To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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So – this weekend, I entered a Chili Cook-off! There were only two vegan entries of the 14 adults competing & it was meat chilis that won the chili titles but I won for best presentation. Check it out!
Click the image below to watch this on my Youtube channel.
It was a lot of fun & it raised money for the Downtown Women’s Shelter. Kids competed, too!
Homemade Chili Powder
2 TBS smoked paprika
2 tsp oregano
2 tsp ground cumin
2 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
Mix & store in a jar.
Cirque Du Macabre Vegan Chili
Serves a fuckton!
INGREDIENTS
1 TBS olive oil
2 each – Anaheim, Pasilla & Jalapeno peppers (I used 3 large jalapeno peppers)
2 small sweet potatoes – peeled & cubed
3 ears of unshucked corn or 2 (15 oz) cans of corn kernels
2 celery stalks – chopped
1 large onion (I used 1/2 white & 1/2 sweet onions) – diced
2 red bell peppers
1 TBS chili powder (recipe for homemade is above)
28oz can crushed or diced tomatoes (I used San Marzano)
2 TBS hoisin or BBQ sauce
2 TBS chipotle in adobo – minced
2 TBS vegan bouillon (I used vegan beef bouillon)
1 (4oz) can hot diced jalapenos (optional)
1 (4oz) can mild diced chilis
5 (15oz) cans of beans (I used a mixture of chili beans, light red kidney beans & black beans)
3 lbs vegan ground beef
8-10 large vegan sausages (Beyond Meat are the best)
I charred all the peppers (Anaheim, Pasilla, red bell & jalapeno) on a grill until the skins were black. I did the same with the corn. I put the peppers in a closed container to cool & then peeled & seeded them under cold water. I shucked the corn. You need not roast the peppers & corn but it adds a lovely smokiness. Cool & chop. Cut the grilled corn from the cobs.
I cooked the sausages on an outdoor grill. Cook yours as you please. Cool & chop.
Heat the olive oil in an Instant Pot or on the stove. Saute the onions & celery until soft. Add the chili powder & saute a minute. Add the ground beef & brown it.
If using a slow cooker, transfer the meat from the stove to it.
Now – add everything else or as much as fits in your slow cooker of Instant pot (minding the maximum capacity line). If it all cannot fit – leave out a few cans of beans.
Slow cooker – cook on high for 4 hours. Add remaining beans – if they fit – & heat through.
Instant Pot – pressure cook for 45 minutes. Add any beans you have left & stir to heat them through.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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These came out UNBELIEVABLY well! I was a lifetime Big Mac whore & no other fast food ever appealed to me. My Big Mac pizza was pretty successful but this burger puts that to shame.
Above, beneath my Big Bam pizza, is a real Bic Mac – followed by my copycat & then a side by side. Doesn’t the vegan one look BETTER? This really is the closest I think you can come to the real thing. Click the image below to watch the video.
DDD #101 – Vegan Big Mac with Beyond Burgers & Copycat Special sauce
3 sesame seed buns (or just two – if you are not interested in the center piece of bread)
4 slices vegan cheese
Iceberg lettuce – chopped
Onion – minced
Pickles – sliced
Copycat Special Sauce
1/4 cup vegan mayo
1 TBS vegan French dressing
1 TBS sweet relish
1 TBS minced onion
1 TBS yellow mustard
1/2 tsp white vinegar
1/2 tsp onion powder
1/2 tsp garlic powdet
1/2 tsp smoked paprika
DIRECTIONS
Whisk the sauce together. et aside.
If using Beyond Burgers – make each patty into two thinner patties.
Cook the burgers & top with cheese & melt.
Assemble the Big Mac: smear two bottom buns with sauce & top with onions, pickles & lettuce. Put a cheeseburger on each & stack them. Top with the bun.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
I am reposting this from last month because I have a flashy new video for it! Check it out!
