Western Burger with Charred Chili Chipotle Aioli & Pepper Jack Cheese
Chris Brugler Catering, Southern California

Chris Brugler Catering, Southern California

Makes: 16 Sliders


 1 # ground sirloin

2 Pasilla chili’s – cored, seeded, small dice

4 tablespoons green onion, chopped

4 tablespoons chopped cilantro

4 tablespoons sautéed onion

½ teaspoon chili flakes

5 tablespoons barbeque sauce

4 tablespoons Parmesan cheese

Salt and pepper to taste


8 slices pepper jack cheese cut into 4’s

4 small vine ripened tomato, sliced thin

2 avocado, sliced thin

16 brioche slider buns


Chipotle Aioli

1/3-cup mayonnaise

1/3-cup sour cream

2 tablespoons chopped chipoltle peppers

Salt to taste


In a mixing bowl add sirloin, Pasilla chili, green onion, cilantro, sautéed onion, chili flakes, barbeque sauce, Parmesan, salt and pepper.  Gently mix until all ingredients are incorporated.

Heat a grill pan or sauté pan. (At this point you can cook off a small piece of burger to taste before and adjust seasoning to your liking before forming all the burgers)

Form 1.5 oz – 2 oz burgers and place in hot grill pan and sear on medium heat for 3 minutes and turn, cook for another 2 minutes and place the pepper jack cheese on each burger they are ready once the cheese is melted.

Toast the buns, place the cheeseburgers on each bun and top with chipotle aioli, tomato and avocado.

Place a toothpick in each burger.