Hatch Chile Sliders with Latin Remoulade Sauce

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Hatch Chile Sliders with Latin Remoulade Sauce

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Seasonal sliders topped with 2 oz of roasted Hatch chiles from Batanga in Houston. Served with a terrific Latin Remoulade sauce.


  • 9 oz  ground beef
  • 3  slider buns
  • 6 oz  hatch chile, roasted, peeled, deseeded
  • Salt, to taste
  • Pepper, to taste
  • Butter
  • 1 oz  Latin Remoulade Sauce

Latin Remoulade Sauce:

  • 6 cups mayo
  • 2 cups chili sauce
  • 1 cup creole mustard
  • .75 cup olive oil
  • 6 TBS Tabasco
  • .75 cup lemon juice
  • 3 TBS Worchestire
  • 24 minced scallions
  • 12 TBS  chopped parsley
  • 1.25 cups chopped green olives
  • 1 cup minced celery
  • 8 cloves minced garlic
  • 3 TBS chili powder ((guajillo and ancho)
  • 3 tsp salt
  • 3 tsp black pepper
  • 2.5 TBS  capers

Recipe Info

  1. Form sliders into 3oz portions.
  2. Roast hatch chiles in the oven at 450, until blistering and tender. Let cool, then remove skin and remove the seeds.
  3. Season beef patties with salt and pepper, and grill till medium rare
  4. Toast slider buns in a pan with butter, till golden
  5. Place each beef patty on each slider bun, and top with 2 oz of hatch chile, and a drizzle of Latin Remoulade sauce.

For the Latin Remoulade Sauce:

Combine all wet ingredients and whisk together, then stir in dry ingredients.

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