southwestern sliders

January 25th SLC Jenn-Air demo with chef Janene

Southwestern Slider with Roasted Tomato Peach Jam

Servings: 8 Sliders

  • 1 piece white sandwich bread, crust removed and cut into 1/4 inch cubes
  • 2 and 1/2 Tablespoons milk
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ancho chili powder
  • 1/2 teaspoon smoked paprika
  • 2 cloves garlic, minced
  • 2 teaspoons Worcestershire sauce
  • 1.5 pounds 80-85% lean ground beef
  • 1 jalapeno pepper, seeded and minced
  • 2 green onions, dark and light green parts, thinly sliced
  • 2/3 cup Mexican blend, plus more for topping the burgers, if desired
  • 8 slider buns
  • Vegetable oil for brushing buns
  • Roasted Tomato Peach Jam, ketchup (or salsa) for serving
  • Arugula

In a large bowl, combine the bread, milk, salt, pepper, cumin, coriander, chili powder, smoked paprika, garlic, and Worcestershire sauce. Use a fork and mash into a paste. Add the ground beef, jalapeno, green onions, and cheese. Using your hands, mix until well combined. Shape the beef mixture into eight patties slightly wider than the diameter of the buns. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill. Refrigerate until ready to cook.

Preheat the grill to medium-high heat and oil the grates, or use a griddle. Brush the cut sides of the buns with oil and set aside. Grill the burgers, covered until nicely browned on the first side, about 3 minutes. Flip the burgers and add cheese (if desired); continue cooking for about 2 minutes more for medium rare. Remove the patties from the grill and let them rest on a plate. Add the buns to the grill, oiled side down, and grill for about 1 minute, or until lightly toasted with grill marks. (I did the buns, cut side up, under the broiler). Remove from the grill. Spread a bit of mayonnaise on the bottom half, mound the arugula, top with a patty, followed by a generous amount of the Roasted Tomato Peach Jam. Top with the upper half of the bun.

Roasted Tomato Peach Jam

  • 1 pound cherry tomatoes
  • 2 peaches, peeled, pitted, and diced
  • 2 shallots, thinly sliced
  • 1/2 teaspoon salt
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons sugar

Preheat the oven to 425 degrees and set an oven rack in the middle position.

Place the tomatoes, peaches, and shallots on the prepared baking sheet. Add the salt and oil and mix until evenly coated. Bake for 25 to 35 minutes, stirring once after 20 minutes to prevent burning and sticking around the edges, until the tomatoes and peaches are starting to brown.

Transfer to a small bowl, making sure to scrape all the juices from the baking sheet. Add the sugar and mash with a spoon until you have the consistency of jam. Adjust seasoning. Store in the refrigerator for up to a week.

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