If you follow my blog at all – you know I adore Beyond Meat products – especially their chicken strips. I have posted many recipes using their products – loads of which can be accessed HERE. The chicken strips are especially effective in Asian-inspired dishes – and COLD chicken salad-style dishes. Here are a few pretty pics or recipes using Beyond Meat products
They have long had two styles of burger – a slider & a regular patty – seen above. They are GREAT! They would make any person ready to experience a meatless burger very happy. But – the revolutionary thing about their newest burger is that it can create the same level of satisfaction but in those expecting a REAL BEEF burger! Seriously! They are sold at these Whole Foods stores and at certain Veggie Grills. They were meant to be sold in the cold cases next to real ground beef but I had to ask to find them in Sherman Oaks – because they were in the freezer. But they are truly an exciting development. The color & texture when raw is exactly right. Take a look!
There it is grilling on my stove. Actually – these photos represent my lunch yesterday & today – hence the variations in my assembly. I cooked the one yesterday a tad longer (the one with no tomato). I cut it short today because I set off my smoke detector. The ONLY complaint I might whisper – if pressed – is that they kinda smell too much like real beef when cooking. I have not had a real hamburger since the eighties & the smell of cooking ground beef has never invaded my home. To my desensitized senses – it really seemed like a real burger cooking. But – it wasn’t! Otherwise – I could never have eaten it so red! I have not tried to cook one through (beyond heating it through) in an effort to showcase the real beef visuals. And – the aroma sells the realness in such a next level way. At any rate – these guys are INSANE! You could make meatballs or meatloaf of other ground beef recipes that call for a ground beef that is more pliable than the beefy crumbles. If you are a vegan/vegetarian with a meat-eater at your table – maybe try sneaking them one of these – with the appropriate toppings – and see if they even notice that they are not eating meat. These Beyond Burgers are a complete & total game-changer in the world of meat alternatives. I cannot sing their praises with more enthusiasm. Treat yourself!!!
Serving Size 1 Patty, 4 oz (113g)
Servings Per Container: 2
Amount Per Serving
Calories 290
Calories from fat 190
% Daily Value*
Total Fat 22g
34%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 450mg
19%
Total Carbohydrate 6g
2%
Dietary Fiber 3g
12%
Sugars 0g
Protein 20g
32%
Vitamin A
0%
•
Vitamin C
90%
Calcium
10%
•
Iron
25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs
FAQs
WHAT’S THE BEYOND BURGER™
The Beyond Burger™ is the world’s first plant-based burger that looks, cooks, and tastes like a fresh beef burger, and it’s coming to the refrigerated meat section of a store near you. It has all the juicy, meat deliciousness of a traditional burger, but comes with the upsides of a plant-based meal. The Beyond Burger™ packs 20 g of plant-based protein and has no GMOs, soy or gluten.
I WANT A BEYOND BURGER™! WHERE CAN I GET ONE?
For now, Whole Foods Boulder (Pearl Street Store). The Beyond Burger™ is in soft launch, with distribution planned for select Whole Foods stores. Our goal is expanded availability over the summer. Please sign up for our newsletter for updates on expansion plans.
HOW IS THE BEYOND BURGER DIFFERENT THAN THE BEAST?
The Beyond Burger™ is a ready-to-cook “raw” patty that looks, cooks, and tastes like a fresh beef burger, and it will be sold in the meat section of the store. The Beast is a precooked frozen patty shelved with other frozen items. Our goal in creating The Beyond Burger™ was to provide the full 360° mouth-watering, juicy, and delicious experience of beef but without so many of the health, environmental, and animal welfare downsides of traditional animal-based meat. On the other hand, we developed The Beast with nutrient density in mind, working with Brendan Brazier, a rockstar plant-based triathlete to develop it. The Beast has 23G of protein and a slew of vitamins, minerals, antioxidants, and omegas to help support performance and recovery for especially active folks.
WHY IS IT IN THE MEAT SECTION?
Great question. Part of our Future of Protein vision is to reimagine the meat section as the Protein Section of the store. In this way, we can help people on their journey to eating more plant-based by allowing them to purchase plant-based foods in the section of the store where they are already purchasing other forms of protein. No pun intended, but we are meeting people where they are in their food journey and offering an easy switch!
