Street Corn Cheeseburger Sliders (Print-Friendly Version)
Juicy beef sliders, zesty street corn, melty cheese, and jalapeno ranch, all on soft Hawaiian buns.
# Ingredients:
→ Buns
01 -
12 Hawaiian rolls
→ Beef Patties
02 -
907 grams ground beef, 80/20 blend, or 12 slider-sized beef patties
03 -
Kosher salt, to season
04 -
Cracked black pepper, to season
→ Cheese
05 -
6 slices American cheese, quartered
→ Sauces and Garnishes
06 -
120 millilitres creamy jalapeno ranch sauce
07 -
480 millilitres prepared street corn salad
08 -
24 dill pickle slices
09 -
4 tablespoons mayonnaise
# Steps:
01 -
Prepare creamy jalapeno ranch and street corn salad according to their respective recipes in advance and chill until needed.
02 -
If using loose ground beef, divide into 12 portions of approximately 56 grams each. Form each into a ball and flatten into thin, round patties. If using pre-formed patties, proceed to next step.
03 -
Generously season both sides of each patty with kosher salt and cracked black pepper. Make a slight indentation in the centre of each to reduce shrinking during cooking.
04 -
Cook patties on a preheated grill or skillet over medium-high heat for 2–3 minutes per side. In the last minute of cooking, top each patty with two quarters of American cheese to melt.
05 -
Slice Hawaiian rolls in half horizontally. Optionally, toast the cut sides of buns under a broiler for 2 minutes until golden.
06 -
Spread mayonnaise on the bottom rolls. Add two dill pickle slices to each. Place a warm cheeseburger patty on each prepared bottom bun.
07 -
Spoon street corn salad onto each patty, using about one large spoonful per slider.
08 -
Generously spread creamy jalapeno ranch on the underside of the top buns. Position tops over the assembled sliders. Slice to separate and serve immediately while warm.
# Notes & Tips:
01 -
Prepare street corn salad and creamy jalapeno ranch sauce up to 2 days in advance for best flavour and practicality.