Description
Grilled cheeseburger sliders topped with melty American cheese and zesty, crunchy street corn, then drizzled with a creamy jalapeno lime ranch sauce and served on sweet Hawaiian rolls. A perfect summer appetizer or meal for any occasion.
Ingredients
Units
Scale
- For the Sliders:
- 12 count Hawaiian rolls
- 2 lbs ground hamburger (80/20) or 12 pre-formed slider patties
- 6 American cheese slices (cut into squares)
- 1/2 cup prepared Chuy’s Cream Jalapeno Sauce
- 2 cups prepared Street Corn Salad
- 24 dill pickles (2 per slider)
- 4 tablespoons mayonnaise
- Kosher salt
- Cracked black pepper
Instructions
- Prepare the creamy jalapeno ranch and the street corn according to the recipe instructions.
- If using loose ground hamburger, form into 2 oz balls for slider-sized patties and flatten into thin circular patties. If using pre-formed patties, skip this step. Season the patties on both sides with kosher salt and cracked pepper, and make a slight indentation in the center to prevent shrinkage.
- Cook the patties for 2-3 minutes per side over a preheated medium-high grill or in a skillet. Top each patty with two squares of cheese during the last minute of cooking.
- Assemble the sliders by slicing the Hawaiian rolls in half horizontally. Optionally, toast the rolls under a broiler for 2 minutes until golden brown.
- Spread mayonnaise on the bottom buns. Add two pickles per slider and top with the cheeseburger patties.
- Top each burger with a spoonful of street corn salad.
- Spread a generous layer of creamy jalapeno sauce on the underside of the top buns, then place them on top of the sliders. Slice into individual sliders and serve warm.
Notes
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Nutrition
- Serving Size: 1 slider
- Calories: 350
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg