Cheeseburger Sliders and Homemade Ketchup

 Everything tastes better in miniature, which is why sliders are so tasty!  Even better - topping them with homemade ketchup.  

Like mayonnaise, I rarely use ketchup.  As in, I let a bottle *truly* go bad after about four years past it's "best by" date because I just don't really use it. So I haven't bought it after I tossed the last bottle.  When I realized I REALLY wanted ketchup for the sliders, I realized it was time to just find a recipe.  As the first three recipes I selected for instant pot ketchup were literally the same, clearly this is THE recipe! And oh boy, is it!  I want to fry French fries at 9:30pm just so I can have a vehicle for this delicious sauce.  I am never buying ketchup again.

I also needed buns for the sliders.  I didn't want to get dressed and go out today.  So instead, I found a recipe!  I've tried several hamburger bun recipes before, but none turned out right.  But I finally found a winner!  These came out light and perfect and delicious.  I am so excited.  

Cheeseburger Sliders

Ingredients

• 2 lbs ground beef
• 1 teaspoon salt
• 2 teaspoons black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 6 slices cheddar cheese
• 1/2 cup onion, minced
• 12 slider rolls
• Mustard
• Ketchup

1. Preheat oven to 350 F.  
2. Mix the salt, pepper, paprika, and garlic powder into the ground beef.  Press into a 9 x 13 baking dish.  Bake for 15 - 20 minutes until it cooked through.  Remove the beef patty to paper towels to drain.
3. Slice the rolls in half lengthwise.  Place the bottom half in a 9 x 13 pan, then place the beef patty on the rolls.  Top with the cheese and sprinkle with onions.  Bake for 5 - 7 minutes, until the cheese is melted.
4. Remove the burgers from the pan and place on a cutting board.  Squirt mustard over the burgers and spread ketchup on the underside of the tops of the buns.  Place the tops on the burgers and cut the burgers apart.  
5. Enjoy!

Slider Buns

Ingredients

• 2 1/4 teaspoons yeast
• 1/2 cup warm water
• 2/3 cup whole milk, room temperature
• 1 egg, room temperature
• 3 tablespoons butter, melted and cooled
• 2 tablespoons + 1 1/2 teaspoons sugar
• 1 1/4 teaspoon salt
• 1 cups AP flour
• 1 egg white
• 1 tablespoon sesame seeds

1. Stir together the yeast and warm water in a large bowl and allow to proof for 10 minutes, until foamy.
2. Whisk the egg and butter into the milk in a small bowl.  In another bowl, whisk together the flour, salt, and sugar.
3. Stir the milk mixture into the proofed yeast.  Add the flour mixture and mix into a dough.  Knead for 8 - 10 minutes, until soft and elastic.
4. Place the dough in a greased bowl, turning to coat, and cover with a towel, allowing to rise for 1 1/2 hours, or until doubled in size.
5. Preheat oven to 350 F.  Prepare a 9 x 13 pan by greasing it.
6. Punch down the dough and divide into 12 pieces.  Roll each piece into a ball and arrange in the prepared pan.  Cover an allow to rise for another 30 minutes.
7. Whisk the egg white with 1 tablespoon water.  Brush over the risen rolls and sprinkle with sesame seeds.
8. Bake the rolls for 15 - 18 minutes, until golden brown.  Allow to cool for five minutes in the pan, then remove to a wire rack to cool completely.

Instant Pot Ketchup

Ingredients

• 2 lbs Roma tomatoes, quartered
• 1 tablespoon paprika
• 1 teaspoon salt
• 1/8 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon garlic powder
• 1/4 teaspoon celery seeds
• 1/2 teaspoon Dijon mustard
• 1 tablespoon honey
• 1/8 onion, sliced
• 6 tablespoons apple cider vinegar
• 1 tablespoon corn starch
• 1 tablespoon water

1. Add all the ingredients except for the corn starch and water into an instant pot.  Use a potato masher to press the liquid out of the tomatoes.  
2. Put the lid on and set the pressure cook to high for five minutes.  
3. Use a natural release.
4. Choose the saute function and saute for 10 minute to reduce the liquid by half.  
5. Stir together the corn starch and water, then stir into the ketchup.
6. Use an immersion blender to blend the ketchup to smooth.  OPTIONAL: Pass through a fine-mesh sieve to remove any remaining solids.
7. Bottle and allow to cool before refrigerating.