During one of my blog giveaways, I gave away a slider bun cutter. At the time, I thought it was really a cool little gadget that you could use to cut slider sized buns out of regular hamburger buns or use it as the cutter if making your own buns from scratch. I thought that little cutter or something similar was my only shot at the perfect pint-sized buns for slider. Well yesterday at the supermarket I found these:
- Mayonnaise:
- 1/3 cup fat-free mayonnaise
- 1/4 cup fresh cilantro leaves
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt
- 1/2 ripe peeled avocado, seeded
- Burgers:
- 1/2 pound Spanish chorizo sausage
- 1/4 teaspoon salt
- 1 1/2 pounds skinless, boneless chicken breasts, coarsely chopped
- 1 jalapeño pepper, seeded and chopped
- Cooking spray
- 16 wheat slider buns, toasted
- slices of pepper jack
Prepare grill or broiler.
To prepare mayonnaise, combine first 5 ingredients in a food processor;
pulse 10 times or until combined. Cover and chill mayonnaise mixture.
To prepare burgers, remove casings from sausage and roughly chop chicken and remove all fat.
Place sausage, salt, chicken, and jalapeño in food processor; process 30 seconds or until mixture is coarsely ground.
Divide mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty the size of the slider buns.
Season each patty with freshly ground black pepper. Place patties on a grill rack or broiler pan coated with cooking spray; cook 7 minutes on each side or until done.
Meanwhile, place slices of pepperjack cheese on the top half of the buns and place them along with the bottom half of the buns on a baking sheet
and broil on high in the oven for 2 minutes in order to melt cheese and toast buns.
Place chicken burgers on buns; spread 1 tablespoon mayonnaise mixture over the chicken patty. Top each with the cheese melted top half of each roll.
