Mexican Sliders Recipe

Mexican Sliders Recipe
Staff Writer
Mexican Sliders
Elissa Kriezman

Mexican Sliders

Mexican sliders? Sure, why not? This recipe makes three sliders, but you’ll definitely need more than that for a party, especially at the rate these will fly off the serving platter. Scaling this recipe up shouldn’t be a problem, though; you’ll have plenty of aioli as is. — Will Budiaman

3
Servings
707
Calories Per Serving
Deliver Ingredients

Ingredients

For the chipotle aioli

  • One 7-ounce can chipotle chiles in adobo
  • 4 cups mayonnaise
  • Salt, to taste

For the sliders

  • Three 1 ½-ounce burger patties
  • Salt and pepper, to taste
  • Ancho powder, to taste
  • 3 mini hamburger buns, split
  • 1/4 cup onion, caramelized
  • 6 slices pepper jack cheese
  • 1 tablespoon chipotle aioli
  • 6 pickle slices

Directions

For the chipotle aioli

Purée the chipotle peppers with the mayonnaise in a blender or food processor. Season with salt, to taste, and set aside.

For the sliders

Preheat the grill or griddle over medium-high heat.

Season the beef with salt, pepper, and ancho powder, to taste. Place on the grill and cook for 4-5 minutes. Flip and cook until desired doneness is achieved. Meanwhile, toast the buns on the grill and heat the caramelized onions.

Just prior to removing the burgers from heat, top with cheese. Remove from heat once the cheese has softened. Lay the beef patty on the bottom bun followed by the caramelized onion, 1 teaspoon chipotle aioli, and 2 pickle slices, then top with the other half of the bun. Repeat with all of the burgers.

Nutritional Facts

Total Fat
42g
60%
Sugar
11g
12%
Saturated Fat
17g
71%
Cholesterol
134mg
45%
Carbohydrate, by difference
39g
30%
Protein
43g
93%
Vitamin A, RAE
33µg
5%
Vitamin B-12
5µg
100%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
25µg
28%
Calcium, Ca
207mg
21%
Choline, total
123mg
29%
Fiber, total dietary
4g
16%
Folate, total
83µg
21%
Iron, Fe
11mg
61%
Magnesium, Mg
55mg
17%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
378mg
54%
Riboflavin
1mg
91%
Selenium, Se
52µg
95%
Sodium, Na
1158mg
77%
Thiamin
1mg
91%
Water
159g
6%
Zinc, Zn
9mg
100%

Mexican Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Mexican Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Mexican Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.