Oskar Blues X CamelBak Limited Edition 'Bak Country Brew - Hawaiian Roll Sliders Pairing Recipe

Oskar Blues X CamelBak Limited Edition 'Bak Country Brew – Hawaiian Roll Sliders Pairing Recipe

This is the second recipe in our four-part series of food and beer pairings. Specially crafted in honor of our limited-edition 'Bak Country Hazy Pale Ale by Oskar Blues X CamelBak! Check out our other pairing recipes:

COOLER. WATER. BEER. If you ask us, this combination is basically the key to happiness.

We’re excited to launch the ChillBak™ Pack 30 soft cooler backpack with our partner Oskar Blues. To celebrate, we’ve released a Limited Edition Oskar Blues X CamelBak ‘Bak Country Hazy Pale Ale. This crisp and refreshing pale ale is available in the Oskar Blues Longmont and Brevard taproom locations while supplies last.

Our collaboration with Oskar Blues Brewery was a no-brainer/easy fit. Our mission states closely align and both of our origins started on the backs of mountain bikers—one more literally than the other

CamelBak founder Michael Eidson and Oskar Blues founder Dale Katechis are forever linked by their desire to find a packaging solution that worked better than bottles. Michael assembled the first CamelBak from an IV bag and a sock. Certainly a strange contraption to be pinned to his bike jersey, but improved his performance during long days in the mountain-bike saddle.

Oskar Blues became the first craft brewery to can beer. This gave Dale and his mountain biker crew the option of cracking a robust beer anywhere—going where the glass bottle could not.

Thinking outside the bottle led to lots of funny looks and finger pointing. Both ideas were undeniably odd, but they worked better than the status quo. It takes a lot of bushwhacking to blaze a new trail and nothing has stopped either of us from finding our way to the summit.

To fuel up for your weekend adventures, our friends over at Camp Chef created four tasty recipes that pair perfectly with the 'Bak Country brew. Cheers to that!

Hawaiian Roll Sliders

Prep time: 10-15 minutes

Cook Time: 12 minutes

Serving: 4-6

Ingredients:

2 lbs 80/20 ground beef
1 pack Hawaiian rolls, still connected.
1 -2 tbsp butter
½ an onion, diced
pickles
1 cup mayo
½ cup ketchup
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
2 tbsp pickle juice
American cheese, 6 slices

Instructions:

1. Start out by making the burger sauce in a small bowl. Combine the ketchup, mayonnaise, garlic powder, onion powder, smoked paprika, and pickle juice in the bowl and whisk together. Set the sauce aside for later.

2. I like to get my griddle heating up. Whether you're using a stove with a flat top, a griddle, or a large cast iron, get that warming over a solid medium to medium high. It's going to fluctuate depending on what you have. As it's warming up, slice the whole Hawaiian roll bunch in half, do not separate the individual rolls. This is key. Melting the butter on the warming grill, toast both sides of the rolls, tops and bottom.

3. Using two sheet trays roughly the size of the Hawaiian rolls; place parchment paper in the bottom of one and spread the ground beef across the tray. Place parchment paper on top of the ground beef and using a second same sized tray press the beef down to evenly coat the tray making one large rectangular patty about ¼ inch thick. Remove the parchment from the top and season the patty with salt and pepper.

4. Remove the toasted buns from the grill and set them aside. Flip the sheet tray with the burger patty on it down onto the grill so the patty comes out seasoning side down. It should still have the parchment on it but facing up now. Use the sheet tray to smash the patty down like a smash burger. Remove the parchment and allow it to cook. Roughly 2 ½ to 3 minutes per side. Flip it as the outsides starts browning and juices pool on top.

5. As the patty cooks, build up the buns. Again, without separating them, spread the burger sauce on both sides. I like to add diced onion to my bottom bun and pickles on top.

6. When you flip the burger patty add the American cheese to the top. I found that 6 slices covered the patty perfectly. When the cheese is melty and delicious looking the burger should be done. Pull it whole still and set it over the bottom buns and place the top buns on. Now you can use a knife to cut apart all the sliders or lay them out and allow people to just pull them apart.

Description:

What an easy and fun way to make sliders. I feel if you have everything set up correctly ahead of time it's quite easy to make 24-36 sliders in under 15 minutes with this technique. Which is awesome if you have a small crowd at a party or get together you want to feed. With all the crispy good crust and flavor of a smash burger but in a small handheld and less messy fashion.

Either way, this recipe is perfect for enjoying with some pals and a nice craft beer.

Chef’s Notes:

Go wild with the toppings! These are simple and easy but feel free to do the old-fashioned lettuce, tomato, onion or add bacon and grilled onions. Change up the cheese, add smoked brisket. It could be as in depth and flavorful as you want or as easy as this demonstrates.