Raspberry Chipotle Mozzarella Sirloin Sliders

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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Serves: 8 sliders

INGREDIENTS
1 pound lean ground sirloin
¾ teaspoon salt
¾ teaspoon pepper
1 teaspoon garlic powder
Raspberry Chipotle Sauce:
½ jalapeno
1 chipotle, rehydrated in hot water first
1 large garlic bulb, minced
1 tablespoon apple cider vinegar
6 ounces fresh (or frozen) raspberries
4 tablespoons honey
¼ teaspoon salt
For serving:
4 slices cooked bacon, broken in half
4 ounces fresh mozzarella
Arugula
8 whole wheat slider buns or whole wheat dinner rolls

INSTRUCTIONS
In a small saucepan, add the ingredients for the Raspberry Chipotle sauce. Bring to a boil then reduce heat to a simmer and let simmer 10 to 15 minutes or until the juices from the raspberries release, start to break down and the sauce reduces by half. Set aside to let cool slightly but keep warm.

In a bowl, add the sirloin, salt, pepper and garlic powder. Mix well. Shape into 8 slider buns. Grill or cook on a grill pan at 375 degrees until desired doneness, 5 – 10 minutes.

To serve, place a burger patty on the bottom of each bun, top with mozzarella, raspberry chipotle sauce, bacon and arugula.
Serve immediately.

Adapted from thehousewifeintrainingfiles.com