In a bowl mix black bean sauce, peanut sauce, sriracha, sesame seeds, nutritional yeast, onion powder, blueberry juice, salt, pepper.
In another bowl put in the ground beef and separate it a bit.
Pour in marinade mixture and with hands mix into ground beef well.
Cover and put into fridge for 8 hours.
In a saute pan heat olive oil and butter.
Toss in onions.
Season with salt, pepper, paprika, onion powder, garlic powder, brown sugar.
Stir frequently and keep heat low.
Add in water and let simmer slowly until onions are golden and soft. about 10 15 minutes.
In a bowl whisk peanut sauce, balsamic cream, mustard, sesame oil, mayo, brown sugar.
Blend until well incorporated and creamy.
Cover with plastic wrap and place in fridge.
Pre- heat oven to 400 F
In a bowl toss the spiraled sweet potato with the olive oil, onion powder, paprika, garlic powder, salt and pepper.
Spread sparsely on a parchment lined baking sheet, and put in the oven.
Bake till crispy about 15 minutes.
Take marinated ground beef out of fridge.
Form ground beef into rectangular ovals about the size of your interior palm, or as big as the ciabatta bun.
Heat up BBQ to around 400 F
Place sliders on grill and cook for about 2 minutes, then turn 180 degrees and cook for another 2 minutes.
Flip the sliders over and cook for another 2 minutes.
Turning one more time 180 degrees and let grill for an additional minute or so, tthis is when you want to sprinkle some of that Asiago cheese on each slider.
In the final minutes take ciabatta and brush with olive oil
Place on grill and cook till char marks appear.
Take ciabatta and sliders off grill.
Take sauce out of the fridge
Spread a good spoonful of the sauce on both the bottom and top bun
Lay some arugula on the bottom ciabatta.
Place a slider on the bottom ciabatta.
Put a nice portion of the caramelized onion on top.
Add some of the crispy sweet potato on top of the onion.
Top with ciabatta.
Ready to serve.
The prep time includes the marination time for the ground beef. What I usually do is prepare them in the morning before work and let them marinate all day so when I come back from work they are ready to form.