Green Chile Double Cheeseburger Sliders
If New Mexico’s Green Chile Cheeseburger Trail extended into Colorado, Three Peaks’ would make the map.) : Hatch Chile Cheeseburger sliders
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Cooking tools:
- Oven
- Baking sheet
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spatula
- Aluminum foil
- Toothpick
- Grill
- Kitchen scale
- Pastry brush
- Plate
- Serving platter
- Colander
- Spoon
- Whisk
- Paper towel
- Oven mitt
Ingredients
- 1 (12-pak) sweet mini Hawaiian rolls (split in half)
- 2 teaspoons canola oil (to saute the chile)
- 4 large Hatch green chiles (roasted, seeded, skins removed and chopped -- or use canned, well drained)
- 2 Tblsp fine chopped onion
- 1 clove garlic (minced)
- 3 heaping Tblsp mayo (thick mayo, Hellman's is good)
- 1 scant Tblsp chipotle powder
- 1 teaspoon garlic salt
- 6 slices provolone cheese (quartered and divided, 2 pieces per slider)
- 1 ½ lbs. ground angus beef 80/20
- 1 teaspoon garlic salt (to season the beef)
- 1 teaspoon fresh ground black pepper (to season the beef)
- 1 teaspoon onion powder (to season the beef)
- 3 large roma tomatoes (cut into 4 slices)
- 1 cup arugula or spring mix greens
- ½ cup sliced or fine chopped onion (to serve on the side)
- 12 toothpicks or skewers (to secure each slider)
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