Time 20m Yield 6 to 8 servings Number Of Ingredients 12 Steps:
For the chipotle mayonnaise: Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper. For the 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.
Time 25m Number Of Ingredients 7 Steps:
In a large bowl combine the beef, pureed chipotles in adobo, salt and onion. Hands are best for this. ¼ cup at a time, form the mixture into small patties. Heat a grill pan over medium high heat. Pan grill the burgers for 3 to 3 minutes on each side, until they are done to your liking. Serve on the buns (toasted if you wish) with the salad/slaw and some blue cheese dip.
Time 30m Yield 10 sliders. Number Of Ingredients 7 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.
Time 8h35m Yield 20 servings. Number Of Ingredients 18 Steps:
Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. In a small bowl, combine chipotle peppers, adobo sauce, barbecue sauce, water, garlic, cumin, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork to slow cooker; heat through. , For coleslaw, in a large bowl, combine cabbage, mango, pineapple, cilantro, lime juice, salt and pepper. Place 1/4 cup pork mixture on each roll bottom; top with 2 tablespoons coleslaw. Replace tops.
Time 30m Yield 8 Number Of Ingredients 19 Steps:
Combine honey, water, ketchup, vinegar, chili powder, salt, and hot sauce for honey-chipotle sauce in a small saucepan. Bring to a simmer and cook, stirring frequently, 2 to 3 minutes. When reduced to desired consistency, remove from heat. Combine flour, garlic powder, salt, and pepper for chicken in a shallow bowl. Place beaten eggs in a separate bowl. Combine bread crumbs and paprika in a third bowl. Coat chicken tenders in the flour mixture, then into the egg mixture, and then in the bread crumb mixture. Heat oil in a large skillet over medium heat. Place chicken in the hot oil and cook until the breading is golden brown and the chicken is fully white and no longer pink or translucent in the center, 3 to 6 minutes per side. Transfer to a paper towel-lined plate to drain excess oil. Toss tenders in honey-chipotle sauced until coated and place on the bottom half of potato rolls. Top chicken with a dill pickle round and lettuce. Serve.
Time 1h20m Yield 12 sliders Number Of Ingredients 11 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.
Time 8h10m Yield 20 sliders Number Of Ingredients 11 Steps:
Whisk together water, salsa, and seasoning packets. Place roast in crock pot and pour seasoned mixture over roast. Cook on low for 8-10 hours. Shred beef. To make sliders: Cut each roll in half and place on a baking sheet. Place a slice of swiss cheese on each roll. Place baking sheet in oven and broil for 1-2 minutes until rolls are golden and cheese is melted. For chipotle sauce mix together sour cream, chili sauce and horseradish sauce. Remove rolls from oven and place a spoonful of shredded beef on bottom part of roll. Spread chipotle sauce on the top half of roll. Place top half on beef to make the slider.
Time 20m Yield 8 sliders Number Of Ingredients 12 Steps:
Preheat grill over medium-high heat. To make the Chipotle Mayonnaise: Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper. To make the Sliders: 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, then flip and cook another 4 minutes. When the sliders are about done, top with 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.
More about “chipotle sliders recipes”
Time 20m Yield 12 servings Number Of Ingredients 6 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.
