Pimento Cheese Sirloin Sliders

From Rachael Ray Magazine (you know Rach, dates on your pages would be super helpful)

Ingredients:

• 16 slices white or wheat bread
• 1 1/2 lbs ground beef sirloin
• 2 to 3 garlic cloves, grated or finely chopped
• 3 to 4 tbs gated onion
• 1 tbs paprika or sweet smoked paprika
• 1/2 cup lager beer (I used a bottle of Dogfish head)
• Salt and pepper
• Olive Oil
• 2 tbs butter
• 2 tbs flour
• 1 cup milk
• 1 cup shredded sharp yellow cheddar cheese
• 3 tbs well-drained chopped pimentos
• 1 tbs yellow mustard
• several drops hot sauce
• 8 slices dill pickle chips

Preparation:

Heat the oven to 350 degrees F. With a biscuit cutter, cut the bread into 3 inch rounds or trim into slider sized squares. Arrange on a baking sheet and bake until lightly toasted and golden, 8 to 10 minutes.

Combine the meat with the garlic, onion, paprika, beer, salt and pepper. Mix and form 8 burger (about 3 inches each) and drizzle with olive oil. Heat a griddle pan or large cast-iron skillet over medium-high heat. Cook the patties for 3 to 4 minutes on each side.
Meanwhile, in a saucepan, melt the butter over medium heat. Whisk in the flour and milk and simmer to thicken for about 3 minutes; season with salt and pepper. Melt in the cheese and stir in the pimentos, mustard and hot sauce.

Divide the patties among 8 toast slices and top with the cheese sauce and another slice f toast. Garnish with the pickles and secure with toothpicks.