WHY A BURGER FROM PLANTS THAT AIMS TO REPLICATE MEAT?
Our belief is that the best way to get people to eat less meat is by giving them what they love–in this case, a juicy delicious burger – without so many of the health, sustainability, and animal welfare downside of a traditional animal – based burger.
WHY DON’T YOU PUT THE BEYOND BURGER IN BOTH THE MEAT AND MEAT ALTERNATIVES SECTION OF THE STORE?
Dual-placement is a possibility but ultimately it’s up to the retailer. Our goal of placing The Beyond Burger™ in, at a minimum, the meat section of the store is our attempt to help attract carnivores to the category and help change that meat case to the protein case.”
WHAT KIND OF PROTEIN DO YOU USE?
The primary source of protein in The Beyond Burger™ comes from peas. It’s soy, gluten and GMO free.
HANG ON…IF THIS ISN’T BEEF, WHY ARE THE BURGERS RED?
Well, we used beets to do that! Amazing, right! We wanted to keep the whole experience of cooking burger as similar as possible for our flexitarian fans, so we’ve worked very hard to create a burger that changes color as you cook it just like animal protein.
WHY DOES THE BEYOND BURGER™ “BLEED”?
While we didn’t design The Beyond Burger™ to “bleed” per se, the beets we use to give the patty a red-meat appearance have led some in the media to remark that the burger “bleeds” beet blood.
HOW DO YOU REBUILD MEAT WITHOUT GENETICALLY MODIFYING ANYTHING?
This question gets back to the company’s basic thesis that meat’s core parts – amino acids, lipids, trace elements, carbs and minerals – don’t have exclusive residence in the animal kingdom. Our task is to eliminate the need for meat from animals and find the same or analogous materials in the plant kingdom. We are not inventing new materials but matching the plant equivalent and assembling it in the architecture of meat. And the way we do that assembly is similar to the simple process used to make pasta – we mix our plant-based ingredients, compress the mixture, and then shape it into final product (in our case, using a patty former).
HOW LONG HAD THE BEYOND BURGER BEEN IN DEVELOPMENT?
It’s really the culmination of 7+ years of work against our goal to understand meat, its composition, and associated sensory experience, better than anyone on the planet, and then rebuild that directly from plants.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
If you follow my blog at all – you know I adore Beyond Meat products – especially their chicken strips. I have posted many recipes using their products – loads of which can be accessed HERE. The chicken strips are especially effective in Asian-inspired dishes – and COLD chicken salad-style dishes. Here are a few pretty pics or recipes using Beyond Meat products
They have long had two styles of burger – a slider & a regular patty – seen above. They are GREAT! They would make any person ready to experience a meatless burger very happy. But – the revolutionary thing about their newest burger is that it can create the same level of satisfaction but in those expecting a REAL BEEF burger! Seriously! They are sold at these Whole Foods stores and at certain Veggie Grills. They were meant to be sold in the cold cases next to real ground beef but I had to ask to find them in Sherman Oaks – because they were in the freezer. But they are truly an exciting development. The color & texture when raw is exactly right. Take a look!
There it is grilling on my stove. Actually – these photos represent my lunch yesterday & today – hence the variations in my assembly. I cooked the one yesterday a tad longer (the one with no tomato). I cut it short today because I set off my smoke detector. The ONLY complaint I might whisper – if pressed – is that they kinda smell too much like real beef when cooking. I have not had a real hamburger since the eighties & the smell of cooking ground beef has never invaded my home. To my desensitized senses – it really seemed like a real burger cooking. But – it wasn’t! Otherwise – I could never have eaten it so red! I have not tried to cook one through (beyond heating it through) in an effort to showcase the real beef visuals. And – the aroma sells the realness in such a next level way. At any rate – these guys are INSANE! You could make meatballs or meatloaf of other ground beef recipes that call for a ground beef that is more pliable than the beefy crumbles. If you are a vegan/vegetarian with a meat-eater at your table – maybe try sneaking them one of these – with the appropriate toppings – and see if they even notice that they are not eating meat. These Beyond Burgers are a complete & total game-changer in the world of meat alternatives. I cannot sing their praises with more enthusiasm. Treat yourself!!!
