Thankfully, Sherri submitted two recipes for our annual recipe contest, both of which have become favorites of our judges. We published the first of Sherri's recipes as our Incredible Edible Recipe for the month of April. And, we're proud to publish her second recipe, South of the Border Chipotle Mushroom Sliders, as our Incredible Edible Recipe for June.
The recipe is a little deceptive because it seems rather straight forward and simple. It's not until you actually read the list of ingredients and think about the flavors and intensity that comes from building upon them that you begin to grasp the full burst of flavor that accompanies the first bite of the slider.
Be prepared: these sliders are not for the faint of heart ... and they can be quite addictive!
What a winning smile!
South of the Border Chipotle Mushroom Sliders
For the sliders you will need:
1 - 1/4 pounds 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
12 slider buns or dinner rolls, sliced in half
For the mushroom topping you will need:
2 tablespoons extra virgin olive oil
8 ounces portabella mushrooms, chopped
2 jalapeno peppers, de-seeded and chopped
1 shallot, chopped
2 garlic cloves, chopped
2 teaspoons Mexican blend spices
Juice & zest of 1 lime
Sea salt, to taste
- 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 topping ingredients to skillet. Sauté for 6-8 minutes.
- 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.
- To serve, place grilled slider on bun, top with slice of red onion, a spoonful of the mushroom mixture and of the remaining salsa.