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Pati Jinich Chipotle Cheesy Pork Sliders with Avocado Spread

It was my friend Tamara´s birthday party. Her husband, Sean, an American who speaks and acts like a Mexico City native (says a Mexico City native), made the dinner for the 40+ guests. The guests were drinking, eating and laughing until their stomachs were hurting, usual for their home. Sean came up to me when he saw me walk in, gave me a plate, placed two of these sliders on and said, “You are going to like these.”

I ate one. YUM.
I said, “There’s chipotle in them!”
I ate two. OMG.
I said, “I can take that platter”, and ate the remaining four. Of course, he was grilling some more.

No, I didn’t even try his Asian tuna sliders. No, I didn’t try his regular cheeseburger sliders. No, of course, I didn’t try his vegetarian sliders. All I wanted were these Chipotle Pork Sliders. I was hooked.

After I had my fill, I told Sean I had to post his recipe on my blog, as I was sure you all would love them just like I did. He obliged, and I tested his recipe many times giving it a few tweaks (hey, you know, I can’t help myself). I added a bit of onion, garlic and oregano to the meat mix and more chipotle (come on Sean, you talk like a Mexican!). I took some of the mayo out of the avocado spread and added the refreshing chives.

It’s what happens when you share recipes: they’re not yours anymore. They’re under the domain of the recipients who can do whatever they want with them. You killed yourself to make the best-ever sandwich and you hate mustard? Well, the next person printing your recipe may think all the sandwich needs is a little, or a lot of, mustard. I know this to be true, for I’ve heard from many of you wonderful personal touches and spins on my recipes through the comments on this blog. That’s the beauty of passing down recipes!

If you don’t go head over heels over these sliders, tweak them, and go ahead, make them your very own. The underlying notes for these sliders, for me, are: meat, especially pork, and chipotle are heavenly together; the melted cheese adds a rich welcome layer (all of my boys thought so too), and the avocado spread brings in a creaminess and freshness to everything inside that soft bun, it brightens it up (one of my beastly beasts skipped the avocado part, see? oh well..).

Sean uses brioche buns, which have a light sweetness and a soft and fluffy bite. If you find them, great! If you don’t, any mini hamburger buns work just fine. And then again, you may decide to turn these sliders into jumbo size burgers.

Want to go crazy? Top with crumbles of chorizo!

Chipotle Cheesy Pork Slider topped with Chorizo

Sean’s Cheesy Chipotle Pork Sliders with Avocado SpreadHamburguesitas de Cerdo con Chipotle, Queso y Crema de Aguacate

Serves: makes 16 sliders

Hamburguesitas de Cerdo con Chipotle, Queso y Crema de Aguacate" alt="Sean’s Cheesy Chipotle Pork Sliders with Avocado SpreadHamburguesitas de Cerdo con Chipotle, Queso y Crema de Aguacate" />


2 pounds ground pork

2 tablespoons finely chopped white onion

3 garlic cloves, finely chopped or pressed in garlic press

3 tablespoons sauce from chipotles in adobo sauce

1 chipotle chile in adobo sauce, seeded and finely chopped, more to taste

1 teaspoon dried Mexican oregano

1 teaspoon kosher or sea salt, or to taste

¼ teaspoon freshly ground black pepper

Olive oil, to grease the grill

1 large Mexican avocado, halved, pit removed

2 tablespoons mayonnaise

2 tablespoons fresh squeezed lime juice

2 tablespoons chopped chives

¼ teaspoon kosher salt, or to taste

8 slices Monterey Jack or Muenster cheese

16 mini brioche or mini hamburger buns

To Prepare

Prepare your grill or grill pan over medium heat. While it heats, in a large mixing bowl mix the pork with the onion, garlic, adobo sauce, chipotle chile in adobo sauce, oregano, salt and pepper until well combined. With your hands (I find it helpful if hands are wet), make 16 round patties, about 3/4-inch thick, and place them on a baking sheet or platter.

In a medium-mixing bowl, place the avocado pulp and mash with a fork until smooth. Combine with the mayonnaise, lime juice, chives and salt, blend well. Set aside.

