Sliders with Chipotle Mayo

I am a Food Network junkie. Some days, I wish I was Bobby Flay, the ultimate celebrity chef and my personal food hero. If you watch Food Network, you’ve also heard of Paula Deen, the infamous cook that defines “a little bit of butter” as a whole stick of it. Anyways, Paula Deen is to butter as Bobby Flay is to ancho chili pepper. I swear, he uses that stuff in every dish, but who can go wrong with more chili pepper? Love it.

In my quest to find a burger recipe, I came across a highly reviewed recipe for sliders. It was from Food Network and from Bobby Flay. It, of course, has adobo chipotle chilis too.

This was perfect complement to what we were whipping up for our lunch party this past weekend. It was big enough to be filling, but small enough that it didn’t dominate the meal. Also, the ancho chili complemented the skewered shrimp and gazpacho dishes we were serving.

The sliders are simple. No onions, no worcestershire, and no egg. Just ground beef, salt, and black pepper. The chipotle mayo is what really shines and what makes these slidersy a hit. Another benefit of serving sliders is that the cook fairly fast, as they are about half the size of a regular burger.

I recommend this recipe, so try it for yourself.

Ingredient for chipotle mayo:

  • 1 cup mayonnaise
  • 2 chipotles in adobo sauce
  • 1 tablespoon adobo sauce
  • ½ lime, juice
  • Salt and freshly ground black pepper

Ingredients for sliders:

  • 1 to 1 ½ pounds ground chuck, 80/20
  • Salt and freshly ground black pepper
  • Cheese slices, your choice
  • Mini burger buns
  • 2 oz of butter, cut into small chunks  

Burger Bar (if desired):

  • Chipotle Mayonnaise
  • Pickles
  • Red onion slices       

Let’s start with the chipotle mayo. Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.       

Start the grill to medium-high heat. For the sliders, form the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper. Push in a few little chunks of butter. You can substitute butter for small chunks of cheese for an added flavor.

Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.
Place the slider on mini burger buns and top with chipotle mayo and any other desired toppings. In the photo above, we threw in some grilled sirloin steak and a spicy grilled shrimp for added deliciousness.

Grilled Mexican Street Corn

Grilled corned is a quintessential dish from summer bbqs. Grilling corn au-natural pairs its juicy sweetness with a crunchy char texture unfound in any other veggie. A few years back, we went to the Minnesoda State Fair and gobbled up several husks of grilled corn topped with butter and Old Bday – so delicious.

Back in NYC, there’s this one restaurant, Cafe Habana, that is known for their grilled cuban corn. Their grilled corn has always inspired us to make it ourselves.

This weekend, we finally had the perfect opportunity. We found a recipe that produced a similar style grilled corn and decided to try it out. It’s listed below.

It’s simple, tasty, and affordable. Our guests absolutely loved it – we’re pretty sure each person had at least one whole husks of grill corn. 


  • 6 ears of corn, husks and silk removed
  • ¼ cup mayonnaise
  • 3 tablespoons sour cream
  • ¼ teaspoon ground cumin
  • Pinch salt
  • 1 cup freshly grated Cotija cheese (about 4-5 ounces)
  • Ground chili powder (or ground cayenne pepper or ground chipotle)
  • 1 lime, cut into 6 wedges, for serving

Fire up the grill and get all ingredients ready.

Microwave 3 ears of corn at a time in a covered container, 5 minutes. When first batch is done, microwave the second batch.

While corn is cooking stir mayonnaise, sour cream, cumin and salt together in a small bowl and set aside. Place grated cheese on a large plate and set aside.

When corn is done in the microwave, grill it, turning frequently, until browned in spots, about 10-12 minutes. When corn is done on the grill, attach corn holders to each ear, and, working quickly, smear each ear with the mayonnaise mixture (this is the glue for the cheese), and then roll it in the grated cheese, sprinkle with chili powder and place on a plate. Use whatever chili powder you like, and give it a light sprinkle. You are working quickly because you want the heat of the corn to soften the cheese. Don’t let the corn cool off.

Serve immediately, with lime wedges alongside. Squeeze lime over the corn before eating.