Just in time for Labour Day, we’ve created 3 different sliders: Beef Jalapeno Cheddar, Turkey Tomato Pesto, and Curried Chick Pea for a veggie option.

Take your party guests on a journey around the world with these bite sized burgers that are sure to impress.
Beef Jalapeno Cheddar Slider

INGREDIENTS (makes 12 mini burgers)
- 1 lb of lean ground beef
- 1 medium onion, diced
- 1 jalapeno, finely diced (seeds optional)
- 1 tbsp mexican style chili powder
- salt and pepper
- 1 egg
- 1/2 cup of bread crumbs
TOPPINGS & BUN
- mini burger bun
- aged white cheddar
- chipotle BBQ sauce
- sliced jalapeno
DIRECTIONS
- Combine all ingredients into a mixing bowl with your hands.
- With an ice cream scoop, scoop balls of mixture, pat flat and place on a clean plate.
- Cook on the BBQ for 2-3 min/side, add cheese on the last flip.
- Serve on a mini bun (we used President’s Choice burger first minis).
Turkey Tomato Pesto Slider

INGREDIENTS (makes 12 mini burgers)
- 1 lb of lean ground turkey
- 1 medium onion
- 2 cloves minced garlic
- salt and pepper
- one egg
- 1/2 cup of italian bread crumbs
- a few sprinkles of grated Parmesan cheese
TOPPINGS & BUN
- Ciabatta bread (cut into squares)
- Pesto (we made ours- recipe for that coming soon)
- Tomato Sauce (we made ours too but we’re not sharing that one just yet)
- Mozzarella cheese, sliced
DIRECTIONS
- Combine all ingredients into a mixing bowl with your hands.
- Using an ice cream scoop, scoop little balls, pat flat and lay on a clean plate.
- BBQ for about 3 min/side or until cooked through, add cheese on the last flip.
- Place on ciabatta bun and top with pesto and tomato sauce.
Curried Chick Pea Sliders

INGREDIENTS
- 1 large can (796ml/28 oz) of chick peas
- 1 tbsp cumin
- 1 tbsp garam masala
- salt and pepper
- 1/2 cup plain yogurt
- 1 egg
- 3/4 cup panko bread crumbs
- 1 clove minced garlic
- 1 medium onion, diced
- 1 -2 tbsp finely chopped cilantro
TOPPINGS & BUN
- store-bought mango curry sauce or chutney
- extra yogurt
- nann bread for the bun
DIRECTIONS
- Open and drain can of chick peas.
- In a food processor, add drained chick peas and lightly mash up. Don’t go overboard, hit the pulse button just enough to lightly mash but not puree.
- Put mashed chickpeas into a large mixing bowl, add remaining ingredients and mix well to combine.
- Using an ice cream scoop, scoop mixture to form balls and then place on a cookie sheet and pat flat.
- Pre-heat a skillet to medium and cook curried chick pea burgers on each side for about 3 min/side or until cooked through and lightly browned.
- Serve on a piece of warm nann bread and top with plain yogurt and curry sauce, chutney or whatever indian condiments you happen to have.
ENJOY and HAPPY LONG WEEKEND!!!