Penfield Post
Fashion journalist Racquelle Nash dishes on who wore it better, hot trends and all the fashion news you need.
Good things come in small packages
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By Racquelle Nash
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By Amy Cavalier
March 5, 2012 12:01 a.m.

Iím not ashamed to admit that pretty much every recipe I write about is stolen from someoneís blog, a column in the newspaper, or from chefs Iíve worked with and restaurants Iíve cooked in. These sliders were inspired by the latter.

Going along with my latest quest for healthy fast-foods, I cooked these mini burgers using a meat roasting tray to allow the grease to drip off them, and I used wheat rolls to give this some semblance of wholesomeness. Topped with Sriracha mayonnaise, avocado, pepper jack cheese and grilled jalapeno peppers, itís a perfect combination of hot and cool.

I paired the sliders with homemade sweet potato fries. They were pretty delicious despite being a little ďblackened,Ē a polite term for burnt because I had the oven on a bit too high.

For the burgers youíll need:

  • ĺ to 1 pound of hamburger meat

  • 2 to 3 jalapeno peppers, deseeded and sliced

  • Mayonnaise

  • Sriracha sauce

  • An avocado, sliced

  • Pepper jack cheese

  • Whole wheat slider buns

Preheat your oven to 350 degrees. Press the hamburger meat into six to eight equally sized patties. Place the patties in an oven-safe dish with a meat tray to allow the grease to drain and cook them for about 20 minutes or cooked throughout. During the final few minutes of cooking, top the burgers with the cheese to allow it to melt.

While the burgers cook, slice the avocados and fry them in a small skillet until the skin starts to blacken. Mix mayonnaise and Sriracha sauce to your liking.

To serve, spread the mayonnaise on the slider buns. Layer the ingredients starting with the burger, followed by a few jalapeno and avocado slices.

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