Mini Pork Burgers with Peach and Tarragon Aioli

Ingredients

• Aioli:
• 4 tablespoons chopped peaches
• 3 tablespoons mayonnaise
• 2 tablespoons minced fresh tarragon
• 1 teaspoon chile-garlic sauce (such as Sriracha®)
• Sliders:
• 8 ounces ground pork
• ¼ cup applesauce
• 3 tablespoons plain panko bread crumbs
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon ground black pepper
• 4 slider-size burger buns

Step 1

Blend the peaches, mayonnaise, tarragon, and a teaspoon of chile-garlic sauce in a food processor until the mixture is nice and smooth. Pop the aioli in the fridge to chill while you get everything else ready.

Step 2

Heat up your grill to medium-high and give the grates a light coating of oil to keep things from sticking. In a bowl, mix together the ground pork, applesauce, bread crumbs, another teaspoon of chile-garlic sauce, and a good pinch of salt, garlic powder, onion powder, and pepper. Once everything is combined, divide the mixture into four equal patties.

Step 3

Place the burgers on the grill and cook them for about 3 minutes on each side, or until they’re cooked through and reach an internal temperature of 160°F (70°C). When the burgers are done, spread some of that peach and tarragon aioli on the buns, top with the patties, and you’re ready to enjoy!