Cookbook:Tex-Mex Sliders

| Tex-Mex Cuisine

Why do they call them sliders? Probably because they slide down so fast!

Ingredients

 * 1 pound (450 g) 80/20-ratio ground chuck
 * ¼ tsp freshly-ground cumin
 * ½ tsp garlic powder
 * ½ tsp kosher salt
 * ½ tsp freshly ground black pepper
 * 1 tbsp chipotle powder
 * 4 thin slices Monterey Jack cheese
 * 16 ea. 1-inch buns, split in half and toasted
 * Butter

Procedure

 * 1) Preheat an electric griddle to 350°F.
 * 2) Combine seasonings. Set aside.
 * 3) Place meat out on a parchment-lined sheet pan and cover with plastic wrap. Roll out with a rolling pin until meat fills pan.
 * 4) Remove entire sheet of parchment, including meat, from pan. Remove meat and cut into 16 equal patties with a pizza cutter.
 * 5) Sprinkle both sides of each patty with seasoning mixture. Cook on preheated griddle 1 minute per side, putting cheese on cooked side after flipping.
 * 6) Meanwhile, spread butter on each bun. Place a patty in each bun and close. Serve warm with desired condiments.