Blue & Green Cheeseburger Slider

Blue & Green Cheeseburger Slider Recipe

Ingredients

• 3 lb ground beef
• 1 Cup 505 Hatch Valley Flame Roasted Green Chile
• 1 Tablespoon Chili Dawg's Green Chile Seasoning
• 1 teaspoon salt
• 1 Tablespoon worcestershire
• 2 large yellow onions
• 6 anaheim peppers
• 24 slider buns

Blue Cheese Dressing

• 4 oz blue cheese, crumbled
• 3/4 Cup sour cream
• 1/3 Cup mayonnaise
• 3 Tablespoon buttermilk
• 1 clove garlic, chopped
• 1/4 teaspoon paprika
• 1/4 teaspoon chipotle powder
• 2 Tablespoon white wine vinegar
• Salt & pepper to taste

Instructions

Preheat your cooker to 400ºF. Slice your onions into thin rings. Cook in a Lodge Logic 12" Cast Iron Skillet over low heat (stove/side burner), in a couple of tablespoons of vegetable oil and a pinch or salt. Stir occasionally. Cook until onions have caramelized, browned lightly and shrunk considerably.

Place the anaheims on the hot grill. Grill until skins are blackened. Place in a Ziploc bag for 15 minutes. Peel the skins from the peppers and remove the stems and seeds. Cut the roasted peppers into squares about the same size as the slider buns.

Combine the beef, 505 Hatch Valley Flame Roasted Green Chile, Chili Dawg's Green Chile Seasoning, salt and worcestershire. Mix thoroughly to combine. Using a [Weber Slider Press|Preheat your cooker to 400ºF. Slice your onions into thin rings. Cook in a Lodge Logic 12" Cast Iron Skillet over low heat (stove/side burner), in a couple of tablespoons of vegetable oil and a pinch or salt. Stir occasionally. Cook until onions have caramelized, browned lightly and shrunk considerably.

Assemble the burgers: Bottom bun, roasted anaheim, burger, caramelized onions, a spoonful of blue cheese dressing, then top bun.

Blue Cheese Dressing

Reserve 2 oz of the blue cheese. Combine the remaining ingredients in a blender. Blend until smooth.

Add the remaining 2 oz of crumbled blue cheese. You can adjust thickness by using more or less cream.