Our first experience with sliders was years ago at The Cheesecake Factory. My father-in-law kept talking about these awesome sliders and all I could think, "Sliders? How the heck does baseball fit with the Cheesecake Factory?" Now I get it. As soon as those miniature burgers were placed in front of us, I was smitten and determined to come up with a version of my own. These palm-sized sliders were born from one of those typical weekend afternoon conversations. "What do you want for dinner tonight?" "I don't know, what do you want for dinner?" Our youngest son pipes in, "How about ice cream?" As I seriously mulled over the container of mint chip ice cream sitting in our freezer, my husband came up with the idea of sliders. Okay, so we just had a delectable version at our friends' house the previous night, but I was more than happy for the suggestion, particularly when he piled slices of grilled pineapple onto the chipotle pepper-laced grilled burger that formed in my head.
These little burgers come together in a matter of minutes and will reward you with meat so tender that the juices will be dripping down your chin. The smokiness and heat of the peppers in the patties and the mayonnaise is balanced by the sweetness of the grilled fruit, the doughiness of the lightly toasted bun, and the mellow flavor of melted queso fresco cheese.
Preheat the grill to medium-high heat.
The patties:
In a medium bowl, combine 1 ½ pounds ground meat (I used 88% lean), 1 chipotle pepper, seeded and minced, 2 teaspoons adobo sauce (from chipotle pepper container), ¼ cup chopped fresh cilantro, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper.
Mix well with a wooden spoon or your hands. Divide the meat mixture into 8 equal pieces and form each into patties that are 2 ½ to 3-inches in diameter.
The mayonnaise:
In a small bowl, whisk together ½ cup mayonnaise, 1 chipotle pepper, seeded and chopped, 1 teaspoon adobo sauce, and 2 teaspoons fresh lime juice.
The pineapple:
Place two large pineapple rings, preferably fresh, on the grill and cook 2 to 3 minutes per side. Remove from the grill and cut each ring into quarters.
Putting it together:
Cut 8 wheat dinner rolls (or other small rolls) in half horizontally and place cut side down on the grill. Remove when the cut side is lightly toasted. Spread a generous amount of chipotle mayonnaise on each roll.
Place the meat patties on the grill and cook, lid closed, 5 minutes per side, or until barely cooked through. I like a little bit of pink inside to ensure optimal juiciness.
Please resist all urges to press the patties down with a spatula (yeah, I'm talking to you). You will only succeed in pushing out all of the beautiful juices. I promise that these little guys will cook perfectly without any prodding.
In the last minute of cooking, top each patty with a thin slice of queso fresco cheese. Close the lid of the barbecue to melt the cheese.
Remove the patties from the grill and place one patty on the bottom half of each prepared roll. Top each patty with a piece of grilled pineapple and top with the top half of the roll. Serve.
Smoky Burger Sliders with Grilled Pineapple & Chipotle Mayonnaise
The patties:
1 ½ lb. ground beef (about 88% lean)
1 chipotle pepper, seeded and minced
2 teaspoon adobo sauce (from the chipotle pepper can)
¼ cup chopped fresh cilantro
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
The mayonnaise:
½ cup mayonnaise
1 chipotle pepper, seeded and minced
1 teaspoon adobo sauce (from the chipotle pepper can)
2 teaspoon fresh lime juice
The pineapple:
2 large rings pineapple (preferably fresh)
8 wheat dinner rolls (or other small rolls), split in half crosswise
8 slices queso fresco cheese (sliced from the round)
Preheat the grill to medium-high heat.
The patties:
n a medium bowl, combine ground meat , chipotle pepper, adobo sauce, fresh cilantro, salt, and pepper. Mix well with a wooden spoon or your hands. Divide the meat mixture into 8 equal pieces and form each into patties that are 2 ½ to 3-inches in diameter. (Can be made ahead. Place on a baking sheet, cover, and chill. Bring the room temperature before grilling.)
The mayonnaise:
In a small bowl, whisk together mayonnaise, chipotle pepper, adobo sauce, and lime juice.
The pineapple:
Place pineapple rings on the grill and cook 2 to 3 minutes per side. Remove from the grill and cut each ring into quarters.
Putting it together:
Place the rolls cut side down on the grill. Remove when the cut side is lightly toasted. Spread a generous amount of chipotle mayonnaise on each roll.
Place the meat patties on the grill and cook, lid closed, 5 minutes per side, or until barely cooked through. I like a little bit of pink inside to ensure optimal juiciness.
In the last minute of cooking, top each patty with a thin slice of queso fresco cheese. Close the lid of the barbecue to melt the cheese.
Remove the patties from the grill and place one patty on the bottom half of each prepared bun. Top each patty with a piece of grilled pineapple and top with the top half of the bun. Serve.
Makes 8 sliders.
