This post is sponsored by Skrewball Peanut Butter Whiskey. All thoughts and opinions are my own.
Make a batch of sheet pan sliders for game day with a delicious peanut butter whiskey glaze. This recipe is perfect for a large crowd.
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Skrewball is perfect to incorporate into game day sheet pan sliders with my homemade whiskey glaze. This glaze is a little bit sweet and pairs perfectly with these savory flavors.
With a bottle of peanut butter whiskey, you'll be set for not only your game day appetizer but also for shots and cocktails.
Don't forget to check out all of my other Skrewball peanut butter whiskey recipes for even more ideas!
What You'll Learn In This Recipe
- How to use Skrewball peanut butter whiskey in a savory recipe. Yes, it's good for more than just making cocktails and shots.
- Tips for preventing slider buns from becoming soggy.
- How to make a delicious whiskey glaze to incorporate into the sliders.
Ingredients You Need
There are a few ingredients you'll need for these whiskey sliders, including a bottle of my favorite peanut butter whiskey, from Skrewball.
For the Whiskey Glaze:
- Skrewball peanut butter whiskey: This is a unique ingredient that makes the glaze a little sweet and of course a little boozy.
- Dark brown sugar: You can substitute for light brown sugar if that's what you have on hand.
- Soy sauce: This adds a great balance of salt and umami to the glaze.
- Apple cider vinegar: With the sweetness of the whiskey, we need some acid to balance things out. Don't skip this ingredient!
- Garlic powder/onion powder: A few spices that you should already have on hand.
For the Sliders:
- Unsalted butter: Use unsalted butter to avoid adding too much salt to the caramelized onions since the whiskey glaze will be added for flavoring.
- Yellow onions: This variety of onions is sweet and perfect for making caramelized onions.
- Ground beef: Be sure to buy ground beef that's 80% fat, 20% lean. You want additional fat in beef for delicious flavor. Ground beef with a lower fat content can become dry and crumbly, so I prefer a higher fat ratio for sliders.
- Morton kosher salt/black pepper: Always be sure to season ground beef with salt and pepper. This adds really great flavor to the meat.
- Hawaiian slider buns: If you can't find the Hawaiian slider buns, one pack of classic Hawaiian rolls will also work.
- Cheddar cheese: I prefer to use sliced cheese for convenience, but shredded cheese will also work.
Check out the recipe card below for the full details on ingredient quantities.
How To Make This Recipe
1. First, it's time to make the Skrewball whiskey glaze. This is what adds all the flavor to the sliders. We're including this glaze in the caramelized onions, in the ground beef, and on top of the slider buns.
Add Skrewball peanut butter whiskey, brown sugar, soy sauce, apple cider vinegar, garlic powder, and onion powder to a saucepan.
Cook over medium heat for 5 - 7 minutes, stirring often to ensure the mixture doesn’t burn, until the sugar has dissolved, and the glaze has thickened slightly.
This glaze will be on the more liquid side (that's what you want), so it's easy to incorporate into all the other ingredients.
2. Next, it's time to make the caramelized onions. In my opinion, these are the perfect slider topping. To make them, heat some butter over medium heat in a saute pan. Once melted, add onions, and continue to cook, stirring occasionally, until the onions are golden and caramelized.
Making really good caramelized onions takes a while, so don't rush the process. If you see onions that are starting to brown/burn, turn the heat down. Properly caramelizing the onions takes about 20 minutes.
3. Once the onions are done cooking, add ¼ cup (65 grams) of the Skrewball whiskey glaze and cook for an additional 2 - 5 minutes until no liquid remains. Set these onions to the side until you're ready to assemble.
4. It's time to work on the ground beef. What's nice about this slider recipe is that it can be made indoors (no grill required). This is perfect for those game days when it's a little too chilly outside to grill.
Add ground beef, salt, pepper, and ¼ cup (65 grams) of the Skrewball whiskey glaze to a saute pan or skillet, and cook on medium high heat, breaking up the beef into small pieces with a wooden spoon, until browned on all sides.
Once it's finished cooking, fully drain any excess fat and liquid from the meat. This will ensure the sliders don't get soggy.
