These turned out a bit bigger than sliders but still mini compared to my usual burgers. I suggest you grind your own meat whenever making any type of burger. The freshness is apparent in the finished product and you can control the amount of fat. Not that I am dissing fat all of a sudden, because you may want more fat for a juicier burger and grinding them yourself gives you that control. The presence of the chipotle mayo really sets these sliders off.

 

INGREDIENTS:

Sliders

• 12 ounces fresh ground sirloin
• 1/4 onion, sliced
• 2 slices bacon
• 1/2 teaspoon fresh basil, chopped
• 1/2 teaspoon fresh oregano, chopped
• 1/2 teaspoon fresh cilantro, chopped
• 1/2 teaspoon canola oil
• 2 tablespoons poblano chile, chopped
• salt and fresh ground black pepper
• 12 fresh baked dinner rolls or small sandwich buns

Chipotle Mayo

• 1 chipotle chile in adobo, minced
• 1 cup mayonnaise
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon smoked paprika
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 tabelsoon of my Angel Dust seasoning found here

 

PREPARATION:

Saute the bacon and onion over medium high heat until bacon is crisp and onions are caramelized. Remove from pan and chop both finely. In a bowl combine the meat, bacon, caramelized onion and pablanos. Season with salt, pepper and the three herbs. Form into small patties. Cook over medium high heat for 2 -4 minutes per side for medium rare. For chipotle mayo, in a bowl combine all ingredients and mix. Build the the little suckers, serve with chili cheese fries (of course) and gobble them down.

Serves 6, about 12 sliders

Heat Factor = 2 (Medium)