Recipe by: Chef Shane McAnelly
Our 2018 Estate Pinot Noir is a fuller-bodied Pinot that goes with just about any food. We paired it with this classic slider because the ground beef is delicate meat with amazing flavor. The juiciness of the burger compliments the wonderful vanilla bean and cranberry aromatics in the wine!
- 1 pound of ground beef, grass-fed preferred
- 1 pack of King’s Hawaiian rolls
- ½ cup of mayonnaise
- 3 tablespoons of ketchup
- 1 tablespoon of chopped shallot
- 1 tablespoon of pickle, chopped (or dill relish)
- 1 teaspoon of capers, chopped
- 1 teaspoon of lemon juice
- 8 slices of American cheese
- 4-5 large leaves of romaine lettuce, shredded (or iceberg)
- 8 pickle slices
- 4 avocados, smashed
- ½ yellow onion, small dice
- 2 jalapenos, small dice (no seeds)
- 3 tablespoons of cilantro, chopped
- 3 limes, juiced
- ½ cup of pistachios, toasted and chopped
- 3 ½ cups of shredded white cheddar (or jack)
- 1 ½ cups of whole milk
- 1 teaspoon of kosher salt
- 3 teaspoons of sodium citrate (purchase here)
- 2 oz. of fresh Mexican chorizo
- 1 large tomato
- 1 bag of tortilla chips
- Salt to taste
For the sliders:
Portion ground beef into 2 oz balls and form each one into a small patty. You should have 8. Season each patty with salt and pepper. Cut 8 Hawaiian rolls in half. To make the sauce, mix together mayo, ketchup, pickles, shallot, caper, and lemon juice. Mix well. In a large saute pan, toast the buns cut side down until golden brown. Remove from pan and place on a large platter or tray. On the bottom, half of the buns place a spoonful of the sauce. Place one slice of pickle on top of the sauce. In the same pan add 2 tablespoon olive oil and heat until just before smoking. Working in batches, cook patties for about 2 minutes on each side. When you flip the burger add one slice of the cheese.Place on the bottom half of the roll. Top with shredded lettuce and the top bun.
For the chips and dips:
For the guacamole, in a medium mixing bowl mix together the avocado, onion, pistachio, one jalapeno, juice of 1 lime, and 2 tablespoons cilantro. Using a whisk or potato masher, mash everything together until it becomes nice and creamy. Season well with salt.
For the queso, first, make the pico de gallo. Dice the tomato and mix it with 1 tablespoon chopped onion, 1 jalapeno, 1 tablespoon cilantro, and juice of 1 lime. In a medium pot, render the chorizo until nice and browned. Once browned, add the milk, salt, and sodium citrate. Bring to a simmer. Turn the heat down and whisk in the cheese, a little bit at a time. Once the cheese is completely melted, add the pico de gallo.