FAJITA SLIDERS WITH GRILLED GARLIC SPREAD
3-4 large heads of garlic
3 TBS olive oil
1 sheet of heavy-duty foil large enough to wrap garlic heads
1 medium green bell pepper
1 medium yellow bell pepper
1 medium red bell pepper
1 medium orange bell pepper
1/2 cup olive oil
l large sweet onion or 2 small
1 1/4 lb. ground chuck (96-98%lean)
1 1/4 lb. ground hamburger
3/4-cup pecan meal
1/4-cup panko crumbs
1/2-heaping cup of fire roasted diced tomatoes(Mezzetta brand 8oz)
1 TBS kosher salt
! tsp. freshly ground black pepper
1 TBS paprika
1 TBS chili powder
1 1/2 cups Miracle whip dressing
8 oz. jar Grey Poupon dijon mustard
4 & 1/2 thick slices monterey jack cheese( cut into 18 squares total)
18 dinner rolls sliced in half (Costco brand, don’t use boxed rolls)
1 cookie sheet
Preheat gas grill. Turn two of the burners to low and close lid (I used a gas BBQ Grill Ware model with 3 burners) If grill has thermometer it will read 300-350*
Put 3-4 heads of garlic onto sheet of heavy-duty foil and drizzle with 3 TBS olive oil, close foil tightly around garlic and set aside. ( I use 4 heads because i love garlic)
Wash and dry green, yellow, red and orange bell peppers and rub each pepper with oil from 1/2 cup of olive oil and set aside.
Slice onion(s) in half then cut each half into thin slices. Cover bottom of 9-10 inch cast iron skillet to coat with olive oil from the 1/2 cup and add onion slices.
Place the garlic heads wrapped in foil directly on grill to the left of one of the lit burners and grill until soft, about 45 min- 1 hour.
Arrange bell peppers on top shelf of grill to the rear until skin on peppers start to blister, about 25-30 minutes. Don’t overcook you want peppers firm enough to slice without losing their integrity.
Set the skillet with sliced onions directly on grill top between the two-lit burners. Cook the onions stirring occasionally for about 20-25 minutes until soft and starting to caramelize.
When garlic,bell peppers and onions are all situated on grill top close the lid.
While garlic,bell peppers and onions or grilling prepare burgers.(check grill occasionally since some models cook faster or slower)
In a large bowl combine ground chuck, ground hamburger,pecan meal, panko crumbs,fire roasted diced tomatoes,catsup, kosher salt, freshly ground black pepper, paprika and chili powder throughly. Form meat mixture into 18 patties and put on cookie sheet cover with plastic wrap. If possible keep burgers chilled until ready to grill.
When bell peppers are ready put in bowl and cover with plastic wrap until cool enough to handle. Peel, stem and seed the peppers then slice into thin strips and set aside.
Take onions off grill leaving in skillet and set aside.
When garlic is soft take off the grill open foil and set aside to cool.
Add bell peppers to onions in skillet and set aside.
Squeeze cool garlic heads into bowl that has miracle whip dressing and combine well.. Set aside.
15 minutes prior to grilling burgers take out of fridge or cooler.
Turn grill to high and close lid while burgers are resting.
After 15 minutes put burger directly on hot grill and brush tops with remaining 1/2 cup of olive oil.
Grill burger 4-6 minutes on each side, until golden brown and cooked medium to medium well inside.
While burgers grill place cast iron skillet with bell peppers and onions
back on top shelf of grill to reheat.
When burgers done top each with 1 square of monterey cheese and cook 45 seconds more then take off grill.
Remove bell pepper and onion mixture off grill shelf.
Put 18 sliced dinner rolls cut side down on grill until toasted.
To assemble burgers spread bottom of toasted rolls with 1/2 tsp of dijon mustard top with 2 heaping TBS of bell pepper and onion mixture then burger with cheese.
Slather top half of toasted roll with grilled garlic spread and place atop bottom portion of burger.
Serves 6 people 3 sliders each.