Cast Iron Green Chile Cheeseburger Sliders
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WHY THIS RECIPE WORKS
We're not quite sure how sliders became all the rage, but for burger lovers this is one party snack that is far from waning in popularity. Our goal was a diminutive burger that delivered great char, juicy meat, and some chile spice. To crea... Read More
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
Form the patties 1/2 inch wider than the slider buns; after the patties shrink during cooking, they will be the perfect size. We found Martin's 12 Sliced Potato Rolls to be a great slider bun. Using two spatulas when flipping these thin, moist patties is helpful.
Heat 12-inch cast-iron skillet over medium heat for 3 minutes. Add 2 tablespoons oil and heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in chiles and garlic and cook until fragrant, about 1 minute. Transfer mixture to food processor and process to smooth paste, about 1 minute, scraping down sides of bowl as needed. Combine ½ cup processed chile paste, mayonnaise, lime juice, and 1/4 teaspoon salt in bowl; set aside for serving.
Add remaining chile paste, beef, 1/2 teaspoon salt, and 1/4 teaspoon pepper to large bowl and knead with hands until uniformly combined. Divide meat mixture into 12 lightly packed balls, then flatten into 1/4-inch-thick patties. Transfer patties to platter and refrigerate until chilled, about 30 minutes or up to 24 hours.
Wipe now-empty skillet clean with paper towels and heat over medium heat for 5 minutes. Add 1 tablespoon oil and heat until just smoking. Place 4 burgers in skillet and cook, without moving, until well browned on first side, about 2 minutes. Flip burgers and top with 1 heaping tablespoon pepper Jack. Cover and continue to cook until well browned on second side and cheese is melted, about 2 minutes.
Repeat with remaining 2 tablespoons oil, burgers, and pepper Jack in 2 batches. Serve burgers with buns and chile sauce.