Bacon and Gorgonzola Cornbread Sliders with Chipotle Mayo

marthawhite-sliders
Photo by Martha White®
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  • Serves 12
  • Hands-On Time

Heat oven to 400° F. Spray 2 cast iron straight-sided muffin pans (6 cups each) with no-stick cooking spray. Stir together cornbread mix, flour, milk, sour cream, and egg in medium bowl until well blended. Stir in chives, bacon, and cheese. Fill prepared muffin pans ¾ full. Bake 10 to 12 minutes or until golden brown. (Any remaining batter may be made into additional muffins.)Melt butter in a 12-inch Lodge cast iron skillet over medium-low heat. Add onions. Cook until onions are translucent, 8 to 10 minutes. Remove onions and set aside.Combine ground chuck, egg, bread crumbs, garlic, salt, and pepper in large bowl. Blend well. Divide into 12 equal portions. Pat out into thin burgers. Cook in skillet over medium to medium-high heat until done. Top each burger with slice of cheese.Combine mayonnaise, chipotle pepper and adobo sauce. Slice cornbread to make buns. Spread thin layer of chipotle mayo on top and bottom. Place burger on bottom halves. Top with onions. Place top on burger.

Ingredients

  1. Check Crisco® Original No-Stick Cooking Spray
  2. Check Slider Buns:
  3. Check 2 (6.5 ounce) packages Martha White® Yellow Cornbread Mix
  4. Check 1/2 cup Martha White® All-Purpose Flour
  5. Check 1 1/2 cup milk
  6. Check 1/4 cup sour cream
  7. Check 1 large egg
  8. Check 3 tablespoons chopped chives
  9. Check 8 slices bacon, cooked and crumbled
  10. Check 3/4 cup crumbled Gorgonzola cheese
  11. Check Burgers:
  12. Check 2 tablespoons butter
  13. Check 1 medium yellow onion, sliced into thin rings
  14. Check 1 1/2 pounds ground chuck
  15. Check 1 large egg
  16. Check 1/2 cup Italian-style bread crumbs
  17. Check 2 cloves garlic, minced
  18. Check 1 teaspoon salt
  19. Check 1/2 teaspoon pepper
  20. Check 12 small slices (0.5 oz each)Cheddar cheese
  21. Check Chipotle Mayo:
  22. Check 1/2 cup mayonnaise
  23. Check 1 chipotle pepper in adobo sauce
  24. Check 1 teaspoon adobo sauce from chipotle peppers

Directions

  1. Heat oven to 400° F. Spray 2 cast iron straight-sided muffin pans (6 cups each) with no-stick cooking spray. Stir together cornbread mix, flour, milk, sour cream, and egg in medium bowl until well blended. Stir in chives, bacon, and cheese. Fill prepared muffin pans ¾ full. Bake 10 to 12 minutes or until golden brown. (Any remaining batter may be made into additional muffins.)
  2. Melt butter in a 12-inch Lodge cast iron skillet over medium-low heat. Add onions. Cook until onions are translucent, 8 to 10 minutes. Remove onions and set aside.
  3. Combine ground chuck, egg, bread crumbs, garlic, salt, and pepper in large bowl. Blend well. Divide into 12 equal portions. Pat out into thin burgers. Cook in skillet over medium to medium-high heat until done. Top each burger with slice of cheese.
  4. Combine mayonnaise, chipotle pepper and adobo sauce. Slice cornbread to make buns. Spread thin layer of chipotle mayo on top and bottom. Place burger on bottom halves. Top with onions. Place top on burger.