Mini Baba Burger® Recipe

1. Preheat oven to 425°F (220°C). Halve the roma tomatoes lengthwise, toss with 1 1/2 tablespoons olive oil, 1/2 tsp salt and 1/4 tsp black pepper on a rimmed baking sheet. Roast cut-side up for 18–22 minutes until edges are caramelized and tomatoes are tender. Remove and let cool slightly.

2. Once cool enough to handle, chop roasted tomatoes coarsely; set aside for assembly.

3. Heat 1 tbsp butter and 1/2 tbsp olive oil in a medium skillet over medium-low heat until melted. Add the thinly sliced onion (about 1 1/2 cups) and 1/4 tsp salt. Cook slowly, stirring every 3–4 minutes, for 20–25 minutes until deep golden.

4. Stir in 1/2 tsp brown sugar during the last 5 minutes to boost caramelization. Taste and adjust salt. Remove from heat and keep warm.

5. While onions cook, lay 6 slices bacon on a rimmed baking sheet and bake at 400°F (205°C) for 12–15 minutes or until crisp. (Alternatively, pan-fry on medium heat until crisp, turning once.) Drain on paper towels and keep warm.

6. In a small bowl combine 1/2 cup mayonnaise, 1 tsp finely chopped chipotle in adobo, 1/2 tbsp fresh lime juice, 1/4 tsp smoked paprika and 1/8 tsp salt. Whisk until smooth and refrigerate until assembly. Taste and adjust heat with more chipotle if desired.

7. Divide 1 lb ground Angus beef into six portions (about 2.7 oz / 75 g each). Gently form into shallow 2-inch wide slider patties, being careful not to overwork the meat. Season both sides lightly with the remaining 1 tsp salt and 1/2 tsp black pepper.

8. Heat a large skillet or griddle over medium-high heat with a thin film of oil. Cook patties 2–3 minutes per side for medium (adjust time for desired doneness). During the last minute of cooking, top each patty with a slice of white cheddar and cover with a lid or tent with foil to melt the cheese.

9. Slice brioche slider buns in half. Spread the cut sides with a light coating of the 1 tbsp butter. Toast the buns, cut-side down, in a skillet over medium heat or on a griddle until golden, about 1–2 minutes. Remove from heat.

10. Halve the Hass avocado, remove the pit, scoop flesh into a bowl and mash coarsely with a fork; season with a pinch of salt. Alternately slice thinly if preferred.

11. Spread about 1 tsp chipotle aioli on the bottom half of each toasted brioche slider bun.

12. Place a cheesy Angus slider patty on each bottom bun.

13. Top each patty with a spoonful (about 1 tbsp) of roasted tomato, a generous tablespoon of caramelized onions, one crispy bacon slice (break to fit), and about 1–2 tablespoons mashed avocado.

14. Brush or spread a light smear of aioli on the inside of the top bun, place on the burger, and secure with a small pick if desired. Serve immediately while hot.