Serving Size 1 Patty, 4 oz (113g)
Servings Per Container: 2
Amount Per Serving
Calories 290
Calories from fat 190
% Daily Value*
Total Fat 22g
34%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 450mg
19%
Total Carbohydrate 6g
2%
Dietary Fiber 3g
12%
Sugars 0g
Protein 20g
32%
Vitamin A
0%
•
Vitamin C
90%
Calcium
10%
•
Iron
25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs
FAQs
WHAT’S THE BEYOND BURGER™
The Beyond Burger™ is the world’s first plant-based burger that looks, cooks, and tastes like a fresh beef burger, and it’s coming to the refrigerated meat section of a store near you. It has all the juicy, meat deliciousness of a traditional burger, but comes with the upsides of a plant-based meal. The Beyond Burger™ packs 20 g of plant-based protein and has no GMOs, soy or gluten.
I WANT A BEYOND BURGER™! WHERE CAN I GET ONE?
For now, Whole Foods Boulder (Pearl Street Store). The Beyond Burger™ is in soft launch, with distribution planned for select Whole Foods stores. Our goal is expanded availability over the summer. Please sign up for our newsletter for updates on expansion plans.
HOW IS THE BEYOND BURGER DIFFERENT THAN THE BEAST?
The Beyond Burger™ is a ready-to-cook “raw” patty that looks, cooks, and tastes like a fresh beef burger, and it will be sold in the meat section of the store. The Beast is a precooked frozen patty shelved with other frozen items. Our goal in creating The Beyond Burger™ was to provide the full 360° mouth-watering, juicy, and delicious experience of beef but without so many of the health, environmental, and animal welfare downsides of traditional animal-based meat. On the other hand, we developed The Beast with nutrient density in mind, working with Brendan Brazier, a rockstar plant-based triathlete to develop it. The Beast has 23G of protein and a slew of vitamins, minerals, antioxidants, and omegas to help support performance and recovery for especially active folks.
WHY IS IT IN THE MEAT SECTION?
Great question. Part of our Future of Protein vision is to reimagine the meat section as the Protein Section of the store. In this way, we can help people on their journey to eating more plant-based by allowing them to purchase plant-based foods in the section of the store where they are already purchasing other forms of protein. No pun intended, but we are meeting people where they are in their food journey and offering an easy switch!
WHY A BURGER FROM PLANTS THAT AIMS TO REPLICATE MEAT?
Our belief is that the best way to get people to eat less meat is by giving them what they love–in this case, a juicy delicious burger – without so many of the health, sustainability, and animal welfare downside of a traditional animal – based burger.
WHY DON’T YOU PUT THE BEYOND BURGER IN BOTH THE MEAT AND MEAT ALTERNATIVES SECTION OF THE STORE?
Dual-placement is a possibility but ultimately it’s up to the retailer. Our goal of placing The Beyond Burger™ in, at a minimum, the meat section of the store is our attempt to help attract carnivores to the category and help change that meat case to the protein case.”
WHAT KIND OF PROTEIN DO YOU USE?
The primary source of protein in The Beyond Burger™ comes from peas. It’s soy, gluten and GMO free.
HANG ON…IF THIS ISN’T BEEF, WHY ARE THE BURGERS RED?
Well, we used beets to do that! Amazing, right! We wanted to keep the whole experience of cooking burger as similar as possible for our flexitarian fans, so we’ve worked very hard to create a burger that changes color as you cook it just like animal protein.
WHY DOES THE BEYOND BURGER™ “BLEED”?
While we didn’t design The Beyond Burger™ to “bleed” per se, the beets we use to give the patty a red-meat appearance have led some in the media to remark that the burger “bleeds” beet blood.
