Tex Mex Sliders

 

 

Whether or not you’re a football fan, game days are the perfect opportunity to bring people together, have some fun, and of course eat lots of finger food. With the big game coming up, I’ve teamed up with Mezzetta to bring you a touchdown-worthy finger food recipe that is guaranteed to please all of your guests.

 


These Tex Mex sliders take game day appetizers to a whole new level.  Guacamole gives the recipe an element of creaminess and freshness.  Mezzetta jalapeños provide some irresistible spice, and chipotle aioli really ties the dish together, adding even more flavor.

 

FAQ:

 

Why Mezzetta?

All of Mezzetta's products have simple, top-quality ingredients that can really elevate a dish.  I specifically love Mezzetta jalapeños in this recipe because they provide just the right amount of heat and flavor.  They are definitely spicy, but the heat is not so strong that it overwhelms the other flavors in the burger.

 

Mezzetta has 2 varieties of jalapeños: hot and tamed.  If you're a big spice-lover, go with the hot variety.  If you like your spice more subtle, the tamed jalapeños are perfect for you!  They are a hybrid between a jalapeño pepper and a bell pepper, so they provide all the flavor of a jalapeño but with less heat.

 

 

Can I use this recipe to make full-sized burgers?

Yes, you can use this recipe to make full-sized burgers if you want to serve it as an entree rather than an appetizer.  The recipe will make 4 full-sized burgers or 6 sliders.

 

Can I make this recipe ahead of time?

Yes!  If you want to prep this recipe ahead of time, make the guacamole, cook the burgers, prep the aioli, and then store all the elements in the fridge separately.   When you are ready to serve the sliders, just reheat the burgers then assemble all the elements.

 

 

3 tips for the best possible sliders:

 

  1. Don’t skimp on the jalapeños.  Mezzetta’s jalapeños are not overwhelmingly spicy, so you can use them generously.  I put 4-5 pieces on each slider.
  2. Don’t forget to let the meat rest after cooking.  This is an essential step for a high-quality burger.  When the meat is resting, the moisture redistributes and makes the burger extra juicy.  I let my meat rest for at least 5 minutes before assembling my sliders.
  3. Buy high-quality meat.  This may seem obvious, but the quality of beef that you buy can really make or break your burger.  I always buy lean, grass-fed beef.  I find that 80% lean beef is perfect for these sliders.  It has enough fat to keep things moist, but you will not end up with a pool of fat in the pan.

 

 

Tex Mex Slider Recipe


 Prep Time:
30 minutes
 Cook Time:
15 minutes
 Total Time:
45 minutes
 Serves:
6 sliders

 


Ingredients:

For the burgers-


  • 1 lb. lean ground beef*
  • Salt and pepper, to taste

For the guacamole-


  • 2 ripe avocados 
  • ⅓ cup roma tomatoes, diced
  • ¼ cup red onion, finely chopped
  • ¼ cup cilantro, chopped
  • 1 clove garlic, minced
  • Juice of 1 lime
  • Salt, to taste

For the aioli-


  • ½ cup mayonnaise
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • Juice of 1 lime

To assemble the burgers-


  • 6 slider buns
  • ½ cup Mezzetta jalapeños
  • 6 Boston lettuce leaves
  • Optional: pickled red onions
Directions:
  1. Prepare the guacamole.  Mash the avocados in a medium bowl.  Add the rest of the guacamole ingredients to the bowl and mix until all ingredients are evenly distributed.
  2. Prepare the aioli.  Add all ingredients to a small bowl and mix until evenly combined.
  3. Shape the ground beef into 6 slider discs** and place a cast-iron pan on the stove on medium heat.  Season each slider with salt and pepper.
  4. Cook each slider for 2 ½ minutes on each side.  Let the sliders rest for 5 minutes.
  5. Assemble the sliders.  Place a lettuce leaf on the bottom piece of each slider bun.  Place the burger on top, followed by the guacamole and then the jalapenos and onion (if using).  Spread a generous amount of aioli on the top bun.

Recipe notes:

*I use 80% lean beef.  I recommend using 80% or 85% for a burger that is moist but not tooo fatty.

