WKYT - Chef Walter - Recipes

Thursday, February 24, 2011Bacon and Gorgonzola Cornbread Sliders with Chipotle Mayo

Ingredients

First Prize Winner
Lori Stephens – Hendersonville, Tenn.
Linda Carman, Martha White
Cornbread Sliders:

2 (6.5 oz.) packages Martha White® Yellow Cornbread Mix
1/2 cup Martha White® All-Purpose Flour
1 1/2 cup milk
1/4 cup sour cream
1 large egg, lightly beaten
3 TBSP chopped chives
8 slices bacon, cooked and crumbled
3/4 cup crumbled Gorgonzola cheese

Burgers:

2 TBSP butter
1 medium yellow onion, sliced into thin rings
1 1/2 lbs ground chuck
1 large egg
1/2 cup Italian style bread crumbs
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
12 small slices cheddar cheese (1/2 ounce each)

Chipotle Mayo:

1/2 cup mayonnaise
1 chipotle pepper in adobo sauce, chopped with 1 tsp of adobo sauce

Directions

Heat oven to 400 deg. Spray 2 cast iron straight-sided muffin pans (6 cups each) with no-stick cooking spray. Stir together cornbread mix, flour, milk, sour cream, and egg in medium bowl until well blended. Stir in chives, bacon, and cheese. Fill prepared muffin pans 3/4 full. Bake 10 to 12 minutes or until golden brown. (Any remaining batter may be made into additional muffins.)

Melt butter in a 12-inch cast iron skillet over medium-low heat. Add onions. Cook until onions are translucent, 8 to 10 minutes. Remove onions and set aside. Combine ground chuck, egg, bread crumbs, garlic, salt, and pepper in large bowl. Blend well. Divide into 12 equal portions. Pat out into thin burgers. Cook in skillet over medium to medium-high heat until done. Top each burger with slice of cheese. Combine mayonnaise, chipotle pepper and adobo sauce. Slice cornbread to make buns. Spread thin layer of chipotle mayo on top and bottom. Place burger on bottom halves. Top with onions. Place top on burger.
Makes 6 servings (2 sliders each)

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