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As a former NY Giants running back, Rashad Jennings knows how to score on the field. He's also a bit of a pro in the kitchen—he even won our Super Bowl Recipe Playoff cooking competition a while back! He says these sliders are his most famous recipe of all. One bite of this slightly sweet, crunchy and super-flavorful combo, and it's easy to see why!
For the caramelized onions, grab a large skillet (cast iron or stainless steel works best), place over high heat and add the butter and oil. Once the butter is melted, stir in the salt and sugar, then add the onions and cook, stirring occasionally, for 5 minutes.
Add 1 tablespoon of the beer to deglaze the pan. Give the onions a stir to scrape up the browned bits from the bottom of the pan, reduce the heat to medium and continue cooking until deep golden brown. Add the remaining tablespoon of beer and stir until it's almost evaporated. Set aside.
For the slaw, in a medium bowl, add the cabbage, carrots, apple, sesame oil, honey and vinegar. Season with salt and pepper and stir until thoroughly combined. Set aside.
For the burger patties, in a large bowl, add the beef and Worcestershire sauce, season with salt and pepper and mix with your hands. Create 6 balls from the meat, then flatten the balls into patties using your palm and keeping the edges thicker than the middle. That will help ensure the patties stay flat during cooking.
Grab a large skillet and heat over medium-high. Spray with a little nonstick spray, then add the patties (in batches, if needed; you don't want to crowd the pan) and cook until the edges are crisp, about 3 minutes. Flip and cook another 2 to 3 minutes.
Meanwhile, preheat the broiler.
To assemble the sliders, place the buns on a sheet pan cut-side up and broil until lightly toasted. Place a patty on the bottom half of each bun, top with caramelized onions, ½ piece of bacon and slaw. Smear some fig jam on the top buns, place them on top of the sliders and serve immediately.