In small bowl, whisk together Hatch Chile Mayonnaise, Melinda’s Jalapeno Ketchup, Habanero, or Naga Jolokia and Dave’s Ancho Powder until evenly mixed. Set aside.
In large skillet heat 3 tablespoons butter, and saute diced onions until they start to soften. Add in finely diced mushrooms, continue sautéing until mushrooms begin to soften, 3 minutes. Add in red or white wine along with 4 dashes of Worcestershire sauce. Cook until mushrooms soften and the wine has mostly evaporated. Set aside.
In large bowl, mix together ground beef along with heavy cream. Knead together and mix in salt, pepper and remaining Worcestershire sauce. Divide into 12 portions and form into balls. Press down the middle of each ball so the sliders don’t puff up too much while frying.
Heat large skillet with remaining butter, and fry sliders 4 at a time until cooked to your liking, about 3-4 minutes a side. While finishing frying in pan, top with mushroom onion mixture and swiss cheese. Allow to cook until the cheese melts.
Toast slider rolls, slather on spicy fry sauce, add burger and devour!