Brunch isn’t really brunch without a Bloody Mary or two, especially if you’re nursing a hangover after the biggest party night of the year. After an evening of revelry, how happy will your guests be to find sliders in the fridge?

Yield: 3–4 servings

Heat oil in a large sauté pan on medium. Add onion, and season with salt and pepper. Cook, stirring occasionally, until onions are soft and caramelized, about 20 minutes. Add chili flakes, and cook an additional 2 minutes. Remove from heat, and set aside.

Add garlic to the bowl of a food processor fitted with a metal blade. Pulse until minced. Add horseradish, lemon juice, and mayonnaise. Season with salt and pepper. Purée for 1 minute. Taste, and adjust seasoning if necessary.  Place in an airtight container, and refrigerate.

Add shallot, vinegar, and mustard to a medium bowl. Whisk well, and season with salt and pepper. Slowly drizzle in oil, whisking constantly. Add tomatoes and celery, season with salt and pepper, and mix. Spoon salad to a serving bowl, and sprinkle with parsley.

Season meat with salt and pepper, and form into 2-inch round patties. (There should be about 9 sliders.)

Brush grill with oil, and preheat to medium-high. Brush both sides of sliders with oil. Grill 4–5 minutes on either side. Place sliders on buns and top with mayo and caramelized onions.