Wednesday, May 2, 2018

Cinco de Mayo Sliders

(Mini Cheese Stuffed Tex-Mex Burgers)

Cinco de Mayo Sliders          LaurieVermillion

Serve up these Spicy Sliders & keep the Party Poppin'.



2 Avocados
1/8 C. Minced onion
1/2 Jalapeño (seeds and all)
Salt (to taste) Start with 1/8t

Patsy G Mustard*

1 Pound Ground Beef (or Ground Sirloin) (Healthy option: ground turkey)

 6T (at least) Mexican Blend Cheese (Healthy option 6T low fat cheese)

1 small tomato thinly sliced 

Cilantro (a sprinkling for each)

6 Small Wheat or White Bakery Rolls (Slice with a bread knife.)


1.) For Avocado Spread,  cut open 2 ripe avocados, discard the pits and peels, and mash the avocados well with a fork. Add 1/8 cup of  finely mined onion, 1/2 of a jalapeño (seeds, membranes, and all), and add a little bit of salt at a time, as you blend with the fork and taste.

2.) Prepare sliders by making 6 patties out of one pound of lean ground beef. Press an indention into the center of each, and fill with approximately 1/2 T of Mexican lend shredded cheese. Close the ground beef around the cheese, as best that you can.

3.) Butter the cut sides of the buns and quickly grill until browned. (The outsides of the buns should remain soft, not dried.)

4.) Grill sliders in a cast iron grill pan, on the stove, or on an outside grill, by placing on when the pan is searingly hot, salt and pepper, then flip (only after the first side is seared and not again), salt and pepper this side and top with as much Mexican blend shredded cheese as you like.
The internal temperature should be 160 degrees.

5.) Spread bottom bun with Patsy G mustard (the more, the spicier).

6.) Top with Cheese-Slider, Tomato slice, and Cilantro.

7.) Spread the Guacamole Mixture on the inside of the top bun.


* Order Patsy G Mustard at