Cookbook:Tex-Mex Sliders

Cookbook | Ingredients | Recipes | Tex-Mex Cuisine

Why do they call them sliders? Probably because they slide down so fast!

Ingredients

• 1 pound (450 g) 80/20-ratio ground chuck
• ¼ tsp freshly-ground cumin
• ½ tsp garlic powder
• ½ tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 tbsp chipotle powder
• 4 thin slices Monterey Jack cheese
• 16 ea. 1-inch buns, split in half and toasted
• Butter

Directions

1. Preheat an electric griddle to 350°F.
2. Combine seasonings. Set aside.
3. Place meat out on a parchment-lined sheet pan and cover with plastic wrap. Roll out with a rolling pin until meat fills pan.
4. Remove entire sheet of parchment, including meat, from pan. Remove meat and cut into 16 equal patties with a pizza cutter.
5. Sprinkle both sides of each patty with seasoning mixture. Cook on preheated griddle 1 minute per side, putting cheese on cooked side after flipping.
6. Meanwhile, spread butter on each bun. Place a patty in each bun and close. Serve warm with desired condiments.