The inspiration for this recipe happened when I found a large bag of ciabatta rolls for sliders. Sliders are great to prepare for when hosting a cook out with family and friends. They are also great to make ahead for easy lunches and dinners during the week. The dishes you could prepare with the grilled chicken and beef patties are many. Toss the sliced chicken into your favorite rice or pasta dishes. Or simply slice, toss in buffalo sauce and garnish your favorite salad. The beef patties can be added to your favorite marinara sauce and served over pasta with Parmesan cheese. My point of all this, is that it’s worth the effort to prepare a little extra when grilling this summer. Leftovers never tasted so good!
In a bowl, combine the first 5 dry spices listed, mix and set aside. Form 8 slider-size hamburger patties and transfer onto plate. Season lightly, on both sides, with spice mixture.
Transfer chicken to a shallow baking dish and season on both sides with the same spice mix. To the chicken, add juice of 1 lime, 1/8 cup jalapeño brine, 2 tablespoons of cilantro and 4 tablespoons of olive oil. Toss to combine and set aside while you finish prepping.
Light and preheat your outdoor grill to medium/high heat for 15 to 20 minutes. In a bowl, combine all of the ingredients for the salsa. Stir well, taste for salt, cover until ready to serve.
Brush the grates of your grill with oil. Grill chicken and beef sliders for about 5 minutes per side or until desired time if you like your beef more well done. Avoid pressing on burgers while they cook or you will have dry patties. I dent them so they will not pop and cook more evenly. Remove from grill and tent loosely with foil paper. Grill and toast the rolls.
For burgers, add cheese slice to bottom bun and slice of roasted green chile. Add beef patty and pico de gallo. For chicken, add pico de gallo to bottom bun, add chicken and top with avocado slice.