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NOTE: I used ground pork instead of ground beef, and the combination of gouda and cheddar cheese in this particular instance. But this slider is infinitely adaptable, switching grouda and cheddar with gruyere, monterey jack or even blue cheese. To make the chili mayo: Toast the green chilis/jalapeno in a cast-iron/stainless steel pan over medium high heat until the skin is blistered and slightly charred. Remove the stems then add the chilis to a blender with garlic, chives, mayo, lime juice, salt, sugar and ground black pepper. Blend until smoothly pureed (you might have to stop the machine several times to press down the ingredients). Set aside. To make the patties: Use the large holes on the grater, grate 1/2 of the cheese into large shreds. Then cut the other 1/2 of the cheese into small cubes. Mix ground pork or beef with worcestershire sauce, black pepper, salt and tabaso sauce evenly together. Using a round cutter, with a diameter slighter LARGER than the buns you are using (because patties shrink during cooking), measure and shape out 6 ~ 7 patties. Add about 1? thick of meat into the cutter and press down lightly to form flat edges, then release the patty from the cutter. Set aside. To make the sliders: Heat up a non-stick pan over medium-high heat and add the unsalted butter and olive oil. Once the butter starts to foam, add the smashed garlic and thyme and give it a little swirl (thyme will start to pop). Brush the garlic and thyme to the side to make space for 2 patties (max 3 if using a larger pan)(do not crowd the pan with more than 3). Crack more freshly ground black pepper on the patties and carefully lower it onto the pan without breaking. Then DO NOT move it. Use a large spoon to base the top of the patties with the garlic/thyme oil, then keep the pan partially covered with a lid and cook the patties until you see the bottom crust starts to form and become nice and golden brown. Flip the patties and cook the other side the same way (at this point yo
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Organize pot lids vertically — saves cabinet space
Record your recipes and experiments — organized cooking journal
Dome lid for wok steaming and braising — essential wok accessory
Universal suction lids — fit any pot or pan, no matching needed