Form the meat into 12 (or so) miniature patties and salt and pepper them on both sides.
Melt the butter in a skillet over medium-high heat and cook the patties until just about done in the middle, approximately 3-4 minutes per side.
Remove the patties from the skillet and set aside. Drain off all but 2 tablespoons of grease, then return the skillet to the stove.
Throw the diced onions in the skillet and stir to cook, about 3 minutes. Pour in whiskey (be careful if you’re cooking over an open flame; turn it off momentarily to be extra careful) and stir.
Allow the whiskey to reduce by half, about 2 to 3 minutes, then stir in jalapenos and the barbecue sauce.
Reduce the heat to low and place the patties in the barbecue sauce, turning to coat. Allow the patties to simmer in the sauce until everything is hot and bubbly.
Place the patties on individual buns and be sure to spoon extra sauce (with the jalapenos!) over the top of each one before topping with the other half of the bun.
- 2.0lb Ground beef/turkey
- Salt and pepper
- 4.0Tbsp Butter
- 1.0 Large onion
- 1/2c Good whisky
- 1.0c BBQ sauce
- 1/4c Jarred sliced jalapeños
- 12.0 Whole slider buns split and toasted