5. To assemble the sliders, preheat the oven to 350°F (175°C). Slice the Hawaiian rolls in half using a serrated knife. Place the bottom buns on a sheet pan lined with parchment paper. Layer half of the cheese slices on the buns.
6. Top with the cooked ground beef and caramelized onions.
7. Layer the remaining cheese slices then cover with the top buns.
8. Brush the remaining glaze on top of the buns with a pastry brush. Optionally, sprinkle sesame seeds on top of each bun. This is a great trick for adding another layer of flavor to the sliders.
Finally, bake the sliders for 10 - 12 minutes until the buns are slightly browned and the cheese has melted.
Slice the sliders into individual buns, and serve immediately with pickles and any other additional condiments on the side.
- The best part about sheet pan sliders? There's no need for a serving tray! Simply serve the sliders straight on the sheet pan.
- After the sliders come out of the oven, pre-slice each slider, so serving is a breeze.
- Feel free to spice up these sliders with some additional condiments like lettuce or tomato. Plus, don't forget some Dill pickles on the side. The acid from the pickles pairs perfectly with the sweet peanut butter whiskey glaze.
Plan to make about 2 - 4 sliders per person on game day. If you are serving other appetizers, plan on fewer sliders per person. If you need more help, check out this helpful guide for how much food to serve on game day.
Yes, you could easily add bacon to the top of the ground beef in these sliders.
To do this, heat the oven to 400°F (200°C). Then, lay thick cut bacon strips on a sheet pan lined with aluminum foil. Cook for 12 - 16 minutes until bacon is golden brown and crispy. Place cooked bacon on a bed of paper towels to soak up the grease. Then place on top of the ground beef when making the sliders.
To avoid soggy slider buns, be sure to assemble and bake the sliders only once they're ready to be served. Sliders that sit for too long can become soggy.
Also, be sure to drain any excess fat/liquid from the ground beef to ensure it doesn't drip onto the buns.
Use a layer of sliced cheese on the bottom and top of the buns to create a barrier between the meat and the buns.
You can prepare all of the individual ingredients ahead of time (the whiskey glaze, caramelized onions, and ground beef). However, to avoid soggy slider buns, only assemble and bake once you're ready to eat.
More Game Day Recipes
Whiskey Sheet Pan Sliders
Skrewball Whiskey Glaze
- 2 tablespoons unsalted butter
- 2 medium yellow onions thinly sliced
- 2 pounds ground beef (80/20)
- 2 teaspoons Morton kosher salt
- ½ teaspoons finely ground black pepper
- 2 (9 count) packs Hawaiian slider buns
- 16 slices cheddar cheese
- sesame seeds for garnish (optional)
- sandwich Dill pickles for serving (optional)
For Skrewball Whiskey Glaze
- Add Skrewball peanut butter whiskey, brown sugar, soy sauce, apple cider vinegar, garlic powder, and onion powder to a saucepan. Cook over medium heat for 5 - 7 minutes, stirring often to ensure the mixture doesn’t burn, until the sugar has dissolved and the glaze has thickened slightly. Transfer to a small bowl to cool.
- Heat butter over medium heat in a saute pan. Once melted, add onions, and continue to cook, stirring occasionally, until the onions are golden and caramelized, about 20 minutes. If the onions start to brown, turn the heat down.
- Once golden, add ¼ cup (65 grams) of Skrewball whiskey glaze and cook for an additional 2 - 5 minutes until no liquid remains. Set onions aside.
- Add ground beef, salt, pepper, and ¼ cup (65 grams) of Skrewball whiskey glaze to a saute pan, and cook on medium high heat, breaking up the beef into small pieces with a wooden spoon, until browned on all sides. Drain any excess fat and liquid from the meat.
- Heat oven to 350°F (175°C).
- Slice Hawaiian rolls in half using a serrated knife. Place the bottom buns on a sheet pan lined with parchment paper. Layer half of the cheese slices on the buns, then top with cooked ground beef and caramelized onions. Layer the remaining cheese slices then cover with the top buns.
- Brush the remaining glaze on top of the buns with a pastry brush. Optionally, sprinkle sesame seeds on top of each bun.
- Bake for 10 - 12 minutes until the buns are slightly browned and the cheese has melted.
- Slice sliders into individual buns, and serve immediately with pickles on the side.