Taco Sliders

The avocado looks like granny smith, it's an avocado, promise!
Sliders have become all the rage, so I guess I'm jumping on the bandwagon. What's not to love?  Sliders make grilling burgers so quick and easy, and you can mix them up any way you want. Everyone should know how to make a great slider.   I usually prepare and cook everything Ian and I eat, but for some reason, he's in charge of the grill. Grilling is a great way to impart flavor into food. We have both a charcoal and gas grill. Ian is an Eagle Scout so he likes to make fires, but lately food is more important than fire, so the gas one gets most of the action. Important here to pull your meat out of the fridge 30 minutes before you want to mix and grill your sliders.  This takes the chill off the meat and allows it to cook evenly.  Another tip for even cooking is to make the middle of your slider thinner than the outside, like a little well, that way when the middle puffs up (as it inevitable does), you end up with a flat burger and not a meatball.

Taco Sliders
(Print Recipe)
1 lb. Ground beef (from J&J Grass-fed Beef, our CSA)
1/2 lb. Ground pork
1 Jalapeno, minced
1/4 White onion, grated
1 rounded tsp Tomato paste
2 tsp Chili powder
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/2 tsp Red pepper flakes
1/2 tsp Oregano
1 tsp Paprika
1 tsp Cumin
1/4 - 1/2 cup Salsa of choice (mine is Organic Chipotle Salsa from Sprouts)
1 Avocado, sliced
6-8 Leaves of lettuce (I used green leaf lettuce from our CSA)

In a mixing bowl, combine beef and pork.  Grate onion over bowl using microplane or similar grater. Add minced jalapeno, tomato paste and all spices.  Mix with hands until incorporated.  Don't go crazy mixing or your burgers will be tough. Divide into 2-3 oz patties, I ended up with 12.
Preheat your grill to medium-high heat.  Place sliders on grill and cook for 4 minutes, flip and cook for additional 4 minutes for medium-rare.  Place on bed of lettuce, top with spoonful of salsa and sliced avocado.