Preheat the grill to 450 degrees F (230 degrees C) and place the
Poblano Peppers (2)
Jalapeño Pepper (1)
Hatch Chili Peppers (3)
directly on the grates. Cook until the peppers are blackened and blistered all over. Transfer to a bowl and cover with plastic wrap until cool enough to handle.
Peel the peppers and remove the stem and seeds.
Garlic (3 cloves)
to a food processor and pulse until minced.
Add the peppers, and pulse until finely minced.
Add the pepper mixture to a medium bowl.
Mayonnaise (1 1/2 cups)
. Using a microplane grater, zest the
and add it to the bowl. Cut the lemon in half and squeeze the juice from half the lemon into the mixture. Season with
Kosher Salt (1/4 tsp)
. Refrigerate until ready to use.
Bacon (5 oz)
into 2 to 3-inch pieces and place in a cold cast iron skillet. Heat the skillet over medium to medium high heat, cooking the bacon and flipping it occasionally until crisp and golden.
Transfer the bacon to a platter lined with paper towels or newspaper and let the bacon drain. Set the pan aside, but don't drain the bacon fat.
Ground Bison (2 lb)
into 16 equal portions. Gently form them into balls, and make sure to not overwork the meat.
Working in batches, heat the cast iron skillet over medium high heat and when the bacon fat is good and hot, carefully place a few meat balls into the pan. Use a spatula or burger press to flatten the burger to about a half-inch thick. Do this for each of the burgers in the pan.
Cook 1 to 2 minutes and carefully flip the burgers to cook the other side. 1 to 2 minutes per side for medium rare. Transfer the burgers to a platter and continue to cook the other burgers.
To assemble the sliders, add a heaping tablespoon of the chili aioli to the top
Slider Buns (16)
, add a slice of
Tomatoes (to taste)
, the patty,
Colby Jack Cheese Slices (to taste)
Jalapeño Peppers (to taste)
, 1 to 2 slices of the cooked bacon, a slice of
Red Onions (to taste)
, a slice of
Avocados (to taste)
Romaine Lettuce (to taste)
Top with the bottom bun and serve.