Ingredients

• 1 lb. organic lean ground beef
• 1 tbsp. Sriracha Chili Dust
• 2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/4 tsp Dave’s Ancho Powder
• 1/2 tsp salt
• 10 mini rolls

• 1/2 cup mayonnaise
• 1-1/2 cups cilantro leaves
• 1/4 cup Texas Sweet & Hot Jalapenos 
• 1 tbsp lemon juice
• 1 cup shredded cabbage

Directions

1. For the sliders: In a large bowl, mix the beef, Sriracha Chili Dust, garlic powder, ground cumin, Dave’s Ancho Powder, and salt. Form 10 patties and grill for 5 minutes, turning halfway in between.
2. For the Sauce & Slaw: In a large food processor add the mayonnaise, cilantro leaves, Texas Sweet & Hot Jalapenos  and lemon juice. Puree for 30 seconds until cilantro leaves and Texas Sweet & Hot Jalapenos  are mere specs! Toss 3/4 of the sauce with the shredded cabbage and reserve the rest for dipping.
3. Toast mini rolls, and top with a generous helping of shredded cabbage, followed by beef patty, and topped with more sauce if desired place the bun on top and enjoy!