Chipotle Mayo Sliders Recipes

CHIPOTLE SLIDERS

Steps:

• Place 2 rolls in a food processor; process until crumbly. Transfer to a large bowl; add the salt, pepper and 6 teaspoons chipotle peppers. Crumble beef over mixture and mix well. Shape into 10 patties., Grill burgers, covered, over medium heat for 3-4 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted., Split remaining rolls and grill, cut side down, over medium heat for 30-60 seconds or until toasted. Combine mayonnaise and remaining chipotle peppers; spread over roll bottoms. Top each with a burger. Replace roll tops.

CHIPOTLE MAYONNAISE

Steps:

• Place the mayonnaise, chipotle pepper, adobo sauce, lime juice, and 1 1/4 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Refrigerate for up to a week.

SPICY BLACK BEAN SLIDERS WITH CHIPOTLE MAYONNAISE

Steps:

• Mix all ingredients together in a small bowl. Refrigerate in an airtight container until ready to use.
• Place beans in a small bow and mash with a fork or potato masher. Add egg, bread crumbs, adobo sauce, oregano, cumin, smoked paprika, cayenne (if using), salt and pepper. Mix well.
• Form into one-ounce patties - about 2 tablespoons per patty - by rolling mixture into a ball, packing together firmly, then flattening slightly.
• Add the olive oil to a large saute pan over medium heat. Working in batches so that the burgers aren't too crowded, cook one one side until browned - about 5 minutes, then carefully flip and cook until browned and cooked through, about 10 minutes total.
• Remove patties to a paper-towel-lined plate to drain and cool slightly.
• Put slider buns sliced-side up on a cookie sheet. Add black bean patties to the bottom halves of the buns and top with cheese. Place under oven broiler until cheese has melted and buns are golden brown, about one minute (depending on your broiler - just watch carefully!)
• Remove from oven and slather chipotle mayo on the inside of the bun tops. Top burgers with red onions and pickles, sandwich with the bun top, and secure with a toothpick or skewer. Serve immediately.

SLIDERS WITH CHIPOTLE MAYONNAISE

Steps:

• Chipotle Mayonnaise: Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.
• Sliders: Preheat grill over medium-high heat.
• Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper.
• Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.
• Place the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings.

CHIPOTLE SLIDERS

Steps:

• Heat grill to medium-high heat.
• Mix ground beef and chorizo; shape into 12 (3-inch) patties.
• Grill 4 min. on each side or until done (160ºF), topping with Singles for the last minute. Meanwhile, mix mayo and peppers.
• Fill rolls with burgers and mayo mixture.

CHICKEN CHIPOTLE SLIDERS

Steps:

• For the chipotle aioli: Process the mayonnaise, cilantro, lime juice, honey, chipotle peppers and adobo sauce in a food processor until combined. Refrigerate for at least 1 hour.
• For the sliders: Line a baking sheet with parchment. In a large mixing bowl, combine the chicken, taco season and oil. Form 12 patties roughly 1/2-inch thick and place them on the prepared baking sheet. Refrigerate for 30 to 60 minutes.
• Prepare a grill for medium direct heat. Grill the sliders until the edges start to turn a lighter white and the juices pool at the top, about 3 minutes. Flip the sliders and place a piece of cheese on each. Remove the sliders when the cheese is melted and the internal temperature of the chicken hits 165 degrees F on an instant-read thermometer.
• Place a slider on the bottom section of a bun, top with some aioli, watercress and the top section of the bun.

BACON AND GORGONZOLA CORNBREAD SLIDERS WITH CHIPOTLE MAYO

Steps:

• Heat oven to 400 degrees F. Spray 2 cast iron straight-sided muffin pans (6 cups each) with no-stick cooking spray. Stir together cornbread mix, flour, milk, sour cream, and egg in medium bowl until well blended. Stir in chives, bacon, and cheese. Fill prepared muffin pans 3/4 full. Bake 10 to 12 minutes or until golden brown. (Any remaining batter may be made into additional muffins.)
• Melt butter in a 12-inch Lodge cast iron skillet over medium-low heat. Add onions. Cook until onions are translucent, 8 to 10 minutes. Remove onions and set aside.
• Combine ground chuck, egg, bread crumbs, garlic, salt, and pepper in large bowl. Blend well. Divide into 12 equal portions. Pat out into thin burgers. Cook in skillet over medium to medium-high heat until done. Top each burger with slice of cheese.
• Combine mayonnaise, chipotle pepper and adobo sauce. Slice cornbread to make buns. Spread thin layer of chipotle mayo on top and bottom. Place burger on bottom halves. Top with onions. Place top on burger.