1. Preheat your cooker to 400°F. Slice your onions into thin rings. Cook in a Lodge Logic 12″ Cast Iron Skillet over low heat (stove/side burner), add in a couple tablespoons of vegetable oil and a pinch or salt. Stir occasionally. Cook until onions have caramelized, browned lightly and shrunk considerably.
2. Place the Anaheims on the hot grill. Grill until skins are blackened. Place in a Ziploc bag for 15 minutes. Peel the skins from the peppers and remove the stems and seeds. Cut the roasted peppers into squares about the same size as the slider buns.
3. Combine the beef, 505 Hatch Valley Flame Roasted Green Chile, Chili Dawg’s Green Chile Seasoning, salt and Worcestershire. Mix thoroughly to combine. Using a slider press will make portioning easier, form the meat into slider patties. Refrigerate until ready to grill. Grill the burgers at 400°F until they reach an internal temperature of 165°F (check the temperature using an instant read thermometer like the Maverick PT-75). While the burgers are cooking, toast the buns either in a little butter in a skillet, or on the grill.
4. Assemble the burgers: Bottom bun, roasted Anaheim, burger, caramelized onions, a spoonful of blue cheese dressing, then top bun.

Blue Cheese Dressing

1. Reserve 2 oz of the blue cheese. Combine the remaining ingredients in a blender. Blend until smooth.`
2. Add the remaining 2 oz of crumbled blue cheese. You can adjust thickness by using more or less cream.