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Bacon and Gorgonzola Cornbread Sliders with Chipotle Mayo
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Prep Time:
20 minutes
Total Time:
30 minutes
Gorgonzola and bacon cornbread muffin sliders with chipotle mayo.
Ingredients:
  • Crisco® Original No-Stick Cooking Spray
  • 2 (6.5 ounce) packages Martha White® Yellow Cornbread Mix
  • 0.5 cup Martha White® All-Purpose Flour
  • 1.5 cups milk
  • 0.25 cup sour cream
  • 1 large egg
  • 3 tablespoons chopped chives
  • 8 slices bacon, cooked and crumbled
  • 0.75 cup crumbled Gorgonzola cheese
  • 2 tablespoons butter
  • 1 medium yellow onion, sliced into thin rings
  • 1.5 pounds ground chuck
  • 0.5 cup Italian-style bread crumbs
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 0.5 teaspoon pepper
  • 12 small slices (0.5 oz each) Cheddar cheese
  • 0.5 cup mayonnaise
  • 1 chipotle pepper in adobo sauce
  • 1 teaspoon adobo sauce from chipotle peppers
Instructions:
  • Preheat oven to 400 degrees F. Grease 2 cast iron muffin pans with cooking spray. Combine cornbread mix, flour, milk, sour cream, and egg in a bowl until smooth. Add chives, bacon, and cheese. Fill muffin pans 3/4 full. Bake for 10-12 minutes until golden brown. Use any extra batter to make more muffins if needed.
  • In a 12-inch Lodge cast iron skillet, melt butter over medium-low heat until translucent, about 8 to 10 minutes. Remove and set aside the onions.
  • Mix ground chuck, egg, bread crumbs, garlic, salt, and pepper in a large bowl until well blended. Divide mixture into 12 equal portions and shape into thin burgers. Cook in a skillet over medium to medium-high heat until cooked through. Top each burger with a slice of cheese.
  • Mix together mayonnaise, chipotle pepper, and adobo sauce. Cut cornbread into bun-sized slices. Spread a thin layer of the chipotle mayo on the top and bottom slices. Position the burger on the bottom slices, then add the onions, and cover with the top slices to assemble the burger.

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