Description
These Cheeseburger Sliders with Queso are a delicious twist on classic sliders, featuring a juicy ground chuck patty topped with sautéed bell and poblano peppers, melted American cheese, and a creamy white queso sauce with diced tomatoes and green chilies. Perfectly toasted slider buns with garlic aioli complete this flavorful, crowd-pleasing appetizer or meal.
Ingredients
Slider Patties
- 680 grams 80/20 ground chuck
- Beef rub seasoning, to taste
- Salt and pepper, to taste
Vegetables
- 3 red bell peppers, chopped
- 1 sweet onion, chopped
- 2 poblano peppers, deseeded and chopped
- 2-3 tablespoons avocado oil
Queso Sauce
- 10 ounces (295 millilitres) heavy cream
- 225 grams white queso cheese, cut into chunks
- 1 can (225 grams) Rotel diced tomatoes and green chilies
- Salt and pepper, to taste
Assembly
- American cheese slices
- Slider buns
- Garlic aioli
Instructions
- Prepare the Patty: Shape the ground chuck into a single large patty roughly 1.5 centimetres wider than your slider buns. Generously season both sides with beef rub and refrigerate for 30 minutes to ensure the patty holds together well during cooking.
- Sauté Vegetables: Preheat a large skillet or griddle over medium-high heat and add avocado oil. Add the chopped red bell peppers, sweet onion, and poblanos. Cook for 6–8 minutes, stirring frequently to prevent burning, then season with salt. Continue to sauté for an additional 4–6 minutes until the vegetables are softened and develop a light caramelization. Remove from heat and set aside.
- Make Queso Sauce: In a saucepan over medium heat, bring the heavy cream just to a simmer. Gradually whisk in the white queso cheese chunks until the mixture is melted and smooth. Stir in the Rotel tomatoes and green chilies, then season with salt and pepper to taste. Keep the sauce over low heat, stirring occasionally, to prevent it from thickening too much before serving.
- Cook the Patty: Reheat the griddle or skillet to medium-high heat. Place the chilled patty on the hot surface and sear for 4–5 minutes without moving it to develop a good crust. Before flipping, season the uncooked side with additional beef rub. Flip the patty and cook for another 2 minutes. Top the patty with the sautéed vegetables and arrange slices of American cheese over them. Continue cooking until the cheese has melted and the patty is cooked through to your liking.
- Toast Buns and Assemble: While the patty finishes cooking, toast the slider buns on the griddle or in a clean skillet until golden brown and lightly crisp. Spread a generous layer of garlic aioli on the bottom half of each bun.
- Slice and Serve: Slice the large cooked patty into slider-sized portions. Build each slider by layering the meat and melted cheese with sautéed vegetables on the bottom bun. Add any additional desired toppings, cover with the top bun, and serve immediately. Drizzle with warm queso sauce or offer it on the side for dipping.
Notes
- You can substitute white queso cheese with Monterey Jack or a mild melting cheese if unavailable.
- For extra heat, add jalapeños to the sautéed vegetable mix.
- Make sure to chill the patty before cooking to help it hold its shape during searing.
- Use freshly toasted buns for the best texture contrast in the sliders.
- Leftover queso sauce can be refrigerated and gently reheated for dipping or topping other dishes.
