Kardea Brown's Burger Sliders with Esquites | Delicious Miss Brown | Food Network
Kardea loads up her spicy burger sliders with creamy, cheesy esquites!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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Burger Sliders with Esquites
RECIPE COURTESY OF KARDEA BROWN
Total: 35 min
Active: 35 min
Yield: 12 sliders (6 servings)
1 1/2 pounds ground chuck (80/20)
2 tablespoons Miss Brown’s House Seasoning, recipe follows
1 tablespoon lime juice
1 tablespoon orange juice
1 teaspoon chili powder
1 teaspoon ground cumin
3 cloves garlic, minced
1 small jalapeño, seeded and minced
1 tablespoon olive oil
2 cups corn kernels, fresh (from 3 ears fresh corn) or frozen (thawed)
1 clove garlic, minced
1/2 cup mayonnaise
1 teaspoon lime zest
2 tablespoons lime juice
1/2 teaspoon chili powder
1/2 cup chopped fresh cilantro
1/2 cup crumbled Cotija
2 green onions, chopped
Butter lettuce leaves
One 12-count package butter-flavored slider rolls, split
Miss Brown’s House Seasoning:
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons sweet paprika
2 teaspoons freshly ground black pepper
2 teaspoons kosher salt
Special equipment: a griddle or grill pan
For the burgers: Stir together the ground chuck, Miss Brown’s House Seasoning, lime juice, orange juice, chili powder, cumin, garlic and jalapeño in a medium bowl. Shape the mixture into 12 patties.
Heat a griddle or grill pan over medium-high heat. Add the burger patties and cook until well-browned and cooked through, 2 to 3 minutes per side. Remove from the pan and keep warm.
For the corn salad: Heat the oil in a cast-iron skillet over medium-high heat. Add the corn and cook, stirring occasionally, until tender and lightly browned, about 4 minutes. Stir in the garlic and remove from the heat.
Combine the mayonnaise, lime zest, lime juice and chili powder in a small bowl. Stir the mayonnaise mixture into the corn along with the cilantro, cheese and green onions.
Divide the burger patties and lettuce between the bottom buns. Top with the corn salad and bun tops.
Miss Brown’s House Seasoning:
Yield: 3 tablespoons plus 1 teaspoon
Stir together the garlic powder, onion powder, paprika, pepper and salt in a small bowl. Store in an airtight container at room temperature for up to 6 months.
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Kardea Brown’s Burger Sliders with Esquites | Delicious Miss Brown | Food Network