Cheeseburger Sliders with Queso (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
680 grams 80/20 ground chuck
02 -
3 red bell peppers, chopped
03 -
1 sweet onion, chopped
04 -
2 poblano peppers, deseeded and chopped
05 -
2-3 tablespoons avocado oil
06 -
10 ounces (295 millilitres) heavy cream
07 -
225 grams white queso cheese, cut into chunks
08 -
1 can (225 grams) Rotel diced tomatoes and green chilies
09 -
American cheese slices
10 -
Slider buns
11 -
Garlic aioli
12 -
Salt and pepper, to taste
13 -
Beef rub seasoning
# Step-by-Step Directions:
01 -
Shape the ground chuck into a single large patty roughly 1.5 centimetres wider than your slider buns. Generously season with beef rub and refrigerate for 30 minutes to ensure patty stability.
02 -
Preheat a large skillet or griddle over medium-high heat and add avocado oil. Add chopped red bell peppers, sweet onion, and poblano peppers. Cook for 6–8 minutes, stirring frequently, then season with salt. Sauté an additional 4–6 minutes until vegetables are softened and lightly caramelized. Set aside.
03 -
In a saucepan over medium heat, bring heavy cream just to a simmer. Gradually whisk in white queso until melted and smooth. Stir in the Rotel and season with salt and pepper. Maintain sauce over low heat to prevent thickening.
04 -
Reheat the griddle to medium-high. Sear the chilled patty for 4–5 minutes before flipping, seasoning the reverse side with additional beef rub. Flip and cook for 2 more minutes. Top with sautéed vegetables and arrange American cheese slices over the top. Cook until cheese is melted.
05 -
While the patty finishes cooking, toast the slider buns on the griddle or in a clean skillet until golden brown. Spread garlic aioli on the bottom half of each bun.
06 -
Slice the cooked patty into slider-sized portions. Layer each bottom bun with meat, melted cheese and vegetables, and additional toppings as desired. Finish with the top bun. Serve immediately, drizzled with warm queso or with a side of queso for dipping.
# Helpful Notes:
01 -
For optimal flavor, make the patties slightly larger than the buns to compensate for shrinkage during cooking.
02 -
Keep queso warm on low heat while serving to maintain a creamy, dippable consistency.
03 -
Lightly toasting slider buns helps prevent sogginess and enhances texture.
04 -
Refrigerate formed patties prior to cooking to ensure they hold their shape.