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Mexican Sliders with Cumin Seed Gouda


Mexican Slider Patty

1kg ground beef

1/2 cup red onion (finely diced)

1 clove garlic (minced)

1 egg

1 tsp cumin seeds (toasted and ground)

1 tsp smoked paprika

1/3 coriander (stalks and leaves, roughly chopped)

1/4 cup panko breadcrumbs

2 Tbl flaky sea salt

Freshly ground black pepper


Creamy Chipotle Slaw

1/2 cup mayonnaise

1 tsp chipotle chilli (pureed)

1 lime (juiced)

3 cups white cabbage (thinly sliced)

3 cups red cabbage (thinly sliced)

1 cup carrot (grated)

1/2 cup coriander leaves (roughly chopped)

Flaky sea salt

Freshly cracked black pepper


Cooking and Serving

Canola Oil

Mexican slider patties

Kapiti cumin seed gouda (sliced)

Slider buns

Butter (room temperature)

Creamy chipotle slaw

Pickled jalapeno


Add a bit of Mexican spice to your slider with this fiery recipe thanks to Al Brown.


Mexican Slider Patty

Place all the ingredients in a suitable sized bowl.  With clean hands, mix ingredients to combine.  Cook off a small sample to check patty seasoning, and adjust if required.  Form mix into slider size patties.  Refrigerate until required.

Creamy Chipotle Slaw

In a bowl, mix the mayonnaise, chipotle chilli and lime juice together.  Set aside.  Place the cabbages, carrot and coriander in a mixing bowl.  Fold throuhg the chipotle mayonnaise until slaw is coated and creamy.  Season to taste and refrigerate until required.

Cooking and Serving

Preheat oven to 180 degrees.

Place a skillet on medium high heat.  Add a splash of canola oil and sear Mexican slider patties for a few minutes each side.  Top with a slice of Kapitai Cumin Seed Gouda then place in the oven for 5 minutes to melt the cheese.

Split your slider buns in half, then butter.  Toast in a skillet, on a medium heat until golden brown.

Load your slider buns with creamy chipotle slaw, a cheesy Mexican slider patty and a pickled jalapeno to dial up the heat.  Place on the top bun - eat now.

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