FRESH Ideas for Burgers

TYLER/SMITH COUNTY (KYTX) - These burger pack some heat so I decided to do my taste buds a favor and make them into small sliders. Surprisingly, they weren't quite hot enough for some of my friends who truly love spicy foods. The cool creaminess of the cheese and mayonnaise and the neutral flavor of the bun cut much of the heat.

For an extra kick spread some of the Stanley's sauce on the bun and maybe a dash of Worcestershire.

Super Spicy Sliders


1 pound 80/20 ground chuck

1/3 cup Stanley's Hot BBQ Sauce

1 to 2 jalapenos, seeded & minced

1 tablespoon spicy taco seasoning

1/2 teaspoon fresh cracked black pepper

6 slices of jalapeno-habanero cheddar (available in FRESH cheese Department)

1/4 cup mayonnaise

1 tablespoon sriracha

1/4 cup spicy brown mustard

1/2 red onion, thinly sliced into rounds

1 medium tomato, sliced 1/4 inch thick

several slices of green leaf lettuce

1 bag brioche rolls or slider buns


Place the meat in a bowl. Add the barbecue sauce, jalapenos, taco seasoning and black pepper. Carefully combine the seasonings with the meat and form into approximately two ounce patties that are about 1/2 inch thick and 1 1/2 inches wide. Place a thumbprint indentation in the patty on the top side. This will keep your patties in the shape of a patty and prevent them from puffing up like a ball. Heat a grill, grill pan or skillet to medium high heat. Grease the surface with a small amount of canola oil. Place the burgers on the grill and cook for four to six minutes on each side until desired doneness is reached. Before removing from the grill top with a slice or two of cheese that has been cut to the size of the patties. Lightly grill the buns for about a minute. In a small bowl combine the mayonnaise and sriracha. Dress the burger with the mayonnaise, mustard, lettuce, tomato and onions along with other desired condiments. Makes eight to twelve sliders depending on thickness.

Recipe by Christine Gardner



To find out more about Facebook commenting please read the
Conversation Guidelines and FAQs

Leave a Comment