From the Kitchen of Pippin Hill Executive Chef Ian Rynecki

Makes 6 sliders


For the Pickled Onions

1 cup rice wine vinegar (unseasoned)

3 tablespoon salt

2 tablespoon sugar

1 cup water

1 red onion, thinly sliced

½ jalapeño pepper, sliced thin crosswise

For the Cilantro Mayo

4 Tablespoon mayonnaise

½ bunch cilantro, finely chopped

½ teaspoon fresh lemon juice

Pinch of salt and black pepper

For the Sliders

1 lb grass-fed ground beef

3 oz pepper jack or jalapeño jack cheese, sliced

6 brioche slider buns


To make the pickled onions, heat up the rice wine vinegar, salt, sugar  and water in a small pot. Bring to a boil and allow to cool to 170°. Pour this liquid over the mixture of onions and jalapeño pepper. Allow to sit, on the table, until room temperature.

To make the cilantro mayo, mix the mayonnaise, cilantro, ½ teaspoon of the pickling liquid from the pickled onions, and lemon juice in a small bowl, sprinkle with a pinch of salt and black pepper.

Form 6 round burger patties, 2.5oz each. Heat a cast iron pan over medium-high heat. As cast iron is slow to heat, make sure the pan is hot enough before placing the sliders in the pan. Sear the sliders for 3 minutes on each side, place cheese on for the final minute, and allow to rest for 5 minutes before building. 

To build, cut brioche in half. Spoon 1 teaspoon of cilantro mayo onto the bottom half of the bun, place a slider on top, then top again with the onion/pepper mixture, making sure to lightly squeeze the pickled mixture to get rid of excess moisture. Add the top bun, secure with a wooden pick.

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