Inside-Out Jalapeno Pepper-Jack Slider with Garlic Cumin Aioli
This is Benjamin Dove’s recipe from Kenmore Greatest Generations of Grilling Cook Off recipes at the Ohio State Fair.
preparation
preparation time
0 mins
cook time
20
servings
12
calories
203
ingredients
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
1.5 tablespoons cumin
1 teaspoons garlic minced
directions
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.
Step 2
Turn grill down. Mix ground round and ground chuck with salt, pepper, garlic and oil.
Step 3
Cut cheese into 12 equally-sized cubes.
Step 4
Split meat into 12 equal portions. Then tightly wrap each meat potion over each cheese cube.
Step 5
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.
Step 6
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.
Step 7
Cut three pieces of pineapples in half, leaving the bottom halves as bases. Place two skewers in each pineapple bottom. Build slider on skewer.
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