- 1/2 to a whole Anaheim pepper/green chile per slider
- Top Sirloin ground meat (90% lean, 10% fat), about room temp before grilling
- Salt and Pepper to taste
- Slider buns
- Pepper Jack Cheese, sliced and room temperature
- Mayonnaise
- Tomatoes, sliced
Roast the peppers: Using a grill or gas burners, roast the peppers until blackened. After roasting each pepper, place in plastic bag while roasting the others and allow to steam within the bag. When all the peppers are roasted, cut the stems off, split open and clean the roasted peppers by pulling out the seeds and membrane and peeling/sliding the skins off (it helps to run the peppers under cold water while peeling). Dry the clean peppers with paper towels and set aside.
Prepare the meat
Shape meat into patties that will fit the size of the buns you’re using, about 1/2-inch thick. Season with salt and pepper to taste. Patties should be at around room temperature before grilling. Prepare grill by seasoning and set temperature to high. Continue grilling as you would for hamburgers, flipping burgers only once to retain juices. Your cooking time will depend on the size, thickness and personal preference of how you like your meat cooked (medium-well, medium, well, etc…).
Assemble
Preheat oven to 400 degrees. Place buns on a baking sheet, separating the crowns (tops) from the heels (bottom of buns) with cut-side facing up. Toast until ends are lightly caramelized or to your personal preference.
Spread mayonnaise on heels, followed by a slice of pepper jack cheese, strips of green chiles to cover, meat patty and then topped with two slices of tomatoes and then crown.
Serve with Cauliflower Gratin!
Please note regarding room temperature meat: By referring to room temperature meat, it does not imply that the meat is left out all day. About a 1/2 hour to an hour before grilling (depending on how warm your kitchen is), remove meat from the refrigerator.