Chipotle Sliders
Chipotle Sliders put smoked chili in two places, so the heat shows up in both the meat and the spread. Chipotle powder and garlic season the chuck patties, which are rolled out on sheet pans and cut into 16 even squares instead of being shaped one at a time. A chipotle mayonnaise goes on soft toasted potato buns. The whole batch cooks in minutes on a griddle, which suits a crowd.
Instructions
Line 2 large sheet pans with parchment paper. Put 1 pound of the beef on each pan, cover it with a sheet of plastic wrap, and roll the meat out until it fills the pan.
Fold each sheet of meat in half, then trim the edges and press any ragged bits back into the meat. Cut each sheet into 8 equal patties.
Mix the salt, pepper, chipotle powder and garlic powder together. Sprinkle this seasoning over the patties, keeping the diced chipotles aside for the mayonnaise.
Heat a griddle to 350°F. Cook the patties for 2 minutes on each side, laying a slice of cheese on each one for the last minute so it melts.
While the patties cook, toast the buns. Stir the diced chipotles into the mayonnaise and spread the mixture on the cut sides of the buns.
Set a cheese-topped patty on the bottom half of each bun, cover with the top half, and serve warm.
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