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INGREDIENTS
Burgers
1 lb (500 g) medium ground beef
6 Savör Saltine Crackers, finely crushed
1/3 cup (75 mL) onions, finely minced
3 cloves garlic, minced
2 tbsp (30 mL) finely chopped Savör Sundried Tomatoes
1 Savör egg, lightly beaten
2 tsp (10 mL) Worcestershire sauce
2 tsp (10 mL) chili powder
2 tsp (10 mL) smoked paprika
2 tsp (10 mL) salt
2 tsp (10 mL) pepper
1 tsp (5 mL) finely ground coffee
1 tsp (5 mL) brown sugar
1 tsp (5 mL) soy sauce
1/2 tsp (2 mL) dried thyme
3 tbsp (45 mL) vegetable oil
4.5 oz (140 g) Savör Old Cheddar Cheese, sliced into 1/8-inch (3 mm) thick slices
 
Sauce
1/3 cup (75 mL) Savör Mayonnaise
2 tbsp (30 mL) Savör Dijon Mustard
1 tbsp (15 mL) Savör Barbecue Sauce
 
Fixings
12 slider buns, split and toasted
12 thinly sliced mini red onion rounds
4 Savör Roasted Red Peppers, cut into 12 pieces
1 cup (250 mL) loosely packed arugula
12 Savör Kosher Dill Pickle Slices
12 whole cherry tomatoes

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INSTRUCTIONS

1. Burgers: Preheat oven to 425°F (220°C). In bowl, mix together ground beef, crackers, onions, garlic, sundried tomatoes, egg, Worcestershire sauce, chili powder, smoked paprika, salt, pepper, coffee, brown sugar, soy sauce and thyme.
2. Divide mixture into 12 portions; shape into 2 1/2-inch (6 cm) wide patties, about 1/2-inch (1 cm) thick. Refrigerate for 30 minutes.
3. Brush patties with oil on both sides; arrange in single layer on parchment paper–lined baking sheet. Bake for 8 to 10 minutes or until internal temperature reaches 160°F (71°C). Top each patty with cheese slice; bake for 1 to 2 minutes or until starting to melt.
4. Sauce: Meanwhile in small bowl, stir together mayonnaise, mustard and barbecue sauce; set aside.
5. Fixings: Serve patties in toasted buns with sauce, red onions, roasted red peppers, arugula and pickle slices. Garnish each slider with skewered cherry tomato.​

TIP    Alternatively, grill mini burgers on grill preheated to medium-high heat.