Mile High Sliders with Zucchini Chile Slaw

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

Colorado loves its mexican food and is proud of it!
The ingredients in these burgers are staples in our mexican cuisine.


1 ½ lbs lean ground beef
1 ½ tsp. garlic salt
1 ½ tsp. freshly ground black pepper

1/2 cup olive oil, divided
2 medium zucchini, peeled and peeled into ribbons
1 1/2 4-oz. cans whole green chile peppers (6 oz. total), drained, rinsed and sliced into 1/4 –inch strips
1 clove fresh garlic, finely minced
1 tsp. cayenne pepper
1 tsp. ground cumin
2 tbsp. fresh cilantro, chopped

12 onion dinner rolls, split
6 oz. pepper jack cheese, sliced into 12 slices


Preheat grill to medium high heat.

Combine ground beef, garlic salt, and black pepper. Form into 12 burgers. Cover and set aside.

In large mixing bowl, combine 1/3 cup olive oil, zucchini ribbons, green chile strips, garlic, cayenne, cumin and cilantro. Toss to combine.

Place burgers on heated grill and cook 2-3 minutes per side, turning once. Top burgers with 1 slice cheese each during last 2 minutes of cooking (after turning burgers).

While burgers are cooking, brush onion roll insides with remaining oil. Place inside-down on grill during last 2 minutes of burger cooking.

Remove burgers and rolls from grill. Place 1 burger on each roll bottom. Top each with zucchini and chile mixture. Top with roll tops. Secure each burger with 1 toothpick. Place all burgers on serving platter and serve.

Serves 6 (2 per person)