**When you are shaping the sliders, be light-handed to avoid making the meat too dense.

Related Posts

Related Posts

 

Whether or not you’re a football fan, game days are the perfect opportunity to bring people together, have some fun, and of course eat lots of finger food. With the big game coming up, I’ve teamed up with Mezzetta to bring you a touchdown-worthy finger food recipe that is guaranteed to please all of your guests.

 


These Tex Mex sliders take game day appetizers to a whole new level.  Guacamole gives the recipe an element of creaminess and freshness.  Mezzetta jalapeños provide some irresistible spice, and chipotle aioli really ties the dish together, adding even more flavor.

 

FAQ:

 

Why Mezzetta?

All of Mezzetta's products have simple, top-quality ingredients that can really elevate a dish.  I specifically love Mezzetta jalapeños in this recipe because they provide just the right amount of heat and flavor.  They are definitely spicy, but the heat is not so strong that it overwhelms the other flavors in the burger.

 

Mezzetta has 2 varieties of jalapeños: hot and tamed.  If you're a big spice-lover, go with the hot variety.  If you like your spice more subtle, the tamed jalapeños are perfect for you!  They are a hybrid between a jalapeño pepper and a bell pepper, so they provide all the flavor of a jalapeño but with less heat.

 

 

Can I use this recipe to make full-sized burgers?

Yes, you can use this recipe to make full-sized burgers if you want to serve it as an entree rather than an appetizer.  The recipe will make 4 full-sized burgers or 6 sliders.

 

Can I make this recipe ahead of time?

Yes!  If you want to prep this recipe ahead of time, make the guacamole, cook the burgers, prep the aioli, and then store all the elements in the fridge separately.   When you are ready to serve the sliders, just reheat the burgers then assemble all the elements.

 

 

3 tips for the best possible sliders:

 

  1. Don’t skimp on the jalapeños.  Mezzetta’s jalapeños are not overwhelmingly spicy, so you can use them generously.  I put 4-5 pieces on each slider.
  2. Don’t forget to let the meat rest after cooking.  This is an essential step for a high-quality burger.  When the meat is resting, the moisture redistributes and makes the burger extra juicy.  I let my meat rest for at least 5 minutes before assembling my sliders.
  3. Buy high-quality meat.  This may seem obvious, but the quality of beef that you buy can really make or break your burger.  I always buy lean, grass-fed beef.  I find that 80% lean beef is perfect for these sliders.  It has enough fat to keep things moist, but you will not end up with a pool of fat in the pan.

 

 

Tex Mex Slider Recipe


 Prep Time:
30 minutes
 Cook Time:
15 minutes
 Total Time:
45 minutes
 Serves:
6 sliders

 


Ingredients:

For the burgers-


  • 1 lb. lean ground beef*
  • Salt and pepper, to taste

For the guacamole-


  • 2 ripe avocados 
  • ⅓ cup roma tomatoes, diced
  • ¼ cup red onion, finely chopped
  • ¼ cup cilantro, chopped
  • 1 clove garlic, minced
  • Juice of 1 lime
  • Salt, to taste

For the aioli-


  • ½ cup mayonnaise
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • Juice of 1 lime

To assemble the burgers-


  • 6 slider buns
  • ½ cup Mezzetta jalapeños
  • 6 Boston lettuce leaves
  • Optional: pickled red onions
Directions:
  1. Prepare the guacamole.  Mash the avocados in a medium bowl.  Add the rest of the guacamole ingredients to the bowl and mix until all ingredients are evenly distributed.
  2. Prepare the aioli.  Add all ingredients to a small bowl and mix until evenly combined.
  3. Shape the ground beef into 6 slider discs** and place a cast-iron pan on the stove on medium heat.  Season each slider with salt and pepper.
  4. Cook each slider for 2 ½ minutes on each side.  Let the sliders rest for 5 minutes.
  5. Assemble the sliders.  Place a lettuce leaf on the bottom piece of each slider bun.  Place the burger on top, followed by the guacamole and then the jalapenos and onion (if using).  Spread a generous amount of aioli on the top bun.

Recipe notes:

*I use 80% lean beef.  I recommend using 80% or 85% for a burger that is moist but not tooo fatty.

**When you are shaping the sliders, be light-handed to avoid making the meat too dense.

Related Posts