Chris' Mexi Sliders
This made 30 sliders!
FOR THE BURGERS
8 Lb ground venison
1/2 c hot sauce (we use Louisiana Hot Sauce)
1/2 c soy sauce (low sodium)
1/4 c Worcestershire sauce
1 package taco seasoning
1 T Cajun seasoning
1 package taco seasoning (for grilling only)*
FOR THE TOP
2 1/2 onions, thinly sliced
2 1/2 red peppers, thinly sliced
1 package fajita seasoning
1 T olive oil
30 small packages rolls
About 8 slices of sharp chedder
About 8 slices of pepper jack
Mix the first 6 ingredients together in a bowl. Make sure everything is well combined. Form 30 patties and wash hands thoroughly. Turn the grill on medium heat, about 300 degrees.
Meanwhile, start to make the topping by adding the olive oil to a skillet on medium heat. If you have a large skillet, add all the onion, peppers and seasoning to the pan at once. If not, you will have to do this in two batches. Cook the veggies for about 10 minutes or until the onions are caramelized. Pour into a big bowl and take to the grill.
Chris grilled the patties in batches of 6 so they would be hot when he brought them inside. Place the patties on grill and cook for about 4 minutes on the first side. Grill patties about 4 minutes on each side. Flip patties and lightly sprinkle with *taco seasoning to give them a bit of a crust. When the patties have about 1 minute left to cook, place the cheese on the top of the patties so it can melt. Each slice of cheese will cover two sliders. Place the rolls on the grill, flat side down for a few seconds so they get warm.
Take the patties off the grill and top each with a small pile of veggies, and voilà! Mexi sliders!
Just a side note, I don't really like regular hamburger or hot dog buns and I usually don't eat them. These rolls really added something to the burgers. They were so soft and chewy; much better than the regular ones!
This recipe can easily be cut in half. Also, these would be great as big burgers. Anyways, Chris did a great job! Bobby Flay would be proud! :)