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Sliders, Mini Beef Burgers with Jalapeno Sauce

I planned a batch of these for a movie night on our home projector, and we all felt this simple combination was wonderful, totally hit the spot, and needed nothing more.
You need to buy quality beef mince no matter what as it has to shine and be the star flavour.
I ordered a bunch of mini burger rolls from my local bakery – I catered for 2 per female, 3 per male, 1 per child. I have also seen them in some supermarkets as they are on trend right now. Otherwise you can trim normal burger buns to size with a bread knife.
As the burger patties are so much smaller than normal, they are easier to cook to your liking, only taking a minute or two on each side for medium, easy to cook well done without burning etc.
The Jalapeno Sauce is a staple in my fridge now to pour over simple steaks, or to give a meal a lovely bite to it - great for felafel, or even in a cheese toastie.

Pictured: Sliders, Mini Beef Burgers with Jalapeno Sauce

500g beef mince
1 small red onion, finely diced
20 – 25 rolls, sliced in half
Block of gruyere cheese, sliced
Jar of cornichons, or baby gherkins, sliced lengthways
Tinned beetroot, sliced
Bunch of rocket leaves, washed
Tomato sauce and American Mustard
Jalapeno Sauce – 
1/3 jar of pickled jalapenos
1 small bunch of coriander
¼ cup Extra virgin olive oil
1 tbsp red wine vinegar

Burger Patties –  mix the mince and the red onion together then form patties to fit the size of the rolls you are using, keep in mind they will shrink a little once cooked.  Set aside.
Jalapeno Sauce – blend all ingredients together , set aside.
Prepare all other ingredients and have ready for assembly once ready to cook and serve.
Place a frypan on high heat, cook the patties in batches – 4 at a time. Fry til nicely browned on one side, 1 – 2 minutes, then flip over and place the sliced gruyere on the cooked side while you brown the other side.
To assemble -  begin toasting the burger buns while the patties are cooking – either in a toaster or under the grill for large batches at a time. 
Place a small dollop of tomato sauce and American mustard on the bottom half, spread some jalapeno sauce on the inside of the top half.
Lay a burger patty on top of the tomato and mustard sauce,  which already has the gruyere slightly melted with it. Then layer the beetroot, rocket and gherkins, close with the lid.
If you have long toothpicks you can use them to hold the burger together as well.
Makes 20-25
Pictured: Sliders Assembly Line