I am loving Spring. The days are getting longer and it’s finally starting to warm up. Mike and I sat on our deck yesterday and soaked up the sun. I even needed a hat – it was glorious. Now that warmer weather is approaching, my mind is starting to turn to all the delicious things we are going to eat outside.
Of course, I have no problem eating delicious things inside either. Remember these potato buns? They were destined for sliders the whole time. I made these guys super simple, just the way I like my burgers. I stuffed some cheese into my patties (inspired by these sliders), but I left Mike’s plain. He’s more of a regular burger guy, hold the cheese.
Mini burgers with homemade buns: simple, honest food, just the way I like. (Side note, why do people refer to food as honest? What the heck is dishonest food?)
Beef Sliders with Jalapeño Burger Sauce Recipe
makes 6 sliders
- 1 lb ground chuck
- shredded cheese, if desired (~1/2 – 1 tablespoon per patty)
- salt and freshly ground pepper
- 6 potato slider buns or mini slider rolls of choice
- jalapeño burger sauce, recipe below
- green leaf lettuce
- sliced tomatoes
Divide the beef into 6 equal portions and gently form into patties. If using cheese, mix into the patty before forming. Season generously with salt and pepper.
Butter and toast your buns.
Heat a cast iron pan over medium-high heat and add several patties, making sure not to over-crowd. Cook until charred and cooked through, flipping once. Sauce up your buns and place the patties on, topping as desired. Enjoy immediately.
Jalapeño Burger Sauce Recipe
makes 3/4 cups
- 1-2 jalapeños
- 1/2 cup mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon mustard
- 4 slices dill pickles, diced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- pinch of cayenne pepper
Start off by charring the jalapeños. You can either do them directly on the grates of your gas grill or you can do it in your oven using the broil function. If using a gas grill, place the chili directly on the grate and turn the gas up to high and let the skin blister and turn black. Use a pair of tongs to flip and char evenly. If using the oven, turn the oven to broil and place the chilis on the rack closest to the top of the oven. Keep and eye on them as they turn black and turn, using tongs, as needed.
When all the skin is charred, place the jalapeños in a small bowl, cover and let sit. The steam will help the skins slip off more easily. When the chilis are cool, rub away the charred peel and cut away the stem. If you are adverse to spice, remove the seeds and ribs. Chop into small pieces, let cool, and mix with the rest of the sauce ingredients.