Chipotle Bourbon Sliders Recipes

SLIDERS WITH CHIPOTLE MAYONNAISE

Steps:

• For the chipotle mayonnaise:
• Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.
• For the sliders:
• Preheat grill over medium-high heat.
• Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper.
• 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 mayonnaise and any other desired toppings.

CHIPOTLE BOURBON SLIDERS

Steps:

• 1. Season your meat with Morton's or salt, pepper, garlic and I grate a bit of fresh onion in there to hide it from the kids. Then add Worcestershire. Shape the meat into 24 equal patties.
• 2. Melt the butter in a skillet over medium-high heat and cook the patties until done. Remove the patties from the skillet and set aside.
• 3. Drain off all but 2 tablespoons of grease, then return the skillet to the stove. Throw the diced onions in the skillet and stir to cook, about 3 minutes. Pour in bourbon off the heat and stir. Allow the bourbon to reduce by half, about 2 to 3 minutes, then stir in chipotles, honey and the barbecue sauce.
• 4. Reduce the heat to low and place the patties in the barbecue sauce, turning to coat. Allow the patties to simmer in the sauce until everything's hot and bubbly. Place the patties on individual buns and be sure to spoon extra sauce with the peppers over the top of each one before topping with the other half of the bun.
• 5. You can certainly use any whisky or barbecue sauce you prefer. You can also use fresh jalapenos or habaneros but the Chipotles give the sauce a smoky quality. I usually just use 2 peppers and then package the others 2 at a time in freezer bags cause they freeze well.

CARIBBEAN CHIPOTLE PORK SLIDERS

Steps:

• Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. In a small bowl, combine chipotle peppers, adobo sauce, barbecue sauce, water, garlic, cumin, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork to slow cooker; heat through. , For coleslaw, in a large bowl, combine cabbage, mango, pineapple, cilantro, lime juice, salt and pepper. Place 1/4 cup pork mixture on each roll bottom; top with 2 tablespoons coleslaw. Replace tops.