Perfect Pairings: 3 Pepper Sliders
May 11, 2012
These 3 pepper burger sliders are sure to top mom’s flavor chart and Cal Dennison of Redwood Creek has the perfect wine to help balance the heat.
- 2 pounds ground beef
- 12 slider rolls
- 8 slices, chipotle gouda (or cheese of your choice)
- 16 mini peppers, rinsed
- 2 cups arugula
- 1 cup basil mayo (see directions above)
- Sriracha (or hot sauce of your choice)
Mix one cup of light mayo with one big bunch of basil in the food processor.
1 Heat the grill to 350 degrees. Divide ground beef into 12 portions. Form into slider-shaped patties.
2 Place sliders and peppers on the grill at the same time.
3 Grill Peppers until char marks form.
4 Grill the sliders for 3 minutes on each side. Add cheese to the sliders when you flip.
5 Put the rolls on indirect heat or the warming tray at the top and let it get crispy.
6 Let sliders rest under aluminum foil for 10 minutes before serving. Put on rolls with charred red peppers, basil mayo. Add hot sauce to taste.
Serves 4, 3 sliders each.