Sliders Mexicana With Crunchy Corn and Jicama Salsa

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 cup mayonnaise
1 tablespoon lime juice
1/4 cup chopped cilantro
1/2 teaspoon Ancho chili powder

1 cup frozen white corn, thawed
1 cup peeled jicama, chopped
1/2 cup chopped red pepper
1/4 cup lime juice
1 tablespoon lime zest
1 teaspoon Ancho chili powder
1/4 cup minced cilantro

slider patties
2 pounds freshly ground chuck
1 tablespoon Ancho chili powder
1/4 cup finely chopped red pepper
1/2 cup finely chopped onion
1/4 cup finely chopped green pepper
1 teaspoon cumin powder
1/2 teaspoon garlic powder
vegetable oil for brushing on the grill
Monterey Jack cheese slices, cut to fit the 18 sliders
18 crusty dinner rolls, cut in half crosswise


To make the Mexi-mayonnaise, stir the mayonnaise, lime juice, cilantro and chili powder. Cover with plastic wrap and set aside.
To make salsa, in a medium bowl, combine corn, jicama, red pepper, lime juice, lime zest, chili powder and cilantro. Cover with plastic wrap and set aside.
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make slider patties, in a large bowl ,combine ground chuck with chili powder, red pepper, onion, green pepper, cumin and garlic powder, handling the meat as little as possible. Form into 18 balls.
Brush the grill rack with vegetable oil. Place the ground beef balls on the grill; gently press with spatula. Cook for 2 to 3 minutes, turn with spatula and cook 2 to 3 minutes longer, or until desired doneness is reached. During the last few minutes, top the sliders with cheese slices and place the rolls cut-side-down on the outer edges of the rack to toast lightly.
To assemble the sliders, spread a generous amount of the mayonnaise over the cut sides of the dinner rolls. On each roll bottom, place a grilled patty followed by equal portions of the salsa, add the tops of the rolls and serve.
makes 18 sliders, 3 per person