Mexican sliders? Sure, why not? This recipe makes three sliders, but you’ll definitely need more than that for a party, especially at the rate these will fly off the serving platter. Scaling this recipe up shouldn’t be a problem, though; you’ll have plenty of aioli as is. — Will Budiaman
Purée the chipotle peppers with the mayonnaise in a blender or food processor. Season with salt, to taste, and set aside.
Preheat the grill or griddle over medium-high heat.
Season the beef with salt, pepper, and ancho powder, to taste. Place on the grill and cook for 4-5 minutes. Flip and cook until desired doneness is achieved. Meanwhile, toast the buns on the grill and heat the caramelized onions.
Just prior to removing the burgers from heat, top with cheese. Remove from heat once the cheese has softened. Lay the beef patty on the bottom bun followed by the caramelized onion, 1 teaspoon chipotle aioli, and 2 pickle slices, then top with the other half of the bun. Repeat with all of the burgers.