Cookbook:Tex-Mex Sliders

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Cookbook | Ingredients | Recipes | Tex-Mex Cuisine

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


1 pound (450g) (80/20 ratio) ground chuck
1/4 tsp freshly ground cumin
1/2 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbs chipotle powder
4 thin slices Monterey Jack cheese
16 (1-inch) buns, split in half and toasted


  1. Preheat an electric griddle to 350 degrees 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.