CHIPOTLE SALSA:
2 tablespoons coriander, ground
5 ancho chilies (deseeded)
2 dried chili peppers (boiled in water until soft)
salt to taste
vinegar to taste
MINI SLIDERS:
2 yellow onions, finely diced
5 1/2 pounds ground flank steak, keep chilled
3 pounds bacon, rendered three-fourths of the way, chilled
5 pounds ground chuck beef
3 pounds ground turkey
1 1/2 packages Ranch powder dressing
3 tablespoons salt
1/2 teaspoon pepper
BUNS:
2 packages buns
CHEESE SAUCE:
Bechamel sauce
1 onion, finely diced
1 bay leaf
1 cup butter
1 cup all purpose flour
2 quarts cold milk
1 quart provolone cheese
CHIPOTLE SALSA:
2 onions
2 garlic cloves, minced
1 teaspoon cilantro
drizzle of oil
1 can chipotle
2 cans tomatoes
1 quart water
2 tablespoons cumin, ground
CHIPOTLE SALSA: Sauté onions with garlic, cilantro and oil. Add chipotle, tomatoes, and water. Toast cumin with coriander then add to sauce. Toast ancho chilies and add chili peppers. Cook for one hour. Puree in blender and adjust seasoning with salt and vinegar.
MINI SLIDERS: Sauté onions in butter until soft and translucent. Add salt to taste and chill over ice. Mix ingredients together. Form 1 ½-ounce balls to form 3/4-inch-thick patties and grill with cross hatch to desired temperature (medium is ideal).
BUNS: Toast buns.
CHEESE SAUCE: Add béchamel, onion and bay leaf; sauté in butter until translucent. Taste for flour (should not have flour taste). Cook 20 minutes until no color then whisk in cold milk. Cook for 20 to 30 more minutes. Finish with salt, a pinch of nutmeg and a pinch of cayenne. Whisk in provolone cheese.
bacon recipe courtesy of: Jennifer Biesty, Top Chef, Season 4, Episode 3, Bravo
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