Roasted Poblano Pepper Sliders Recipes

Steps:

• Roast the whole poblano over an open flame on your stove-top until all sides are charred black, 5 to 6 minutes per side. Let rest in a paper bag until cool, about 15 minutes. Peel off the charred skin, and then remove the stem, seeds and ribs. Puree the pepper in a food processor until smooth, about 10 to 15 seconds. Stir together the pureed poblano with the mayo, honey, cumin, garlic and some salt.
• In a food processor, process the egg yolks, lemon juice and Dijon for 10 seconds. Slowly stream in the oil while the food processor is running, until emulsified, 25 to 30 seconds, scraping down sides if necessary. Season with salt.

Steps:

• Roast the poblanos over an open flame or under the broiler, turning as necessary, until charred all over, about 8 minutes. Place in a medium bowl and cover with a plate to steam and loosen the skin, about 5 minutes. When cooled, peel off the blackened outer skin, remove the seeds and stems and discard. Slice the poblanos into thin strips. Set aside.
• Set an oven rack as close as possible to the broiler. Heat the broiler to high.
• Heat the vegetable oil in a medium skillet over medium heat until shimmering. Add the onion and cook, stirring often, until softened and translucent, about 5 minutes. Add the garlic and cook until slightly softened and fragrant, about 30 seconds. Stir in the poblanos and cook until everything is very soft, about 5 minutes. Stir in the crema and Oaxaca cheese and cook until the cheese is just melted. Reduce the heat to low, season with 1 teaspoon salt and keep warm.
• Combine the melted butter, chipotle powder and 1 teaspoon salt in a small bowl. Split the slider buns, put on a baking sheet cut-side up and brush evenly with the butter mixture. Broil until golden around the edges, about 2 minutes. Transfer to a serving platter.
• Place the beef patties on the baking sheet and season generously with salt and pepper. Broil to desired doneness, about 4 minutes for medium.
• Put a patty on each bottom bun. Spoon some of the poblano sauce over each and top with a tomato slice and cilantro leaves. Close the sliders with the top buns.

Steps:

• For the sliders: In a large bowl, combine the beef with some garlic powder, paprika, thyme, Worcestershire, salt and pepper and gently mix. Measure out the beef mixture in a 1/3-cup measure to ensure equal slider size. Roll the measured beef mixture into balls.
• Heat a skillet over medium heat and smash the balls in the skillet to create slider patties. Cook to medium, then choose from the following topping combinations.
• For the shroom swissalaka sliders: Add slices of Swiss cheese to the sliders in the skillet and let the cheese melt. Top with Feltner Sauce, Grilled Onions and Dad's Mushrooms and serve.
• For the brobecue sliders: Add slices of Cheddar to the sliders in the skillet and let the cheese melt. Top with Feltner Sauce, Grilled Onions, BBQ sauce and bacon and serve.
• For the guac-this-way sliders: Add slices of Cheddar and pepper Jack cheese to the sliders in the skillet and let the cheese melt. Top with Feltner Sauce, guacamole, lettuce, tomato and tortilla chips and serve.
• Combine the mayonnaise, ketchup and sriracha in a bowl and mix together.
• Heat the oil in a large skillet over medium heat. Add the onions, salt, pepper and garlic powder and stir. Cook, stirring occasionally, until the onions are softened and start to caramelize, 12 to 15 minutes.
• Melt the butter in a slow cooker on high. When the butter is melted, add the soup and season with salt and pepper. Stir the soup, then add the mushrooms. Coat the mushrooms with the soup, add the lid to the slow cooker and cook on high, stirring occasionally, for 5 hours.
• Remove the lid and continue to cook on high, uncovered, for 2 more hours to cook down the sauce and allow it to thicken. Continue stirring occasionally. A small amount of liquid should be present upon completion. Reduce the temperature to low or warm for serving during the party. The sauce will continue to thicken during this time.