These sliders are inspired by one of my favorite local restaurants, the Stage House Tavern. It’s located in a historic building that dates back before the Revolutionary War, and is a very popular local hangout with great pub food. My particular addiction on their menu is called a California burger. It features a beef patty grilled to perfection on a sourdough bun, and it’s topped with melted Monterey Jack cheese, creamy avocado, crisp red onion, and spicy chipotle mayo. Essentially, perfection on a plate. I love burgers of all persuasions, and this is one of my top 3. So in tribute to my fave local hangout, I made a smaller version of these, with a few touches of my own.
1 pound 90/10 ground beef
1 ripe Hass avocado, peeled, pitted and sliced
4 slices reduced fat Swiss or your favorite cheese
Thinly sliced red onion
Toasted slider buns (I’m very fond of potato buns)
1/3 cup canola mayonnaise
2 tablespoons chipotle sauce
Salt & pepper
First, let’s make the chipotle mayo. I love canola mayo, it gives me the mayo taste I love without all the excess calories. You can use whatever you prefer. Chipotle sauce is the liquid that chipotle peppers are canned in, it’s a tomato based, vinegary, garlicky sauce with a slight heat. If you can’t the sauce alone like this, you can buy a can of chipotle peppers and just use the sauce. Freeze the leftovers in a small baggie, they last forever!
Season the beef with salt and pepper.
Gently mix to combine. Don’t overwork the beef so you won’t end up with tough burger patties.
Divide your beef into 8 portions. I like using a 1/4 cup measure to approximate.
Press the portions into slider patties. I like using a 3″ ring mold to make the burgers extra neat, but this isn’t necessary. This is just a product of my OCD-like tendencies.
With your thumb, press an indent into the center. This will keep the burgers from bulging up in the middle while they cook.
Cook the burgers on medium high heat for about 4 minutes. You want to create a nice seared crust on the outside…
…just like that!
Once you flip the burgers over, top each of them with half a slice of cheese. Cook them for another 4 minutes for medium rare, or a bit longer if you want them to be well done.
You can tent the burgers with a piece of foil to promote melting of the glorious cheese.
Place a slider on the bottom half of your toasted bun.
Top each slider with a few slices of avocado, red onion, and a drizzle of the chipotle mayo. O.M.G. :::insert drooling here:::
Try saying no to one of those. I dare you.
- 1 pound 90/10 ground beef
- 1 ripe Hass avocado, peeled, pitted and sliced
- 4 slices reduced fat Swiss or your favorite cheese
- Thinly sliced red onion
- Toasted slider buns (I'm very fond of potato buns)
- ⅓ cup canola mayonnaise
- 2 tablespoons chipotle sauce
- Salt & pepper
- To make the chipotle mayo, combine ⅓ cup of mayo with 2 tablespoons of chipotle sauce. Refrigerate until needed.
- Season the beef with salt and pepper. Gently mix to combine. Divide the beef into 8 portions. Form each portion into a burger patty. With your thumb, press an indent into the center of each patty, to keep the burgers from bulging when they cook.
- Cook the burgers one a griddle or cast iron skillet on medium high heat for 4 minutes, until seared. Flip the burgers, then top each of them with half a slice of cheese. Cook them for another 4-5 minutes for medium rare, or a bit longer if you want them to be well done.
- Place a slider on the bottom half of your toasted bun. Top each slider with a few slices of avocado, red onion, and a drizzle of the chipotle mayo.