Taco Sliders

Craving a juicy delectable bite? Mini taco-seasoned burgers topped with guacamole and Cheddar cheese are as delicious as delicious gets!

2 tsp. chili powder 1 1/2 tsp. ground cumin 1 tsp. + a pinch of kosher salt 1 tsp. + a pinch of coarsely ground pepper 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/2 tsp. paprika 1/4 tsp. dried crushed red pepper 1/4 tsp. dried oregano 2 lbs. ground beef (80% lean) 1 Tbs. olive oil 2 ripe large

avocados, and peeled pitted Juice from 1 lime 12 challah buns or dinner rolls Cilantro, Lime and Green Chili Aioli, recipe right 1 1/2 cups shredded Cheddar cheese 1 small onion, thinly sliced 3 medium Roma tomatoes, sliced 2 cups shredded iceberg lettuce

● Combine chili powder, cumin, 1 tsp. salt, 1 tsp. pepper, garlic powder, onion powder, paprika, red pepper and oregano. In large bowl, combine ground beef and seasoning mixture until incorporated. Shape mixture into 12 2"-wide patties. Place on baking sheet; set aside.

● Heat outdoor grill, stovetop grill pan or skillet over mediumhigh heat; brush with oil. Cook patties about 4 minutes. Flip; cook 6-8 minutes for medium-well. Transfer to large

platter; let rest a few minutes.

● Meanwhile, mash avocados in bowl with lime juice and a pinch

each salt and pepper, until almost smooth.

● To assemble sliders, split buns in half and spread each bottom with aioli and mashed avocado. Add patties followed by some cheese, onion, tomatoes, and lettuce. Replace top half of buns; skewer with toothpicks.