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.