Pair with: Cabernet Sauvignon, Merlot or Red Wine Blend


  • 1-1/4 lb ground chuck
  • 4 oz thinly sliced semi soft cheese like Manchego
  • Salt and pepper
  • 3 medium tomatoes, sliced into 1/8" rounds
  • 12 dinner size potato rolls
  • 1 large dried pasilla chili, rehydrated
  • 1/3 cup cilantro leaves, minced
  • 2 clove garlic, minced
  • 1 tsp fresh lemon juice
  • 1/2 cup mayonnaise


Combine chili pepper, cilantro, garlic, juice and mayonnaise in a blender. Process aioli until combined, set aside.

Divide meat into 12 equal rounds. Season the patties with salt and pepper. Heat a griddle over medium high heat. Cook a few patties at a time until they are browned on both sides. Melt a slice of cheese on top of each slider. Drain off fat as needed.

Fill each roll with a dollop of pasilla aioli, tomato and a patty. Serve warm.