By Kita of Pass the Sushi
Named by Devin Rogers
Servings: 6 sliders
For Candied Bacon:
1/3 cup brown sugar, packed
1/2 teaspoon pepper
12 slices bacon
1 1/2 pounds ground turkey or chicken
Salt and pepper
1 teaspoon onion powder
1/2 teaspoon chipotle chili powder
1 teaspoon cumin
1 clove garlic, minced
1/2 cup barbecue sauce, divided
6 brioche slider buns, split
1/4 cup mayonnaise
1/2 head of red leaf lettuce, torn into large pieces
10 ounces sweet potato waffle fries, cooked according to directions on package
1 red onion, sliced
6 slices ( about 8 ounces) Wisconsin cranberry chipotle cheddar cheese
Toothpicks or wooden skewers, optional
For Candied Bacon:
Preheat oven to 325° F. Line baking sheet with foil. Place wire rack on top.
In small bowl combine brown sugar and pepper. One by one, press each bacon slice into mixture, coating evenly.
Arrange slices on wire rack on prepared baking sheet and bake for 20-25 minutes, until crispy. Remove from oven and let cool approximately 5 minutes before touching.
Preheat grill to medium-high heat; grease grate if needed. Mix ground turkey or chicken with salt, pepper, onion powder, chipotle chili powder, cumin and garlic. Form into six small patties slightly larger than bun size. Using your thumb, make a small indentation in center of each patty.
Reduce grill heat to low and place patties evenly spaced on the grate. Grill each patty until cooked through, about 4-5 minutes per side, or until internal temperature reaches 165° F. Baste with 1/4 cup barbecue sauce when flipped (make sure to keep this separate from the remaining sauce you will be topping the burgers with).
Remove burgers from grill. Brush insides of brioche buns with light coating of mayonnaise. Stack red leaf lettuce on the bottom, top with burger, sweet potato fries, candied bacon, red onion, a smear of reserved barbecue sauce and a slice of Wisconsin cranberry chipotle cheddar. Top stacks with remaining bun halves and poke through with toothpick or wooden skewer to secure, if desired.