Saturday, February 2, 2013

Beef Chuck Sliders with Chipotle Mayo

Makes 12 sliders


2  pounds ground chuck
2 garlic cloves, minced
2 tablespoons chopped cilantro leaves
3 tablespoons olive oil
1 tablespoon Dijon mustard 
1 teaspoon season salt
1 teaspoon pepper
1 teaspoon thyme

6 pieces of thick sliced pepper bacon, cut in half to make 12 short pieces
12  slices Swiss cheese 
12 leaves peppery arugala
3 Roma tomatoes, sliced
24 bread and butter pickles
slices of sweet red onion (optional)
12 soft potato or dinner rolls, sliced

Chipotle Mayo:
1/2 cup Mayonnaise
2 chipotle chiles with 1 teaspoon adobo sauce, finely chopped
1 teaspoon freshly-squeezed lime juice
1/2 teaspoon powdered garlic
Salt and pepper to taste


Prepare the grill by rubbing or brushing oil on the grate and heating the temperature to 500ºF. or- Heat a skillet on medium high and add a couple of tablespoons of olive oil.

In a fry pan, cook bacon until crispy and set aside. 

Using a fork or your clean  hands,  mix together the first 8 ingredients in a bowl. Divide the mixture into 12 equally sized portions and roll into balls and flatten.

Grill the patties until you have reached desired doneness and flip over. Once patties are ready, add cheese slice to the hot patty.  Warm the rolls on each side for a couple of minutes

Spread with chipotle mayo and top with lettuce, tomato, pickle and onion.Top with bun and use a toothpick to hold together.

Serve with your favorite fries or chips.