Get big flavor with small burgers

When Rachael Ray wants big flavor in a burger, she thinks small.

Though Ray considers herself an equal opportunity eater when it comes to burger varieties, her favorites are the trendy two- and three-bite versions.

And so for this article, Ray offered to share a burger recipe using a ground sirloin slider jammed with flavor from Worcestershire sauce, herbs, ancho chili powder and — for good measure — beer.

To jack the flavor even more, she bastes the burgers as they cook with a homemade maple syrup-spiked smoky barbecue sauce and tops them with pickled cucumbers and an oil-and-vinegar red cabbage slaw.

SPICY KIRBY CUCUMBER SLICES

Start to finish: 10 minutes active (plus overnight refrigeration)

Makes 3 cups

2 cups white balsamic or cider vinegar

1/2 cup sugar

2 teaspoons salt

2 teaspoons black peppercorns

2 cloves garlic, halved

4 bay leaves

2/3 cup water

1 small red chili pepper, sliced

4 kirby (pickling) cucumbers, cut into 1/4 inch slices

1/2 small red onion, thinly sliced

2 teaspoons fresh dill

1 tablespoon mustard seeds

1 tablespoon coriander seeds

In a small saucepan over high, combine the vinegar, sugar, salt, peppercorns, garlic, bay leaves and water. Bring to a boil. Reduce the heat to low and simmer for 5 minutes.

In a small bowl, combine the chili pepper, cucumber slices, onion, dill, mustard seeds and coriander seeds. Pour in the hot brine.

Cool to room temperature, then cover and refrigerate overnight, stirring occasionally.

SMOKY BARBECUE SAUCE

Start to finish: 25 minutes

Makes 1 1/2 cups

1 cup ketchup

2 cloves garlic, finely chopped

2 tablespoons dark brown sugar

2 tablespoons dark amber (Grade B) maple syrup

2 tablespoons Worcestershire sauce

1 1/2 tablespoons cider vinegar

1 teaspoon smoked sweet paprika

Coarsely ground black pepper, to taste

In a small saucepan over medium-low, combine all ingredients. Bring to a low simmer and cook for 15 to 20 minutes, or until thickened. Set aside to cool.

OIL AND VINEGAR SLAW

Ray suggests you prepare the slaw just before making the burgers.

Start to finish: 5 minutes

Makes 3 cups

1/2 pound shredded red cabbage

1/2 small red onion, very thinly sliced

3 tablespoons cider vinegar

3 tablespoons vegetable oil

Celery salt, to taste

Kosher salt and ground black pepper, to taste

In a small bowl, combine all ingredients and toss thoroughly.

BEER CHILI BURGERS

Start to finish: 25 minutes

Makes 10 sliders

2 pounds ground sirloin

Montreal Steak Seasoning (by McCormick) or a blend of kosher salt and coarsely ground black pepper

1/4 cup Worcestershire sauce

1 teaspoon dried marjoram

1 teaspoon dried thyme

2 tablespoons ancho chili powder

1/2 cup beer

1/4 cup vegetable oil

Barbecue sauce (see recipe above)

10 slider (small burger) rolls

Spicy kirby cucumber slices (see recipe above)

Oil-and-vinegar slaw (see recipe above)

Heat a grill to medium.

In a large bowl, combine the ground meat with the steak seasoning (or salt and pepper). Add the Worcestershire, marjoram, thyme, chili powder and beer. Mix thoroughly.

Form the mixture into 10 slider-sized (use your rolls as a guide) patties, then drizzle each with a bit of the vegetable oil.

Place the sliders on the grill and cook for 5 minutes per side for medium-rare, basting liberally with the barbecue sauce as they cook.

Place the burgers on the rolls and top with cucumber slices and slaw.