Smoky Ancho Beef Sliders with Chimichurri Mayo and Crispy Potato Wedges

These smoky ancho beef sliders are a flavor-packed twist on classic burgers. Seasoned with a zesty ancho sauce and topped with melted Monterey Jack cheese, the beef is tucked into toasted brioche buns spread with herbaceous chimichurri. The result is a perfect balance of smoky, creamy and tangy.

Serve these sliders with crispy oven-roasted potato wedges and a side of chimichurri mayo for dipping. It’s a complete meal that’s sure to impress, whether for a casual dinner or a gathering with friends.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

20 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) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and finely dice onion. Halve buns.
2. Toss potatoes 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 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 until melted, 30-60 seconds.
5. Toast buns until golden brown.
6. Spread buns with remaining chimichurri. Fill with as much zesty ancho beef as you like. 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, you can substitute Monterey Jack with cheddar, pepper jack or provolone for a different flavor profile.

How do I store leftovers?

Store leftover beef and potato wedges separately in airtight containers in the refrigerator for up to 3 days. Reheat in a skillet or oven.

Can I make these sliders ahead of time?

You can prepare the chimichurri mayo and roast the potato wedges ahead. Cook the beef just before serving for best results.