HOW DO YOU REBUILD MEAT WITHOUT GENETICALLY MODIFYING ANYTHING?
This question gets back to the company’s basic thesis that meat’s core parts – amino acids, lipids, trace elements, carbs and minerals – don’t have exclusive residence in the animal kingdom. Our task is to eliminate the need for meat from animals and find the same or analogous materials in the plant kingdom. We are not inventing new materials but matching the plant equivalent and assembling it in the architecture of meat. And the way we do that assembly is similar to the simple process used to make pasta – we mix our plant-based ingredients, compress the mixture, and then shape it into final product (in our case, using a patty former).
HOW LONG HAD THE BEYOND BURGER BEEN IN DEVELOPMENT?
It’s really the culmination of 7+ years of work against our goal to understand meat, its composition, and associated sensory experience, better than anyone on the planet, and then rebuild that directly from plants.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
There has been a huge rise in food services that send either already-prepared meals to your home for you to heat up and, more interestingly, ones that send pre-measured fresh ingredients & recipes & you make the food at home. I tried Blue Apron – which is the latter service – and was not totally impressed. One issue was the lack of selection for vegetarians (and nothing for vegans) & the fact that there was no option for a single person. Their subscription plan meant I would get 3 meals – for two – each week – which meant six of my seven dinners were decided for me each week – with me eating the same thing twice – three times in a row. Also – if you happened to LOVE a dish – you could not order it again soon – but had to wait – indefinitely – hoping it would eventually reappear in the cycle.
Chef’d has solved those problems. No subscription – meaning order what you want & when you want it. Get the same thing every day for two weeks – or just get one thing – different things – a few times a month. Here is how they work:
Choose from Famous Recipes
Browse through hundreds of recipes from your favorite chefs, and cook them in the comfort of your own home!
From Our Kitchen to Yours
Fresh pre-portioned Ingredients delivered to your door. Reorder what you like, when you like. No subscriptions!
Cook, Love, Live
Enrich your life by creating memorable delicious experiences of love through our hand-cultivated recipes.
And look at the various tastes & lifestyles they accommodate
Shop Meals
LIFESTYLES:
FAMILY FRIENDLY
GOURMET
VEGETARIAN
GLUTEN FREE
PROTEINS:
BEEF
CHICKEN
SEAFOOD
LAMB
PORK
TURKEY
VEGAN
HERE is the list of the famous chefs contributing recipes. And HERE are the vegan & vegetarian meals currently offered (kind of amazing looking). I was given the opportunity to try the service & jumped at the chance. I am a long-time fan of Beyond Meat & the pairing of these two companies is exciting to me. I got the Beast Burger & Tacos & will post about the burger here – and the tacos in another post HERE.
Here is what showed up (for the burgers):
The box included everything I needed to make 4 Beast Burgers & the Cucumber Dill Salad. I take childlike delight in tiny condiment bottles – to the degree that I didn’t want to open these & used some existing condiments I had. So goofy.
Anyway – everything is outlined very clearly & the ingredients are pre-measured so – no measuring & no extra ingredients to leave around, unused, forever.
The Cucumber Dill Salad came together in five minutes & was tangy & crisp & light.
And – no surprise – the Beast Burger was huge & meaty & delicious! I have had many Beyond Meat burgers in the past but – it was nice to have all the things I needed right there – including just 4 buns for the 4 burgers. My freezer is jammed with freezer-burned buns that I stuck in there after buying a whole bag but only wanting one burger.
Assembled – the burger really is a beast & just as messy as any burger ad you see on TV – in the best possible way. I feel like this is a great choice for a family of four on a night when there is minimal time to get dinner together – OR – to bring to a meat-eaters BBQ. With this meal plan – you can walk into a BBQ with everything you need to provide 4 vegans/vegetarians with something as tempting as anything else likely to be served there – no fuss & no waste.
Be sure to check out their TACO dinner (seen below) HERE.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
First of all – every month Beyond Meat posts coupons HERE so be sure to download a few.
