Did you just think of White Castle? Harold and Kumar? Did you gag a little? Does that word only become appealing after 4.7 alcoholic beverages?
If you answered “yes” to any of the above questions, I may have a solution for you. It may change your view on sliders forever. If you answered “no,” I’m glad you’ve come to terms with the term. That means you’re already primed to love this recipe!
White Castle (the oldest American hamburger fast food chain, did you know?) usually gets credit for trademarking the term “slider” (originally spelled “Slyder”) to refer to their small square hamburgers. However, there are other speculations as to how the name came about. Wikipedia says:
“According to the earliest citations, the name originated aboard U.S. Navy ships, due to the way greasy burgers slid across the galley grill while the ship pitched and rolled. Other versions claim the term “slider” originated from the hamburgers served by flight line galleys at military airfields…because their small size allows them to “slide” right down your throat in one or two bites.”
However the word came about, all we know now is that sliders have become a very popular offering in many restaurants, with countless delicious twists and variations. They’re cute, fun, and usually much less messy than their full-size counterparts. Plus, you can often try two or three variations without having to commit to a full-size burger of one flavor. This is convenient for horrible decision makers such as myself.
Here’s a slider recipe that you can make at home. These have a nice little kick from the chipotle mayo and some sweetness from the caramelized onions. Serve them in singles as appetizers or use a couple of them to make a full main dish. Small size, big flavor.
Chipotle Steak Sliders
(Makes 6 sliders)
What You Need:
6 Ciabatta buns
about 1 lb. of steak
1 onion (I use sweet vidalia)
1/2 cup mayonnaise
1 T. chipotles in adobo sauce*
Note: You can either put the chipotles with some of their sauce into a blender to create a nice chipotle paste, you can simply spoon out some of the adobe sauce that surrounds the canned peppers, or you can hand-dice the chipotles and use the diced peppers.
Combine mayonnaise, chipotle sauce and a pinch of salt in a small bowl. Season to taste, adding more chipotle if you desire a spicier mayo. Season or marinate the steak to your preference. (Or buy pre-marinated steak, Trader Joes has some nice options.). Grill or pan-fry it to desired done-ness. Let it rest for about 5 minutes before slicing.
While steak is cooking, slice the onion and heat a small skillet over medium-high heat. Add a pat of butter to the pan, then add the onions and a pinch of salt. Fry, stirring occasionally, about 5-7 minutes until onions are a nice caramel color.
Toast the ciabatta buns. To assemble each sandwich, spread chipotle mayo on buns, add a couple slices of steak, followed by the caramelized onions.Print This Recipe