Mexican Sliders

Mexican Sliders
Servings: 8 Start to Finish 55 mins


For the Chipotle Mayo:
  • 1/4 cup mayonnaise
  • 1 1/2 teaspoons canned chipotle in adobo sauce, chopped, or to taste
  • 1 teaspoon freshly squeezed lime juice
  • Dash kosher or sea salt
For the Turkey Burgers:
  • 1 tablespoon canola oil, plus more for the grill or skilet
  • 2/3 cup finely chopped white onion
  • 3/4 teaspoon salt, or to taste, divided
  • 1 teaspoon dried oregano, crushed
  • 1 pound ground turkey breast
  • 1/4 cup fine dried bread crumbs
  • 1 large egg, lightly beaten
  • 1 tablespoon adobo sauce from canned chipotles in adobo
  • Freshly ground black pepper, to taste
  • 2 slices (2 oz.) queso asadero, Muenster, or Monterey Jack cheese, quartered (optional)
  • 8 slider buns, split and toasted
  • 1/2 cup refried beans, warmed
  • 1 ripe avocado, halved, seeded, peeled, and sliced

Make It

1. To make the Chipotle Mayo, in a small bowl, stir together the mayonnaise, chipotle, lime juice, and salt. Refrigerate.

2. To make the burgers, in a medium skillet, heat 1 Tbs. oil over medium heat. Add onion, 1/2 tsp. salt, and oregano. Cook, stirring occasionally, until the onion is tender and starting to brown, 5 to 6 minutes. Remove from heat.

3. In a large bowl combine the cooked onion, turkey, breadcrumbs, egg, adobo sauce, remaining 1/4 tsp. salt, and black pepper to taste. Mix until thoroughly combined. Form into eight 1/2-inch-thick patties.

4. Heat a grill, grill pan, or large, heavy skillet over medium heat. Brush lightly with oil. Grill or cook patties for 8 to 10 minutes or until no longer pink (165 degrees F), turning once halfway through grilling and adding the cheese (if using) during the last 3 minutes of cooking.

5. Spread cut side of bottom buns with refried beans. Spread cut side of top buns with Chipotle Mayo. Serve burgers in buns with avocado slices.