BURGER SLIDERS

FOR THE HAMBURGERS:
3 lbs. ground beef
2 tbsp. Cajun seasoning
2 tbsp. Worcestershire sauce
28 dinner rolls
butter
FOR THE CONDIMENTS:
4 medium tomatoes, sliced
Ice berg lettuce, shredded
1 Sweet onion, finely diced
Cheddar cheese slices
Pepper jack cheese slices
Provolone cheese slices
Flavored Mayonnaise (recipes follow)

TO MAKE THE HAMBURGERS:
In a large bowl, mix together the ground beef, Cajun seasoning, and Worcestershire sauce. Form ground beef into large meatballs and then shape into patties. The patties should fit the size of dinner rolls.

Grill the hamburgers on a barbecue until done. (You can grill the hamburger patties ahead of time. Keep them chilled in a sealed container and then reheat the hamburgers over a barbecue at your tailgate party.

Cut the rolls in half, spread with butter and toast rolls in oven until browned. (You can toast the dinner rolls ahead of time. Keep in a sealed container until ready to use. Keep vegetables and cheese covered and chilled until ready to serve.

TO SERVE:
Serve burgers on rolls with vegetables, cheeses and flavored mayonnaise.

ROASTED RED PEPPER MAYONNAISE

1 roasted red pepper (from a jar of roasted red peppers)
1 cup mayonnaise
1 tsp. dried basil
1 tsp. dried oregano
Salt and black pepper to taste

Add ingredients to a blender and puree to combine. Keep covered and chilled until ready to use.

CHIPOTLE LIME MAYONNAISE

2 Chipotle peppers in adobo sauce
1 cup mayonnaise
2 tsp. finely minced lime peel
1 tbsp. fresh squeezed lime juice
Salt and black pepper to taste

Add ingredients to a blender and puree to combine. Keep covered and chilled until ready to use.

GARLIC/HERB MAYONNAISE

1 cup mayonnaise
1/2 bunch fresh parsley
3 sprigs rosemary, leaves only
4 sprigs fresh thyme, leaves only
4 cloves garlic
Salt and black pepper to taste

Add ingredients to a blender and puree to combine. Keep covered and chilled until ready to use.

Adapted from source: KXLY, Spokane, Washington & Northern Idaho