South of the Border Chipotle Mushroom Sliders
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Packed with flavor, these Mexican sliders have just the right amount of earthiness, spice and heat that the whole family will enjoy.
- Prep time
- 15 mins
- Cook time
- 15 mins
- Yield
- 12 sliders
Ingredients
For the sliders:
- 1 1/4 pound ground sirloin
- ¼ cup chipotle salsa, divided
- 1 tablespoon chopped cilantro
- ½ teaspoon Mexican Oregano
- sea salt & black pepper to taste
- 12 (2 inch) slices jalapeno havarti cheese
- 1 small red onion, sliced
- 2 tablespoons extra virgin olive oil
- 12 slider buns or dinner rolls, sliced in half
For the mushroom topping:
- 2 tablespoons extra virgin olive oil
- 8 ounces portabella mushrooms, chopped
- 2 jalapeno peppers, deseeded and chopped
- 1 shallot, chopped
- 2 garlic cloves, chopped
- 2 teaspoons Mexican blend spices
- juice & zest of 1 lime
- sea salt to taste
Instructions
- Mix sirloin, half of the salsa, cilantro, oregano salt and pepper; do not overwork the beef. Form 12 sliders.
- Heat a large skillet to medium-high heat; add olive oil. Add mushroom ingredients to skillet. Sauté for 6-8.
- Meanwhile, prep grill to medium high heat. Grill burgers for 3 minutes, flip and grill for another 2-3 minutes until desired doneness. Top each burger with a cheese slice the last minutes of grilling time. Grill buns until nice and toasty.
- Assemble sliders-bottom half of bun, salsa, onion slices, burger, mushroom mixture and top of bun
