Are you a slider purist? Small burgers coined as sliders were created in 1921 by a joint in Wichita, Kansas called White Castle. it’s not just a mini hamburger, but something much more specific. It’s a thin piece of beef, cooked on a griddle with onions and pickles on a small square bun. The steam from the onions is as important as the heat from the griddle when the small buns are placed on top to absorb the pungent flavor. Even Time Magazine puts White Castle’s sliders at the top of “the most influential burger of all time” list.
Even though I was born in Wichita, sadly I’ve never had a White Castle Slider and I’ve resisted buying the frozen packages at the market. The first small burger I ever held in my hand was at a Tapas bar in California. My slider experiences simply have not given me the opportunities needed to be a purist. I put Bob Evans breakfasts in a similar culinary void. 🙂
Small, soft, irresistible and very popular, mini burgers have gone gourmet and you can find hundreds of recipes and flavor combinations. How about these small bite, “Classic” Chicago Style Polish Sausage Sliders from Taste With the Eyes, or from Authentic Suburban Gourmet, Crab Cake Sliders With Jalapeño Aioli. For you purists calling these sandwiches sliders are most certainly not terms of endearment, but to me, well I want to try them all.
About the only thing my Mexican themed mini burgers have in common with the original is the small bun and dill pickles. The beef is simply seasoned with salt, pepper and ancho chile powder. I’ve topped them with red wine caramelized onions, Chipotle mayo, Monterey Jack cheese and some lettuce. Full of flavor, we enjoyed every bite. The smoky heat of the chipotle mayonnaise is a great partner for the brighter heat of the ancho chile flavored beef. The sweet onions blended everything together for a wonderful burger. I hope you give these Mexican sliders a try.
With this easy Sweet Corn with Avocado and Cilantro. A delicious side dish for any Southwestern main course offering.
- 1 large sweet onion sliced
- 2 tablespoons olive oil
- 1/4 cup cabernet wine
- 1/2 cup mayonnaise
- 1 chipotle pepper in adobo sauce seeds removed and chopped
- 1 teaspoon adobo sauce
- 1 pound 90-10 ground beef
- 1 tablespoon Ancho chile powder
- salt and pepper to taste
- sliced dill pickles
- Monterey jack cheese shredded
- Red leafed lettuce
Heat a saucepan over medium high heat and add the olive oil. When oil is hot add onions. Turn down to medium low heat and cook onions for about 30 minutes, stirring often. Add the cabernet about halfway through cooking. Set aside.
In a small bowl, combine mayonnaise, chipotle pepper and adobo sauce. Mix well.
In a bowl combine ground beef, ancho chile powder and salt and pepper. Gently mix to blend flavors. Form into 6 small burger patties.
In a grill pan or on outdoor grill, grill burgers about 5 minutes per side. Add cheese just before removing from heat.
To build your sliders, place pickle slices on bottom bun. Top with burger patty with chipotle mayo, caramelized onions, lettuce and top bun. Serve immediately.
South of the Border Sliders…They’re what’s for Dinner.