Beef Sliders with Chipotle Mayo and Cheese

Introduction

You press 2 pounds of ground beef into sheet pans, cut it into 16 even patties, and cook them on a 350°F griddle for fast, uniform sliders. The chipotle mayo brings smoke and heat, while the toasted mini potato buns keep the layers from getting soggy. These fit a party spread, game day tray, or a weeknight dinner where two sliders per person makes sense.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Servings: 8

Ingredients

• 2 pounds ground beef chuck
• 1 tsp salt
• 1 tsp freshly-ground black pepper
• 1 tbsp chipotle powder
• 2 tsp garlic powder
• 4-5 chipotles, finely diced
• ½ cup mayonnaise
• 16 mini potato buns, halved
• 16 slices of your favorite cheese

Instructions

1. Line 2 large sheet pans with parchment paper. Put 1 pound meat on top of each and place a sheet of plastic wrap on top of that. Roll out until meat fills pans.
2. Fold each sheet of meat in half and trim edges and push into meat if required. Cut each sheet into 8 equal patties. Combine seasonings except for diced chipotles. Sprinkle patties with seasoning mixture.
3. Heat a griddle to 350°F. Cook patties on the griddle 2 minutes per side, adding 1 slice of cheese on top at last minute.
4. Meanwhile, toast buns. Combine mayonnaise and diced chipotles. Spread mayonnaise mixture on each bun.
5. Place 1 patty on bottom half of each bun. Top with upper half and serve warm.

Variations

• Reduce the 4-5 chipotles, finely diced to 2 or 3 if you want the mayo less hot while keeping the smoky flavor.
• Swap 2 pounds ground beef chuck for ground turkey if you want a lighter slider; the patties will be less rich and can dry out faster, so watch the cook time closely.
• Replace the 1 tbsp chipotle powder with smoked paprika for a milder version with smoke but much less heat.
• Use soft dinner rolls instead of 16 mini potato buns, halved if you want a less sweet bun and a slightly sturdier bite.

Tips for Success

• Roll the meat all the way to the edges of the sheet pans so your patties stay the same thickness and cook evenly.
• When you trim the folded meat, press any scraps into thin spots instead of discarding them; that keeps all 16 patties uniform.
• Keep the griddle at 350°F before the patties go on. If the surface is too cool, the meat will steam instead of brown.
• Dice the chipotles very finely before mixing them into the mayonnaise so the spread goes on evenly and doesn’t tear the buns.
• Toast the cut sides of the buns just until lightly crisp so they hold the mayonnaise and juices without turning hard.

Storage and Reheating

Store the cooked patties, buns, and chipotle mayo separately in airtight containers. Keep the patties and mayo in the fridge for up to 3 days; keep buns at room temperature in a sealed bag for 1 to 2 days.

Freeze the cooked patties in a freezer-safe container or wrapped tightly and sealed in a freezer bag for up to 2 months. The chipotle mayo does not freeze well.

Reheat patties in a 350°F oven, covered loosely with foil, for 8 to 10 minutes, or in a skillet over medium heat for 2 to 3 minutes per side. Toast the buns fresh before serving, then assemble with the cold or room-temperature mayo.

FAQ

Can you cook these without a griddle?

Yes. Use a large cast-iron skillet or heavy frying pan and cook the patties in batches, keeping the same 2 minutes per side if the thickness matches.

Can you make the patties ahead of time?

Yes. Roll, fold, and cut the meat up to 24 hours ahead, then keep the patties covered in the fridge until ready to cook.

How spicy are these sliders?

They land in the medium-hot range because the recipe uses both chipotle powder and diced chipotles. For less heat, cut back the diced chipotles first.

Can you use a different protein instead of ground beef chuck?

Yes. Ground turkey works well, but it tastes leaner and dries out faster, so cook it just until done rather than pushing for extra browning.