Secondly, those sliders above are my Beyond Meat Vegan Beastly Nacho Cheese Sliders that I posted yesterday. For a review of the product (which really applies to both the sliders & burgers) – read that post.
Today, I experimented with the full-sized burgers. I made this bad boy this morning & could not resist eating it – despite the fact that it was 8am. SO DELICIOUS.
I used the center Chao cheese seen above which did not really melt – as you can see in the photos – despite trying to increase the heat by putting a pan over the burger while it cooked.
I zapped a slice in the microwave for 30 seconds which destroyed it. I zapped the cheeseburger 20 seconds and achieved little. I stopped trying because I hate microwaves (I think they make your food toxic) and this cheese tastes REALLY good so melting was not 100% necessary.
I added avocado, tomato, Bubbie’s dill relish, red onion, lettuce, Dijon & ketchup, pickles and some sport peppers. You can add anything you prefer – but these burgers are amazing and each patty only has 260 calories. The Chao cheese has 60. Healthy & vegan, kids!!! Have a cruelty-free 4th of July!!!
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
~
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
~
These patties are genuinely spicy & pretty tasty but they definitely benefited from the various toppings – especially the sriracha mayo. Plain – they seem a bit lacking but that would really be true of any veggie patty, I think. As pictured here, the patties themselves are vegan but I used real cheese & real mayo to top them. If you are vegan – simply make the sriracha mayo with a vegan mayonnaise & either omit the cheese or use a vegan one.
The other thing about these is that they are pretty close to the color of real ground beef – especially when the patties are raw. Take a look.
I made these into little sliders but you can make them full-sized, if you prefer. There are a few steps involved, like cooking the rice & lentils but the steps are not complicated. I used this red cargo rice but any brown rice would do.
I used arugula & tomato but you can top these the way you would top any burger. Still – the spicy arugula, sriracha mayo & the spicy patties made for a pretty powerful taste treat sensation! Also, once cooked, these guys should store in the fridge pretty well for a few days.
Vegan Beet, Lentil & Rice Burger Sliders with Arugula, Sriracha Mayo & Smoked Black Pepper Cheddar
Makes 10 slider-sized patties
INGREDIENTS
For the Vegan Beet, Lentil & Rice Burgers
1 large shallot small onion – chopped
4 garlic cloves – chopped
Olive oil
1 cup of raw beets – peeled & grated
1 plus 1/2 cups cooked lentils
2 cups cooked brown (or other) rice
1 tsp smoked paprika
1/2 tsp ground thyme
1 tsp salt
1 tsp pepper
1/2 tsp cayenne (or to taste)
Slider or burger buns
Garnish: arugula, sliced tomato, smoked pepper cheddar or other cheese or vegan alternative
For the sriracha mayo
1/4 cup mayo (vegan or otherwise)
1-2 TBS sriracha (or to taste)
DIRECTIONS
For the Vegan Beet, Lentil & Rice Burgers
Peel & grate the raw beets. I grated them in a food processor. Cook the rice & let it cool. Cook the lentils, drain & cool. Measure out the amounts of each needed & set aside. Divide the lentils into 1 cup & 1/2 cup portions.
Heat about 1 TBS olive oil & saute the shallot/onion until translucent. Add the garlic & saute another minute.
In the food processor, pulse the cooked shallot/onion & garlic, beets, cooked rice, 1 cup cooked lentils & the spices until a meaty texture is achieved.
Mix in the 1/2 cup of reserved, cooked lentils & adjust the seasoning. For patties. I used a cookie cutter that was the size of the slider buns.
Treat a pan or griddle with cooking spray & cook these guys over medium heat for about 2 minutes per side or until they just begin to char. If using cheese add it once you flip them them. Cook until the cheese is melted. Covering the pan might help speed that melting process along.
For the sriracha mayo
Simply mix the mayo & sriracha & adjust it to suit your taste.
Now simply assemble your sliders as you like. I cannot recommend arugula highly enough.
Delightful-Delicious-Delovely 