Description
Cheeseburger Sliders with Queso are a delicious variation on classic sliders, combining juicy ground chuck patties, sautéed bell and poblano peppers with onions, creamy homemade queso cheese sauce, and melted American cheese on toasted slider buns. Perfect for gatherings or casual meals, these sliders offer a flavorful, cheesy experience with a touch of spice from Rotel tomatoes and green chilies.
Ingredients
Scale
Meat
- 680 grams 80/20 ground chuck
Vegetables
- 3 red bell peppers, chopped
- 1 sweet onion, chopped
- 2 poblano peppers, deseeded and chopped
Oils & Sauces
- 2–3 tablespoons avocado oil
- Garlic aioli, for spreading
Dairy
- 10 ounces (295 millilitres) heavy cream
- 225 grams white queso cheese, cut into chunks
- American cheese slices
Other
- 1 can (225 grams) Rotel diced tomatoes and green chilies
- Slider buns
- Salt and pepper, to taste
- Beef rub seasoning, to taste
Instructions
- Prepare the Patty: Shape the ground chuck into one large patty about 1.5 centimetres wider than your slider buns. Generously season with beef rub seasoning all over. Refrigerate the patty for 30 minutes to help it hold together while cooking.
- Sauté the Vegetables: Preheat a large skillet or griddle over medium-high heat and add avocado oil. Add the chopped red bell peppers, sweet onion, and poblano peppers. Stir and cook for 6–8 minutes, seasoning with salt partway through. Continue to sauté for another 4–6 minutes until the vegetables are tender and lightly caramelized. Remove from heat and set aside.
- Make the 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 completely melted and smooth. Stir in the Rotel diced tomatoes and green chilies. Season with salt and pepper to taste. Keep the sauce warm on low heat to maintain consistency without thickening too much.
- Cook the Patty: Reheat the griddle or skillet to medium-high. Sear the chilled patty for 4–5 minutes on one side. Flip the patty and season the cooked side with additional beef rub. Cook the other side for 2 minutes. Top the patty evenly with the sautéed vegetables, then layer American cheese slices over the top. Cook until the cheese melts completely.
- Toast the Buns: While the patty finishes cooking, toast the slider buns cut side down on the griddle or a clean skillet until golden brown. Spread garlic aioli generously on the bottom halves of the buns.
- Assemble the Sliders: Slice the large cooked patty into individual slider-sized pieces. Place each slice on the aioli-coated bun bottom. Add any extra toppings you desire, then finish with the top bun. Serve the sliders immediately drizzled with warm queso sauce or offer the queso on the side for dipping.
Notes
- Make sure to refrigerate the patty before cooking to keep it firm and prevent it from falling apart.
- Adjust the amount of Rotel diced tomatoes and green chilies in the queso sauce based on your preferred spice level.
- For a gluten-free option, use gluten-free slider buns.
- Leftover queso sauce can be stored in an airtight container in the refrigerator and gently reheated before serving.
- Serve these sliders with pickles or fresh greens to add a refreshing contrast to the rich cheese and meat.