Once the grill or grill pan is hot, brush generously with olive oil. Place the patties on the grill and flip after 3 to 4 minutes. If adding cheese, place a thin slice of cheese on the already grilled side of the patties. Cook for another 4 minutes.

A couple minutes before the patties are ready, place the opened hamburger buns on the upper part of the grill (or after you remove the patties, will be fine too!), and let them warm up.

Slather a generous tablespoon or so of the avocado spread on the bottom bun, place a patty on top, and put on the top part of the bun. Eat them while hot!



Thank you so much, Pati. Looks delicious and I will try them soon. Have a wonderful weekend!

Great Liz! gusta mucho sus recetas:-) por favor nesecito la del Flan con cafe. Grasias;-)

Las hamburguesitas se ven divinas y hoy mismo las voy a hacer y con el chorizo también. Gracias mil por esta receta!

Con gusto!

Que rico! Voy a tener que hacerlas. Gracias por la receta! 😀

Con mucho gusto Diana!

I just caught your show for the first time on PBS this morning. I will be back! Watching and listening, and seeing those marvelous chilquiles, made me miss Mazatlan and Mexico really badly. Printed this recipe, I will be trying it very soon.

Hope you like it!!! Of course: come back for more ; )

I think King’s Hawaiian Rolls would be great with these. Yum!

Yes! Those would be perfect!!

I’ve had slders, but none like these. This is a fantastic recipe, thanks so much. YUMMY!!!!

Thank you for trying them, Roxy!!

Hello Pati,
Was so excited to see the NYT great review of your cookbook in this past Sunday’s Book Review. Wowee, so happy for you! Just got the ingredients for the avocado soup as it is steaming here in PA. I will take it chilled to a dear friend’s house tomorrow. I am sure your dinner in DC went well on Thursday- the menu looked so yummy…one day I will get there! Abrazos, Ruth

Will look forward to seeing you here!!

donde puedo comprar esas Hoyas o dutch oven, color anaranjadas,amarillas son divinas, las recetas o libros de cocinas me encantaria compralos si me dice le agradesco mucho. soy cubana y con sus recetas es tan facil mesclar esos sabores tan exquicitos, gracias mil.

me puede desir como comprar su libro de recetas, esas Hoyas preciosas, en Amarillo, anaranjadas, son divinas dan deseos de cocinar todos esos platillos tan exquisitos, felicidades


Gracias María! espero que le guste mucho el libro y que encuentre las ollas :)

Can I make these using gr. pork loin?


Oh we will be making these! And definitely with chorizo crumbles!

Thank you, Cheryl!!

I’ve never had a pork slider. That looks so good! I’m up for anything that contains avocado! Now I just need to bake some gluten free hamburger buns again and I will be set. Thanks for the great post!

Thanks for your comment!

I was making tacos for dinner tonight. I have a pork butt with a chile rub in the slow cooker, but now I’m thinking I’ll shred it and mix the shredded pork with minced garlic, a can of chipotles in adobo, minced onion, Mexican oregano and S&P, then do the avocado spread as a salsa for the tacos. I don’t normally put cheese on tacos, but I do have a large block of asadero in the fridge. Hmmmm.

Hola Jon, Sounds delicious!!

Watched your show for the first time last week….what heavenly recipes!! These sliders sound fabulous, I will definitely be back for more!!

Great to hear!

Hi Pati!! My wife and I watch your show all the time and we love you! This is the first recipe we’ve tried so far and I have to say, it’s fantastic! I used homemade mayo in the sauce and I used pepper jack instead of Monterey jack and it was super yummy! Thank you so much for the great recipe!

Hi Nick, So happy you enjoyed them! Hope you will try more recipes. Thank you for watching the show!!

Hi Pati,Thank you for the great recipe.Can I use my oven to do the patties? What’s your advice for doing so? Thanks again!

Hola Nicole, Thank you! Yes, you can make them in the oven. I would put them on a sheet tray, lined with parchment paper or foil, and bake for about 20 min on 350 degrees. You can flip them once while baking, too.

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