2 tablespoons active dry yeast

1 cup warm water

1/3 cup vegetable oil

1/4 cup sugar

1 large egg

1 teaspoon salt

3 1/2 to 4 cups flour

1/4 cup melted butter

1 teaspoon basil

1 teaspoon oregano

1/4 cup whiskey (such as Crown Royal Canadian Rye)

1/4 cup ketchup

2 tablespoons mustard

2 tablespoons soy sauce

2 tablespoons honey or maple syrup

1 teaspoon Worcestershire sauce

1/4 cup mayonnaise

1 large onion, thinly sliced

1/2 teaspoon salt

300 g lean ground chuck

300 g ground brisket

1 tablespoon salt

2 teaspoons pepper

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Dissolve yeast in warm water with sugar and let sit 5 minutes until foamy. Mix in oil, egg, salt, basil, and oregano. Gradually add flour until dough is soft. Knead 5–7 minutes, then let rise 1 hour.
Punch dough down, divide into slider-sized balls, place on baking sheet, and let rise 30 minutes. Brush with melted butter and bake at 375°F (190°C) for 12–15 minutes until golden.
Caramelize onions: cook thinly sliced onion with salt over medium-low heat in a little oil, stirring occasionally, 20–25 minutes until golden brown.
Make sauce: whisk whiskey, ketchup, mustard, soy sauce, honey, Worcestershire, and mayonnaise until smooth.
Mix ground chuck, brisket, salt, and pepper. Shape into small patties slightly larger than buns.
Cook patties in a skillet or grill over medium-high heat for 3–4 minutes per side, or until desired doneness.
Assemble: slice buns, spread whiskey sauce, add patty, top with caramelized onions, and close with bun top.

Substitute ground turkey or chicken for a lighter version.

Add chili flakes or hot sauce to the whiskey sauce for spice.

Top with cheddar, provolone, or Swiss cheese for extra richness.

Use store-bought slider buns if short on time.

Patties can also be baked in the oven at 400°F (200°C) for 12–15 minutes.