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If you’re a fan of my Juicy Steakhouse Burgers, you’ll love these drip-down-your-chin cheeseburger sliders jazzed up with smoky Southwestern spices, jalapeño pepper and Jack cheese. They are phenomenal topped with my Roasted Tomato Peach Jam, which is more of a tangy-sweet relish than a true jam — but if you don’t want to bother, they’re also good with ketchup or salsa. If you’d like to make standard-size burgers, go right ahead; the recipe makes 5 generous patties. To feed a crowd, the recipe can be doubled or tripled without any adjustments.
How To Make Southwestern Cheeseburger Sliders
To begin, combine the bread, milk, salt, pepper, cumin, coriander, chili powder, smoked paprika, garlic, and Worcestershire sauce in a large bowl.
Using a fork, mash into a paste.
Add the ground beef, jalapeño, scallions, and cheese.
Using your hands, mix until well combined.
Shape the beef mixture into 8 patties slightly wider than the diameter of the buns. The key with sliders is to make them thick so that they get a nice char without overcooking. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill. Refrigerate until ready to cook.
Grill the burgers, covered, until nicely browned on the first side, about 3 minutes. Flip burgers and add cheese (if desired); then continue cooking for about 2 minutes more for medium rare. Lightly toast the buns on the grill, then mound the arugula (if using) on the bottom halves of the buns. Top each bottom half with a patty, followed by a generous amount of the tomato peach jam (or ketchup or salsa) and the upper half of the bun. Serve hot and enjoy!
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Southwestern Cheeseburger Sliders
By Jennifer Segal
Servings: 8 sliders
Prep Time: 25 Minutes
Cook Time: 5 Minutes
Total Time: 30 Minutes
Ingredients
- 1 piece white sandwich bread, crust removed and cut into ¼-inch pieces
- 2½ tablespoons milk
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ancho chili powder
- ½ teaspoon smoked paprika
- 2 cloves garlic, minced
- 2 teaspoons Worcestershire sauce
- 1.5 lb 80-85% lean ground beef
- 1 jalapeño pepper, seeded and minced (see note)
- 2 scallions, dark and light green parts, thinly sliced
- ⅔ cup grated Monterey Jack or Mexican blend cheese, plus more for topping the burgers, if desired
- 8 slider buns
- Vegetable oil, for brushing the buns
- 1 batch Roasted Tomato Peach Jam, ketchup or salsa, for serving (optional)
- Arugula, for serving (optional)
Instructions
In a large bowl, combine the bread, milk, salt, pepper, cumin, coriander, chili powder, smoked paprika, garlic, and Worcestershire sauce. Using a fork, mash into a paste.
Add the ground beef, jalapeno, scallions, and cheese. Using your hands, mix until well combined. Shape the beef mixture into 8 patties slightly wider than the diameter of the buns. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill. Refrigerate until ready to cook.
Preheat the grill to medium-high heat and oil the grates. Brush the cut sides of the buns lightly with oil and set aside.
Grill the burgers, covered, until nicely browned on the first side, about 3 minutes. Flip burgers and add cheese (if desired); continue cooking for about 2 minutes more for medium rare. Remove the patties from the grill and let rest on a plate. Add the buns to the grill, oiled side down, and grill for about 1 minute, or until lightly toasted with grill marks. Remove from the grill. Mound the arugula (if using) on the bottom halves of the buns. Top each bottom half with a patty, followed by a generous amount of the Roasted Tomato Peach Jam (or ketchup or salsa) and the upper half of the bun. Serve hot.
Make Ahead: The burger patties can be formed, covered, and refrigerated 2 days ahead of time.
Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.). Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.
Note: When handling jalapeño peppers, avoid touching your eyes and wash your hands well afterward.
Pair With
- Vivian Howard’s Cilantro Lime Sweet Corn
- Roasted Garlic Guacamole
- Roasted Tomato-Peach Jam
- Coconut Cream Pie
This article was originally published on OnceUponaChef.com.
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