Street Corn Cheeseburger Sliders
Grilled cheeseburger sliders are topped with melty American cheese and zesty, crunchy street corn. These juicy mini burgers are then drizzled with a creamy jalapeno lime ranch sauce and served on soft, sweet Hawaiian rolls. They are the perfect meal or party appetizer for summer cookouts.
Servings: 12 sliders
Ingredients
- 12 count Hawaiian rolls
- 2 lbs. ground hamburger 80/20 or 12 pre-formed slider meat 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
- First, prep the creamy jalapeno ranch and the street corn according to the recipe directions.
- If using loose ground hamburger, use clean hands to form into 2 oz. balls for slider-sized patties, then flatten into thin circular patties. If using pre-formed patties, skip this step.
- Season them liberally on both sides with kosher salt and cracked pepper. Make a slight indentation in the center of the patties to prevent too much shrinkage.
- Cook the patties for 2-3 minutes per side over a pre-heated medium-high grill or in a skillet heated to medium-high. Top each burger with two squares of cheese during the last minute of cooking.
- Assemble the sliders by slicing the Hawaiian rolls in half horizontally. If desired, place the top and bottom rolls face-side up and toast under a broiler for 2 minutes or until golden brown.
- Spread mayonnaise on the bottom buns. Add two pickles per slider, then top with the warm cheeseburger patties.
- Add a layer of street corn over the burgers, about a spoonful per slider. This makes the burgers a little messy to eat, but it's so worth it!
- Finally, top the underside of the top buns with a generous layer of creamy jalapeno sauce and place them on top of the sliders. Slice them up into individual sliders and serve warm.
Notes
I highly recommend making the Street Corn Salad and the Chuy's Creamy Jalapeno sauce ahead of time. You can make it up to 2 days ahead and keep it tightly sealed in the fridge.