2 tablespoons Trappey's jalapeños, drained, seeded and chopped (or 1 fresh jalapeño, stemmed, seeded and chopped)
1/4 cup chopped fresh cilantro, loosely packed
2 garlic cloves, minced
1 tablespoon soy sauce
Salt and pepper
16 small slider-style rolls
3 tablespoons butter
Sliced small tomatoes
Avocado slices or guacamole
Spicy Ranch Dressing
2 tablespoons hot Pace picante sauce
1/2 cup refrigerated Marie's ranch dressing
1/2 cup mayonnaise
In a large bowl combine the chicken, pork, jalapeño, cilantro, garlic and soy sauce. Mix well and form into 16 small patties. Place on a platter and drizzle with olive oil. Cover and refrigerate until ready to grill.
Rub the grids of an outdoor grill with an oil-soaked cloth and preheat to High. Season patties with salt and pepper.
Place chicken patties on the center portion of the grill and cook, covered, for about 3 minutes or until marked. Turn and grill on the opposite side, uncovered, for about 3-4 additional minutes. Do not press down or the juices will escape. Remove to a platter, cover and let rest while toasting the rolls. Turn the grill off.
Butter one side of each roll and toast for a few minutes to warm.
Place the burgers in the rolls and serve with a choice of accompaniments.
Spicy Ranch Dressing: Stir 2 tablespoons hot Pace picante sauce into 1/2 cup refrigerated Marie's ranch dressing and 1/2 cup mayonnaise.