Cast Iron Green Chile Cheeseburger Sliders
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 create a flavorful crust on a small burger while retaining a moist interior, you need a real blast of heat that can char the outside quickly, and a well-seasoned cast-iron skillet is the best tool for the job. For an extra flavor kick that made these sliders perfect as an appetizer, we added a double dose of green chiles, both in the meat and on top of the burgers. To infuse flavor into the patties we sautéed onion, garlic, and canned green chiles, then pureed that mixture and added it to the ground beef. Refrigerating the burgers for half an hour ensured that the thin, delicate patties were easy to handle. For the topping, we reserved ½ cup of the sautéed green chile mixture before pureeing and combined it with mayonnaise, lime juice, and salt for a spread that added moisture and extra flavor to the sliders. Using shredded pepper Jack helped ensure that the cheese melted evenly on the burgers.