Recipe courtesy of Kardea Brown
Burger Sliders with Esquites
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 12 sliders (6 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 449
- Total Fat
- 27 g
- Saturated Fat
- 7 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 30 g
- Cholesterol
- 89 mg
- Sodium
- 528 mg
Mexican street corn salad, esquites or elote en vaso, is the topping for these little burgers and, in my opinion, is what makes them so delicious. I even make the salad by itself sometimes!
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 12 sliders (6 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 449
- Total Fat
- 27 g
- Saturated Fat
- 7 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 30 g
- Cholesterol
- 89 mg
- Sodium
- 528 mg
Ingredients
Burgers:
Corn Salad:
To Serve:
Miss Brown’s House Seasoning:
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Directions
Special equipment:
a griddle or grill pan- For the burgers: Stir together the ground chuck, Miss Brown’s House Seasoning, lime juice, orange juice, chili powder, cumin, garlic and jalapeño in a medium bowl. Shape the mixture into 12 patties.
- Heat a griddle or grill pan over medium-high heat. Add the burger patties and cook until well-browned and cooked through, 2 to 3 minutes per side. Remove from the pan and keep warm.
- For the corn salad: Heat the oil in a cast-iron skillet over medium-high heat. Add the corn and cook, stirring occasionally, until tender and lightly browned, about 4 minutes. Stir in the garlic and remove from the heat.
- Combine the mayonnaise, lime zest, lime juice and chili powder in a small bowl. Stir the mayonnaise mixture into the corn along with the cilantro, cheese and green onions.
- Divide the burger patties and lettuce between the bottom buns. Top with the corn salad and bun tops.
Miss Brown’s House Seasoning:
Yield:
3 tablespoons plus 1 teaspoon
- Stir together the garlic powder, onion powder, paprika, pepper and salt in a small bowl. Store in an airtight container at room temperature for up to 6 months.
