIS:

That looks oh-so-good, isn’t it? I thought so too!

That my friends is the Wild Mushroom Risotto dish baked…yes BAKED! by our Cheftress over in South Africa in respond to this month’s challenge of our Monthly Mystery Munchies #32. See how she works it all up with risotto as the theme?

According to Gen:

It just works. I use shiitake and oyster mushrooms because they have a cool earthy flavour. Parmesan brings the extra, and remember to save some of the white wine for cooking. And there is butter. Need I say it again? It gives me life. Reserve the liquid you use for soaking the mushrooms. It has lots of flavour, and it’s such a waste to toss it. In this recipe, I use 600ml liquid – please note that this is the combined total. It includes the mushroom-soaking liquid, wine and stock.

Just looking at her plate filled with risotto makes me hungry. Plus, I love that she used leeks in her risotto as well and all the no-fuss ingredients with all no-fuss cooking makes this such a delightful dish. It’ll be a sin if I don’t give this a go.

What are you waiting for? Come and click away from my site for a little while and mosey over to Gen’s kitchen with her fab Wild Mushroom Risotto