These two-bite sliders are juicy and flavorful, and definitely pack a punch! Hawaiian rolls are the perfect size; you can cut out the centers if you prefer a thinner bun. I mix ground meat with diced jalapeño peppers, parsley, and cotija cheese, then cook the patties on the grill, alongside the Hawaiian rolls. Spread the hot rolls with mustard, add the patties, and finish with your favorite toppings.
Makes 8 sliders
- 1 pound ground beef
- 2 tablespoons diced pickled jalapeños
- 2 tablespoons parsley, finely chopped
- 4 tablespoons cotija cheese, crumbled
- Sea salt and freshly ground black pepper
- 8 Hawaiian rolls
- 2 tablespoons Dijon mustard
- Lettuce leaves
- 1 Roma tomato, sliced thin
- 4 slices cheddar cheese, cut in half
