Sean’s Cheesy Chipotle Pork Sliders with Avocado Spread
Hamburguesitas de Cerdo con Chipotle, Queso y Crema de Aguacate
2tablespoonsfinely chopped white onion
3garlic cloves, finely chopped or pressed in garlic press
3tablespoonssauce from chipotles in adobo sauce
1chipotle chile in adobo sauce, seeded and finely chopped, more to taste
1teaspoondried Mexican oregano
1teaspoonkosher or sea salt, or to taste
1/4teaspoonfreshly ground black pepper
olive oil, to grease the grill
1large Mexican avocado, halved, pit removed
2tablespoonsfresh squeezed lime juice
1/4teaspoonkosher salt, or to taste
8slicesMonterey Jack or Muenster cheese
16mini brioche or mini hamburger buns
Prepare your grill or grill pan over medium heat. While it heats, in a large mixing bowl mix the pork with the onion, garlic, adobo sauce, chipotle chile in adobo sauce, oregano, salt and pepper until well combined. With your hands (I find it helpful if hands are wet), make 16 round patties, about 3/4-inch thick, and place them on a baking sheet or platter.
In a medium-mixing bowl, place the avocado pulp and mash with a fork until smooth. Combine with the mayonnaise, lime juice, chives and salt, blend well. Set aside.
Once the grill or grill pan is hot, brush generously with olive oil. Place the patties on the grill and flip after 3 to 4 minutes. If adding cheese, place a thin slice of cheese on the already grilled side of the patties. Cook for another 4 minutes.
A couple minutes before the patties are ready, place the opened hamburger buns on the upper part of the grill (or after you remove the patties, will be fine too!), and let them warm up.
Slather a generous tablespoon or so of the avocado spread on the bottom bun, place a patty on top, and put on the top part of the bun. Eat them while hot!