It is Super Bowl week which means people are gearing up to entertain. I am not a football fan, much to my husband’s dismay, but I do love throwing a good party so I look forward to the Super Bowl every year. It is a day that encourages endless amounts of food and beer with friends and family… what’s not to love?

In my mind, there are some must haves on a proper Super Bowl menu. Pizza, hot wings, chips, dips and SLIDERS! Who doesn’t love a burger?! I consider myself somewhat of a burger connoisseur. If there is a burger on the menu, I have to try it. When I travel, I not only research the best restaurants but I also research best burgers. One meal is always reserved for the best burger of whatever city I am in.

I am never not in the mood for a burger. And one with pimento cheese?! YES PLEASE!! Enter the Pimento Cheese Slider. Oh, did I mention there are fried jalapeños on top? SOLD!

I am warning you now, this recipe looks LONG and intimidating, but I promise it is easy and fairly quick. Especially because this can be done in steps days before which allows more time for fun on the big day. As I have said before, you should 100% be a guest at your own party.

Recipe

Ingredients

Pimento Cheese:

8 oz room temperature cream cheese

1/4 cup mayonnaise

2 4 oz jars of pimento peppers, chopped

2 cups thick shredded sharp cheddar

2 cups fine shredded medium cheddar

1/2 tsp cayenne pepper

Fried jalapeños:

1 jar pickled jalapeños

3 Tbsp flour

1/4 tsp salt

1 cup panko bread crumbs

1/4 tsp paprika

1 egg

1/4 cup vegetable oil, or enough to cove the bottom of the pan

Burgers:

1 package of sweet dinner rolls

2 lbs ground beef

1 1/2 tsp coarse salt

1 1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp ground pepper

To make the Pimento Cheese

Add cream cheese and mayonnaise to a large bowl and stir to combine.

Add cheese, peppers, and cayenne into cream cheese mixture and fold in until combined.

Transfer to air tight container and store in the frigde.

**You can make the pimento cheese up to 5 days before. It is best if you let the flavors marinade for at least a few hours before serving

To make the Fried Jalapeños

Drain the jar of jalapeños and dry thoroughly on a clean dish towel.

Prepare dredging bowls. In bowl 1 add the flour. In bowl 2 add the egg and whisk. In bowl 3 add the panko, salt, and paprika.

To dredge coat the jalapeños in flour, shake off extra. Follow by dipping into the egg and finish by coating the jalapeños with the panko mixture, place on a plate. Continue this process until all jalapeños are coated.

In a large fry pan, heat oil on medium heat. To test if the oil is hot enough place one jalapeño into the pan; if the oil starts to bubble, it is ready. Add jalapeños to fill the pan but do not overcrowd. Fry on one side until golden brown, about 1-2 minutes. Flip to brown the other side. Once golden brown remove from oil with a slotted spatula and place on a plate lined with a paper towel. While the jalapeños are still hot sprinkle a pinch of salt over the top. Continue frying the jalapeños until complete.

The jalapeños can be made a day ahead and stored in the fridge. When ready, place them on a baking sheet and warm in an oven at 400 degrees for 5 minutes to crisp up.

To make the burger

Preheat oven to 375 degrees

In a large bowl add the ground beef, onion powder, garlic powder, salt and ground pepper and combine

Spray large baking sheet with non-stick spray. Place ground beef on baking sheet and press out to a rectangle (about 1/2 “ thick) that is 1” bigger than the loaf of rolls on each side. This will allow for the meat to shrink when it cooks.

Bake for 15 minutes.

While the beef is baking cut the loaf of rolls in half, keeping the rolls together.