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Pork and chipotle sliders

Feasting On Art
Pork sliders topped with chipotle chili, adobo sauce, avacado, tomato, and cilantro on a brioche bun.

By Megan Fizell, Feasting On Art
Adapted from the June 2009 issue of Gourmet
Yield: 6 sliders

500 grams [about 1 lb.] ground pork
1 chipotle chili, minced
1 teaspoon adobo sauce
1 clove garlic, minced
6 small brioche buns
1 large tomato, sliced
1 small avocado, sliced
Handful of fresh cilantro
Limes, to serve

1. Mix the pork, chipotle, adobo sauce and garlic in a small bowl. Form in to small patties (the same diameter as the buns) and about 1/2 inch thick. Place a griddle or large frying pan over high heat and once hot, gently fry the patties until cooked through – around 30-45 seconds on each side.

2. Assemble the sliders with the patty, tomato, avocado, fresh cilantro and a squeeze of lime before serving.

Click here to read the full Stir It Up! blog post

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