sliders with chipotle mayo and crispy onions

Beef Sliders with Chipotle Mayo and Crispy Onion Strings

I love the combination of smoky roasted corn with the spicy jalapeño and crispy onion strings on this burger. Sliders are perfect for feeding a crowd, especially when it comes to Superbowl parties - full-size burgers are just such a commitment. When you have a big burger at a party you don’t have enough stomach room for all the other dips, wings, nachos, poppers and chips around you. With sliders you get the perfect juicy taste without the full stomach commitment. If you are pressed for time you can prep the patties ahead of time and refrigerate them for up to 8 hours. 



For the crispy onion strings:

vegetable oil, for frying

1 cup whole milk

1 cup flour

1 tablespoon kosher salt

1 teaspoon ground black pepper

1 medium yellow onion, thinly sliced


For the chipotle mayo:

½ cup mayonnaise

2 teaspoons chipotle powder

salt & pepper


For the burger:

2 pounds ground beef (80/20)

salt & pepper

2 ears of corn, roasted, kernels cut off the cobb

2 jalapeños, thinly sliced

12 slider buns



For the crispy onion strings:

In a large sauté pan over medium heat, heat enough vegetable oil to fill about an inch up the pan. Heat the oil to 350°. Add the milk to a medium mixing bowl and whisk together the flour, salt and pepper in another medium bowl. Dip a handful of the onions into the milk then toss them in the flour mixture to coat. Add to the hot oil and fry until golden brown all over. Remove to a paper towel-lined plate to drain.


For the chipotle mayo:

In a small bowl whisk together the mayonnaise and chipotle powder. Season to taste with salt and pepper. Cover and refrigerate until ready to use.


For the burger:

Divide the meat into 12 equal portions and gently form them into patties. Season with salt and pepper on both sides. Heat a medium cast iron pan over medium-high heat and add several patties to the pan. Be careful not to over-crowd the pan. Cook until browned on the outside on both sides and cooked until just pink on the inside, about 4 minutes each side. Remove to a plate and continue to cook the remaining patties.

Spread some of the chipotle mayo on the lower half of each slider bun then add a patty and top with roasted corn, jalapeño slices and crispy onion strings. Serve immediately.


Makes 12 sliders. 

beef slider with onions
sliders with chipotle mayo and onion strings burger


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