I adore Driscoll’s berries. It’s kind of like the kid that just can’t resist the marshmallow, I cannot resist berries, especially their’s. I love that they are delicious for breakfast, like these breakfast parfaits, lunch, like this raspberry teriyaki chicken salad (which works great with the Countdown to a Better You in case you’ve joined me), dinner like this raspberry BBQ slider or dessert, these lemon strawberry shortcake(one of my very favorite desserts), or this lemon curd trifle. Berries are kind of my life. I wish I lived right by Driscoll farms and we could take the whole family on an adventure. Seriously, I love them.
So, I was at Costco the other day, the place where you head in for a short (or long) list and come out spending 5 times more than you planed and no longer in need of lunch due to the wide variety of samples you and the family just devoured, and I noticed a ton of big, huge raspberries. The kind that I have not seen since moving away from Washington. I knew I had to buy them. So checked out and I headed to one last store which is where I discovered Alexia’s Sweet Potato frozen rolls. WHAAAAT? Obviously I had to have those too. I love rolls. I mean, who doesn’t, and Alexia products are a big time winner in our house, mostly because how stinking delicious they are, but they are better than many frozen foods too. WAHOO!
So I get home with 2 unexpected items (note, I was only at Costco to pick up photos, how I ended up in produce is beyond me. Ok, and I got avocados too. Gosh!) and in order to convince myself that I really needed them I decided that I had better figure out a recipe that used both. We had just had our favorite Shredded Beef the night before, so I knew I could go with sliders. What I didn’t know was that they were going to be the bomb diggity…
There’s no reason to use the slaw if you’d rather have lettuce, or even cheese, but we personally think it enhances the flavor, a little crunchy tartness to go with a sweet and tangy slider is perfection at our house. And don’t even worry about those berries either. As they heat up in the sauce they begin to break down so you just have to sit back and watch it all go down.
Raspberry BBQ Sliders
Raspberry BBQ Sliders
For the Raspberry BBQ Sauce
- 1/3 Cup Driscolls Raspberries
- 3/4 Cup Ketchup
- 1/4 Cup Worcestershire Sauce
- 1/3 Cup Brown Sugar
- 1/2 Teaspoon Garlic Salt
- 1/2 Teaspoon Ground Mustard
- 1/4 to 1/2 Teaspoon Vinegar *depending on taste, we use 1/2
Apple Broccoli Slaw
- 2 Cups Broccoli Slaw (purchased from the store)
- 1 Granny Smith Apple, peeled and julienned
For the BBQ Sauce
- In a medium saucepan over medium heat, add all of the ingredients for the BBQ sauce and heat to a soft boil, about 5-7 minutes.
- Turn the heat down to simmer, and stir occasionally allowing the berries to break down and the sauce flavors to meld together.
- Meanwhile, bake the Alexia rolls according to package directions.
For the Slaw
- In a medium bowl combine the slaw ingredients right before serving.
If you’re using leftover beef, make sure to slowly reheat it in a 350 degree oven covered with foil for 15 minutes, or in the microwave with a paper towel over the top.
- Place a little of the beef on each bun, top with a tablespoon or more of the BBQ sauce and a spoonful of slaw.
Leftover BBQ sauce can be stored in a mason jar in the fridge for up to 2 weeks.