Bloody Mary Sliders with White Cheddar Mayo

2 ½ Pounds Ground Beef                                       1 (8oz) package of cream cheese softened

1 ¼ Pounds Sour Cream                              1 1/2 cup mayo

4 Eggs                                                        1 ½ cup firmly packed shredded Extra Sharp Cheddar      

1 Cup Grated Parmesan                               1 ½ cup firmly packed shredded Monterey Jack

½ cup Whipple’s Ketch-It-Up

½ cup Pick Six Vodka                                

2 Tablespoons Granulated Horseradish

2 Tablespoons Celery Flakes

2 Tablespoons Granulated Onion                                            

2 Tablespoons Granulated Garlic                

2 Tablespoons Ground Fennel

2 Tablespoons Kosher Salt

2 Tablespoons Cracked Black Pepper

2 Tablespoons Worcestershire Sauce

Method for Sliders:

1. Preheat the oven at 325 degrees.
2. In a large mixing bowl combine the ground beef and all of the remaining ingredients.
3. Mix the ground beef by hand so that all the ingredients are well incorporated.  (TIP: This mixture will be very loose so don’t worry.)
4. Grease a cookie sheet with cooking spray.
5. Using a 2 oz scooper, portion the meat mixture into patties and place onto the greased cookie sheet and bake at 325 degrees for 20-25 minutes or until it reaches a temperature of 140 degrees. Then pull out of the oven to let them cool. (TIP: When cooled, you can put the sliders in a freezer baggy to freeze them for later use or continue to the next step if you are making them to enjoy now.)
6. While sliders bake, assemble the White cheddar Mayo by combining all the cheeses until well blended.  Then cover and refrigerate until ready to assemble the sliders.

Method for Assembly:

1. Grill the slider’s only to reheat them and set aside.
2. Take a slider roll (toasted if you prefer) and put the desired amount of Miss Sydney’s Whipple’s Ketch-It-Up and White Cheddar Mayo on the slider roll, followed by the slider.
3. Enjoy!

Yield: 32/2oz sliders