Patrón Pairing Mini Series: Poblano Beef Sliders
Aug. 30, 2016
From the Patrón Pairing Mini Series Series
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Everyone’s heard the phrase “Good things come in small packages,” but being able to prove that in just one bite (or sip!) is a real feat. In this three-part “mini” series, Patrón proves that enormously good things happen when you pair tiny bottles (50mL) of tequila with bite-size finger food. First up: a spicy spin on beef sliders. Pair them with Patrón Reposado for a hugely successful combo. For a cocktail version, wash these sliders down with a Jalisco Mule.
Poblano Beef Sliders
For Burger Patty
- 1 medium (6 ounces) fresh poblano pepper
- 1 medium jalapeño pepper
- 1 pound ground beef
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons canola oil, divided
- 8 ¼-inch-thick sharp cheddar cheese slices
Grill the poblano and jalapeño peppers over medium high heat until the peppers are fully cooked, 12 to 15 minutes. Take the peppers off the grill and place in a sealable plastic bag. Close the bag and allow to fully cool. Remove the peppers from the bag, peel off the skins, remove the stems, slice in half, and remove the seeds and ribs. Finely chop the peppers and place in a large bowl. Add the ground beef and fully incorporate the minced peppers into the meat. Form 8 equal-sized patties, about 2 ounces in weight and 3 inches in diameter. Set aside until ready to grill.
In a large skillet, over medium high heat, add 1 tablespoon of the canola oil. Cook the patties in 2 batches. Sear the burgers for 3 minutes on the first side; flip and sear for 1 minute on the other side. Top each burger with one slice of cheese, then lower the heat to medium and cover the pan with a lid. Cook until the burgers reach an internal temperature of 135º and the cheese is melted, 3 to 4 minutes. Remove the burgers from the skillet and allow to rest while making the second batch of patties.
For Chipotle Aioli
- 1 dried chipotle pepper
- Boiling water
- ½ cup mayonnaise
- 1 tablespoon Sriracha
In a small bowl, add the dried chipotle pepper and just enough boiling water to cover it. Place a smaller bowl or plate on top of the pepper to ensure that it’s fully submerged. Rehydrate the pepper for 20 minutes. Drain the liquid, remove the stems and seeds from the pepper. Mince the pepper as fine as possible and add to a small bowl. Add the mayonnaise and Sriracha into the bowl and mix well.
For Grilled Tomatillos
- 8 medium-sized tomatillos, sliced 1 inch thick
- ½ cup lime juice
- Kosher salt
In a large bowl toss the tomatillo slices in lime juice and season with salt. Grill the tomatillos over high heat for 6 minutes (3 minutes a side). Remove the tomatillos from the grill and place back into the bowl with lime juice. Keep the tomatillos warm until needed.
For Assembly
- ½ cup chipotle aioli
- 8 brioche rolls, toasted
- 8 burger patties
- 16 grilled tomatillo slices
- 2 cups, mixed greens
Begin building the sliders by slathering the chipotle aioli on the tops and bottoms of the toasted buns. Add the seared patties on the bottom buns, top with two slices of grilled tomatillo a few leaves of mixed greens, and close with the top buns. Serve hot.