Smoky Ancho Beef Sliders with Chimichurri Mayo and Crispy Potato Wedges

These smoky ancho beef sliders are a flavor-packed twist on classic sliders. Seasoned with a zesty ancho sauce and topped with gooey Monterey Jack cheese, the beef is piled onto toasted brioche buns spread with fresh chimichurri. Each bite is a perfect balance of smoky, creamy and herbaceous flavors.

Alongside the sliders, crispy roasted potato wedges are served with a tangy chimichurri mayo for dipping. This crowd-pleasing meal comes together quickly and is perfect for weeknight dinners or casual gatherings.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

3 ounce Zesty Ancho SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry potatoes. Cut into ½-inch-thick wedges. Halve, peel and finely dice onion. Halve brioche buns.
2. Toss potato wedges on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. While potatoes roast, in a small bowl, combine mayonnaise and half the chimichurri. Set aside until ready to serve.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add onion; cook, stirring, until softened, 4-5 minutes. Add ground beef; season with salt and pepper. Cook, breaking up meat into pieces, until browned, 3-5 minutes. If there’s excess grease, carefully pour it out. Add zesty ancho sauce and ketchup; cook, stirring, until sauce thickens and beef is cooked through, 2-3 minutes. Taste and adjust seasoning. Turn off heat. Stir in Monterey Jack cheese until melted, 30-60 seconds.
5. Toast brioche buns until golden brown.
6. Spread buns with remaining chimichurri. Fill with as much zesty ancho beef as desired. Divide sliders and potato wedges between plates. Serve with chimichurri mayo on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, pepper jack or cheddar would work well in place of Monterey Jack.

Can I make the chimichurri mayo ahead of time?

Absolutely. You can prepare the chimichurri mayo up to a day in advance and store it in the refrigerator.

What can I serve instead of potato wedges?

Sweet potato fries or a simple side salad would be great alternatives.