Fiesta Beef Sliders with Pico de Gallo

Prep Time : 10 minutes, plus 30 minutes to season the meat
Cook Time : 6-15 minutes
Serves : 12


2 pounds of Nolan Ryan ground beef (80-20 meat to fat ratio)

1 tsp. kosher salt

1 tsp. freshly ground black pepper

1 Tbsp. Worcestershire sauce

16 slider buns, toasted

4 avocados, peeled, pitted and sliced thin

1 recipe Pico de Gallo (recipe follows)

Pico de Gallo Recipe:

2 medium red onions, diced

2-3 medium tomatoes, diced

2 jalapeño peppers, seeded and diced small

1/2 bunch fresh cilantro, chopped (leaves only)

Juice of 2 limes

1 1/2 tsp. kosher salt

1 tsp. freshly ground black pepper

Combine all of the ingredients in a medium bowl.  Cover and chill until ready to use.



In a large bowl, combine the ground chuck, salt pepper and Worcestershire with a large fork and spatula.  Finish mixing with your hands, but do not over mix.

Form the mixture into 16 sliders, or mini burger patties and place on a parchment-lined baking sheet.  Refrigerate the patties for 30 minutes to allow the seasonings to flavor the meat.

Preheat the grill or a grill pan to medium-high.  If using a grill, lightly oil the grill grates.

Cook the patties (in batches, if necessary) for 3-4 minutes per side.

Place a slider on each slider bun bottom, top with avocado and pico de gallo and cover with the bun tops.