Bacon & Gorgonzola Cornbread Sliders with Chipotle-Adobo Mayo

I have this thing for sliders.  I don’t really know why a mini-burger is so much tastier than a regular-sized one, but they are definitely more fun. I’ve done a few other sliders (check out my Bourbon BBQ Sliders with Garlic Aioli and these great little General Tso’s Chicken Sliders with Cole Slaw), and these are definitely joining the other recipes on my remake list.

The corn muffins are great on their own, which is what the original recipe is for, but then I thought making it into a slider would be cool.  And it was 🙂  Just mix together a little mayo and seasonings for a yummy aioli and you’ve got yourself something pretty awesome.

gorgonzola slider

Bacon & Gorgonzola Cornbread Sliders

11 oz. cornmeal

1/4 cup sugar

1/2 cup pastry flour*

1 1/2 cup milk

1/4 cup mayo

1 large egg

3 T chopped chives

8 turkey bacon slices, cooked crisp and crumbled

1/2 cup gorgonzola cheese crumbles

1 lb. ground meat (I used turkey)

1 pkg. onion soup mix

sliced cheddar cheese

1. Preheat oven to 400*.  Grease muffin tins or line with foil cupcake liners.

2. Make the muffins, or “buns”, by combining the cornmeal, sugar, flour (*if you don’t have pastry flour you can remove 1/2 tsp from the regular flour and replace it with 1/2 tsp cornstarch- sift well), milk, mayo (sour cream works, too), and egg in a large bowl until well blended. Stir in the chives, bacon, and cheese.

3. Fill muffin cups 2/3 full and bake until golden brown, about 10 to 12 minutes.

4. Make the sliders by combining the meat with the onion soup  mix. Form into patties, about 2 oz. each, and grill or cook in pan (I use my counter-top Foreman grill).

5. When muffins are done and slightly cooled, cut lengthwise through the middle to create a bun with a top and a bottom half.

Chipotle-Adobo Mayo

1/2 cup mayo

1/2 tsp chipotle seasoning

1/2 tsp Adobo seasoning

6. Combine these ingredients well and refrigerate until ready to use.

7. When assembling the sliders place a small square of cheddar cheese on  the bottom portion of the muffin or on the meat patty, add a dollop of the aioli, place over it all the top portion of the muffin, and enjoy!

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Parmesan & Chive Quinoa Patties

Wow, these were good! Everyone enjoyed them and I definitely will be making them again. They were the perfect side to my Honey Lime Chicken Kabobs, and just as satisfying as my Rice Fritters but with less mess (always a good thing around here). You should yield about a dozen 2-inch cakes, however size and number will vary.

Qpatties1

Parmesan & Chive Quinoa Patties

2 1/2 cups cooked quinoa

4 large eggs, beaten

1/2 tsp sea salt

6 green onions, sliced thin*

1/3 cup fresh shredded parmesan

3 cloves garlic, minced

1 cup panko bread crumbs

EVOO

Qpatties2

1. Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onions, cheese, and garlic. *When cutting up the green onions, use the entire thing. Add the panko, stir, and let sit a few minutes. If the mixture is too wet add more panko, if too dry add water.

2. Heat 1 T oil at a time in large skillet over medium high heat. Form your patties into approx. 2 ounce/1-inch circles and place into the pan. Fry until bottoms are considerably browned then flip over and cook the tops. Drain on paper towels.

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