• 4 beef t-bone steaks, medium thickness
• 1/2 cup honey
• 1/2 cup lime juice
• 1/2 cup fresh cilantro, chopped
• 1/4 cup Dijon mustard
• 2 tablespoons canned chipotle chiles in adobo, minced
• 2 tablespoons adobo sauce
• 6 fresh garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon pepper

Put the steaks in a very large re-sealable plastic bag.

Mix all the remaining ingredients in a large bowl to make the marinade. Pour this marinade in on the steaks and re-seal the bag. Marinate the steak for at least 1 hour. Overnight is fine.

Remove the steaks from the bag after marinating is finished and pour the marinade into a saucepan. Bring to a boil over low heat and allow the marinade to simmer for 5 minutes. Use half for basting the steaks as they grill and the other half to serve on the steaks at the table, for those who desire it, (serve “on the side”).

Grill the steaks as you like. High heat is advisable. I like 4-5 minutes per side. No more.

NOTE: It is very important that the marinade be boiled to destroy harmful bacteria before basting the steaks or before serving it at the table as a sauce.

source: Marlboro outdoor cookbook

• 1 pound of ground turkey
• 1 teaspoon Balsamic vinegar
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 1 ½ tablespoon crushed garlic
• ¼ cup panko breadcrumbs
• ½ cup finely diced water chestnuts

Mix the ingredients well. Let the mixture rest for 15-30 minutes in the refrigerator. Preheat grill to medium-high, somewhere just south of 400°.

Remove the mixture from the fridge and divide into four to six equal portions. Form each portion into a ball and then gently press down on the top of the burger to form the patty. Don’t squash that thing. Geez.

Grill burgers until a slight char begins to form around the edges. No more than 4 to 5 minutes per side. The turkey is much leaner than ground beef so it can dry out very quickly.

source: my friend, adam suillivan

• 1 pound of ground Llama
• 2 packages of Kings Hawaiian sweet rolls (you will only need 16, freeze the other 8 rolls)
• 1 teaspoon each of kosher salt and pepper
• 1 1/2 teaspoons ground cumin
• 1 1/2 tablespoons dried oregano
• Half a sweet vadelia onion, chopped to a medium dice
• extra-virgin olive oil
• chopped, fresh cilantro
• grated Reggianito cheese (a fine substitute is Parmigiano-Reggiano)

The sweet rolls can be toasted a few hours ahead of time. Just slice them in half and toast the buns, cut side down on the top rack of your grill. I generally like to leave them on for a good 3-5 minutes when the grill is around 400°. It depends on two factors: how far is the top rack from the flame and how toasted do you like your buns? Don’t tell me… I’m not sure I want to know about your buns after all.

Pre-heat your grill to medium high, setting the grate approximately 4″ from the heat. Caramelize the onion in a large saucepan. Keep warm in the oven while the burgers cook.

Combine the ground Llama, salt, pepper, cumin, and oregano in a large bowl. Mix thoroughly by hand. You might notice the meat becomes darker from the cumin – trying to get that color uniform throughout the meat is a good way to ensure even distribution of the spices. Once mixed, form 1 ounce ‘patties’ that you can flatten slightly before grilling.

Cook the burgers on the grill until they are medium rare. Its key to not over cook the slider, unless you like dry meat. I personally don’t.

Assemble your slider by placing a burger on the toasted bun bottom. Top the burger with a little cilantro, some grated cheese and onions. Not necessarily in that order. Makes 16.

source: based on a recipe first published by Real Simple