Labor Day is coming up on Monday! Three-day weekends mean grilling and spending time with friends and family. One dish we love to make for groups is sliders. There are countless ways to prepare sliders, from just meat and cheese to endless toppings! Summer is unfortunately coming to an end, but we wanted to make sure to send off the season with some of our favorite summer flavors. These sliders pair great with our Potato Skins with Crema and Cotija Cheese and you can use the same crema on both dishes!
Pineapple adds a carmelized sweetness to the sliders without overpowering the salty monterey jack cheese and spicy crema. Also… there is nothing like a buttered toasted brioche roll to pile everything onto.
We used a ground chuck here (80/20) because it is harder to pack a punch of flavor with such a small bite. We wanted to introduce flavor anywhere we could without going overboard on toppings. You could definitely use a leaner beef (or even a turkey patty!) if that is your preference.
When it comes to grilling, we actually used a flat-top grill pan on our stove. Sliders are small, and break up much more easily on a grated grill pan or an outdoor grill. We didn’t want to waste any of the precious meat, buns or pineapple when grilling. If you don’t have a grill pan, we love this one from Amazon: Cast Iron Grill Pan.
Prepare for more slider recipes in the future! We have several favorite combos to serve up. What are your favorite ways to have sliders? Comment below!
Double-Double Sliders with Grilled Pineapple
Buttered brioche rolls with two juicy burger patties and two slices of monterey jack cheese, topped with grilled pineapple and spicy crema.
Makes: 16 sliders
- 16 brioche rolls or mini potato buns
- 6 oz monterey jack cheese sliced thin
- 1 - 8oz can cored pineapple slices
- 1/4 cup sour cream
- 1/8 cup mayo
- 2 TBSP Lime Juice
- 3 TBSP Chopped Cilantro
- 1 chile in adobo sauce
- 1 clove garlic, minced
- 1 lb ground beef (80/20)
- Salt and Pepper to taste
- Form ground beef into 32 patties that are about 2 in across and very thin. If your buns are larger than 2 inches, you can flatten them more since they will shrink to the size of the bun. Cut the cheese slices into 32 smaller squares.
- Before cooking patties, toast both sides of each roll until lightly browned. You can do this on the flat top like we did, or in the oven. If you toast in the oven, brush the inside of the buns with butter and toast at 350 degrees for 5-6 minutes. On the flat top grill, place some butter down on the grill and line up all the buns, inside facing down. Grill until they are lightly browned.
- In a small bowl, combine mayo, sour cream, half the cilantro, garlic, lime juice and the chile in arbol sauce chopped finely. Add sauce from chile until the crema is as spicy as you want. Season with salt and pepper to taste.
- Grill the pineapple slices on each side for 2 minutes on medium heat until they are darker in color and the natural sugars start to carmelize. Remove from grill and wipe it down to prepare for the beef patties.
- Grill the patties for just a minute on each side on medium-high heat. Add slices of cheese to every patty and then stack them two-high. Remove from the grill and assemble your sliders. Bottom bun - patty - cheese - patty - cheese - grilled pineapple - crema - cilantro. Enjoy!