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1
In a cocktail shaker, stir together the tequila, harissa paste, tomato juice, lime juice, Worcestershire sauce, celery salt, horseradish, onion and Tabasco.
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2
Divide among 4 ice-filled highball glasses.
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3
Garnish with Mini Sliders.
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4
Preheat the oven to 400 degrees F.
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5
Toss the cherry tomatoes with the horseradish, shallot and olive oil.
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6
Season with salt and pepper.
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7
Place the tomatoes in a baking dish and roast until they are just wilted, about 5 minutes.
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8
Allow to cool to room temperature.
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9
Divide the ground beef into 4 even patties slightly wider than the buns (the beef will shrink during cooking); do not overwork the meat, handle it just enough to form the patties.
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10
Season the patties liberally with salt and pepper on both sides.
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11
Heat a griddle or cast-iron pan over medium-high heat.
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12
Place a small amount of clarified butter or canola oil into the pan or griddle, and sear the burgers on both sides until charred.
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13
Transfer burgers to the oven and cook until they reach your desired temperature, about 4 minutes for medium rare.
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14
Allow the burgers to rest for 5 minutes.
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15
In the same pan, toast the buns until golden brown.
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16
Brush one side of the buns with mustard, and place the patties on the buns.
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17
Top with slices of preserved lemon, followed by the tomatoes.
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18
Cover with the bun tops and skewer one cornichon on a wooden skewer and use it to secure the slider.
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19
Serve warm.
