This is Benjamin Dove’s recipe from Kenmore Greatest Generations of Grilling Cook Off recipes at the Ohio State Fair.
203 per serving
- 1 pounds Angus Ground Round
- 1 tablespoons Angus Ground Chunk
- 4 ounces Jalapeno pepper-Jack cheese
- 1 tablespoons salt
- 1 tablespoons pepper
- 1 tablespoons olive/vegetable oil
- 1 tablespoons garlic powder
- 1 Pack Slider Buns
- 1 stick of butter
- 4 onions
- 6 romaine lettuce leaves
- 6 campari tomatoes
- 3 pineapples
- 1 cup mayonnaie
- 1-1/2 tablespoons cumin
- 1 teaspoons garlic, minced
Step 1 - Preparation
Oil and preheat grill at medium high temperature. Cut onions, tomatoes and lettuce to prepare them to be placed on sliders. Prepare aioli: Add mayo, cumin and minced garlic into blender. Pluse quickly making sure not to blend. Put in small container.
Turn grill down. Mix ground round and ground chuck with salt, pepper, garlic and oil.
Cut cheese into 12 equally-sized cubes.
Split meat into 12 equal portions. Then tightly wrap each meat potion over each cheese cube.
Place prepared sliders on indirect heat for 10-15 minutes, flipping every 3-5 minutes until mostly cooked. Then, move sliders over direct heat and grill for an additional 5-10 minutes, flipping every 2-3 minutes to finish cooking.
Butter slider buns and place on grill over low-medium direct-heat. Remove buns and put a small amount of aioli on top and bottom buns.
Cut three pieces of pineapples in half, leaving the bottom halves as bases. Place two skewers in each pineapple bottom. Build slider on skewer.