A Pati Jinich Recipe
Sean’s Cheesy Chipotle Pork Sliders with Avocado Spread
16 sliders
Hamburguesitas de Cerdo con Chipotle, Queso y Crema de Aguacate
Ingredients
- 2 pounds ground pork
- 2 tablespoons finely chopped white onion
- 3 garlic cloves, finely chopped or pressed in garlic press
- 3 tablespoons sauce from chipotles in adobo sauce
- 1 chipotle chile in adobo sauce, seeded and finely chopped, more to taste
- 1 teaspoon dried Mexican oregano
- 1 teaspoon kosher or sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- olive oil, to grease the grill
- 1 large Mexican avocado, halved, pit removed
- 2 tablespoons mayonnaise
- 2 tablespoons fresh squeezed lime juice
- 2 tablespoons chopped chives
- 1/4 teaspoon kosher salt, or to taste
- 8 slices Monterey Jack or Muenster cheese
- 16 mini brioche or mini hamburger buns
To Prepare
- 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!
