Two of the best annual sporting events take place over the next two weeks (at least for me), the Superbowl and Daytona 500. These sliders are great for for those parties (even if it’s a party of one or two this year), any tailgating occasion or just becuase. Add some cripsy herb salted potato wedges, kosher baby dill pickles, a cocktail (or few) and you’re all set.

Ingredients :

(for the seasoning, enough for 2 batches)

3 tbsp light brown sugar

1 tbsp smoked paprika

2 tsp chili powder

1 tsp each of cumin, oregano and salt

1/2 tsp each of ground pepper, garlic powder and coriander

1/4 tsp cayenne

(for the dish)

.75 lbs. of ground beef

.50 lbs. of ground pork

1/2 cup diced bell peppers (I used red and green)

1/3 cup diced white onion

2/3 cup water

8oz can tomato paste

1 tbsp olive oil

6-8 (brioche) hamburger buns

(for the sides)

2 medium yukon gold potatoes (russet work as well)

2 tbsp olive oil

kosher dill pickles

Directions :

Take your two potatoes and slice length wise into 8 parts. Soak in cold water for 15 minutes. Remove and pat dry. Preheat oven to 400 degrees. Once potatoes are dry put in mixing bowl, add 2 tbsp olive oil, herb salt generously and toss. Place on parchment paper and bake at 400* for 35 - 40minutes, flipping to expose other side after 20 minutes. Next, heat two pans on medium heat (See pic below). In shallow skillet, add 1 tbsp olive oil and then onions and saute for 3 minutes, stirring regularly. Add bell peppers to that pan, continue stirring every 30 seconds or so for 3 more minutes then remove from heat. Simultaneaously, in second larger pan, brown the ground pork and ground beef (for about 8 minutes). Once meat is browned, mix in the onions and peppers from other pan, tomato paste, water and half of seasoning mix (about 3 tablespoons). Mix well and bring to boil at medium heat. Once bubbles start to emerge, reduce to simmer and continue cooking for 10 minutes, stirring occasionally. Remove from heat and serve on buns with potatoes and pickles. Game on!

Just a quick photo of the pans I’m using