Name: Cast Iron Green Chile Cheeseburger Sliders
Total time: 2 h
Ingredients: 5 tablespoons vegetable oil; 1 onion , chopped fine; 1 1/2 cups canned chopped green chiles , rinsed and patted dry; 1 garlic clove , minced; 1/4 cup mayonnaise; 1 tablespoon lime juice; Salt and pepper; 1 pound 85 percent lean ground beef; 4 ounces pepper Jack cheese , shredded (1 cup); 12 soft white dinner rolls , sliced and toasted

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.

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.

Instructions

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.