I love that sliders are now such a normal thing that you can buy Wegman's brand slider buns and not have to use dinner rolls which, while often recommended, are just too heavy. Usually, Wegman's even sells little pre-made raw sliders, but last night they were out of them. No bother! We just made our own.
For the burgers, we kept it very simple and made 8 equal lumps of meat from a package that was just over a pound. From these lumps I made meatballs, attempting to handle as little as possible, then squished down until just larger than the bun. Salt and pepper on the outside and they were ready for the grill. They cook up very quickly, so you have to be sure not to overcook your sliders. During the last minute, we put a mound of finely shredded cheddar/"mexican cheese mix" and let it melt.
Darling Husband made a sort of red onion pickle, with shaved red onion in a lime, cilantro and sugar mixture. The whole house smelled awesome. This pickle had crunch but not the strong taste of the onion, with a pleasant sweet/sour taste and a great herby note to elevate it.
We built the burgers as follows: bottom bun, bit of store bought guacamole, burger, thin slice of tomato, onion pickle, top bun. No need to add any other condiments! Spicy, sweet, sour, savory, bitter--we covered them all.
As a side dish, we made a very quick bean dish. Darling Husband doesn't eat baked beans, but this might become our next best thing. Might even be better. We sweated some diced yellow bell pepper and red onion in olive oil, then added a can of drained black beans. Salt, pepper, a bit of cumin and some crushed red pepper flakes comprised the seasoning. We just let this cook and marry the flavors. It was fabulous with a dollop of sour cream. It had that black bean soup quality to it, but the beans really retained their integrity. I wish we'd made more so we could have left overs.