Fiery Pork Sliders with Guajillo Mayo and Pickled Peppers
These spicy pork sliders pack serious heat with ghost peppers and guajillo paste mixed into the ground pork patties. The smoky guajillo mayo provides a creamy counterpoint to the fiery meat, while quick-pickled chili peppers add tangy crunch. Perfect for adventurous eaters who love bold flavors, these sliders bring restaurant-quality heat to your backyard barbecue. The secret is not overmixing the meat and letting the patties rest in the refrigerator to hold their shape during cooking.
Ingredients
- 12 ounces ground pork
- 2 tablespoons guajillo pasteharissa paste1:1heat
easier to find
- 1 ghost chili pepper, mincedserrano pepper1:1heat
milder option
- 2 tablespoons bread crumbs
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- salt and pepper, to taste
- 1 teaspoon olive oil
- ½ cup mayo
- 1 teaspoon guajillo pasteharissa paste1:1heat
easier to find
- 1 teaspoon white wine vinegar
- sliced chili peppers
- 1 cup white vinegar
- 1 tablespoon sugar
- 6 slider buns
Instructions
- 1
Mix ground pork, guajillo paste, ghost pepper, bread crumbs, garlic powder, cumin, salt and pepper in a bowl without overmixing
- 2
Form meat mixture into 6 patties and refrigerate for 30 minutes
- 3
Heat grill pan to medium heat and coat with olive oil
- 4
Cook patties for 3-4 minutes per side until cooked through
- 5
Combine sliced chili peppers and sugar in a large pan with vinegar to cover
- 6
Bring to a boil then simmer for 5 minutes and cool slightly
- 7
Whisk together mayo, guajillo paste and vinegar for the sauce
- 8
Assemble sliders on buns with guajillo mayo and pickled peppers
Tips
Don't overmix the pork mixture to avoid dense, mealy patties
Substitute harissa paste if guajillo paste is unavailable
Use milder peppers like serranos if ghost peppers are too hot
Good to Know
Refrigerate cooked sliders up to 3 days. Store pickled peppers covered in refrigerator up to 1 week.
Form patties up to 1 day ahead. Make guajillo mayo and pickled peppers up to 3 days ahead.
Serve immediately while patties are hot. Provide extra napkins and milk for the heat.
Common Mistakes
Overmix the meat to avoid tough, dense patties
Skip chilling time or patties may fall apart during cooking
Substitutions
milder option
easier to find
FAQ
Can I make these less spicy?
Replace ghost pepper with milder options like jalapeño or serrano. Reduce guajillo paste by half for less heat.
What if I can't find guajillo paste?
Harissa paste works as a substitute, or make your own by blending rehydrated guajillo chilies with oil.
How long do the pickled peppers keep?
Store covered in refrigerator up to 1 week. The vinegar solution preserves them safely.