Tex-Mex Sliders
Why do they call them sliders? Probably because they slide down so fast!
Source and licence
"Tex-Mex Sliders" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Tex-Mex_Sliders, revision 4519270), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Tex-Mex_Sliders&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4519270
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United States. Associated with United States by the source's category: Tex-Mex (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 1 pound (450 g) 80/20-ratio ground chuck
- ¼ tsp freshly-ground cumin
- ½ tsp garlic powder
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tbsp chipotle powder
- 4 thin slices Monterey Jack cheese
- 16 ea. 1-inch buns, split in half and toasted
- Butter
Method
- Preheat an electric griddle to 350°F.
- Combine seasonings. Set aside.
- Place meat out on a parchment-lined sheet pan and cover with plastic wrap. Roll out with a rolling pin until meat fills pan.
- Remove entire sheet of parchment, including meat, from pan. Remove meat and cut into 16 equal patties with a pizza cutter.
- Sprinkle both sides of each patty with seasoning mixture. Cook on preheated griddle 1 minute per side, putting cheese on cooked side after flipping.
- Meanwhile, spread butter on each bun. Place a patty in each bun and close. Serve warm with desired condiments.