Description
These Cheeseburger Sliders with Queso combine juicy seasoned ground chuck patties topped with sautéed peppers and onions, melted American cheese, and a creamy white queso cheese sauce. Served on toasted slider buns with garlic aioli, they make for a flavorful and satisfying appetizer or meal.
Ingredients
Scale
For the Sliders
- 680 grams 80/20 ground chuck
- 3 red bell peppers, chopped
- 1 sweet onion, chopped
- 2 poblano peppers, deseeded and chopped
- 2-3 tablespoons avocado oil
- Salt and pepper, to taste
- Beef rub seasoning, to taste
- American cheese slices
- Slider buns
- Garlic aioli
For the 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
Instructions
- Prepare and season patty: Shape the ground chuck into a single large patty about 1.5 centimetres wider than your slider buns. Generously season both sides with beef rub seasoning. Refrigerate for 30 minutes to help the patty hold together 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 poblano peppers. Cook for 6 to 8 minutes, stirring frequently to prevent burning. Season with salt and continue sautéing for another 4 to 6 minutes until vegetables are softened and slightly caramelized. Set aside.
- Make queso sauce: In a saucepan over medium heat, bring the heavy cream just to a simmer. Slowly whisk in the white queso cheese chunks until completely melted and smooth. Stir in the can of Rotel diced tomatoes and green chilies, then season with salt and pepper to taste. Keep the sauce over low heat to maintain its creamy consistency without thickening too much.
- Cook the patty: Reheat the griddle to medium-high heat. Add the chilled patty and sear for 4 to 5 minutes without moving. Flip the patty, season the cooked side with additional beef rub seasoning, then cook for another 2 minutes. Top the patty with the sautéed vegetables and lay American cheese slices over the top. Continue cooking until the cheese has melted.
- Toast the buns: While the patty finishes cooking, toast the slider buns on the griddle or in a clean skillet until they are golden brown and slightly crisp. Spread garlic aioli evenly on the bottom half of each bun.
- Assemble the sliders: Slice the large cooked patty into slider-sized portions. Place each portion on the bottom bun, topped with melted cheese, sautéed vegetables, and any additional desired toppings. Cover with the top bun. Serve immediately, drizzling warm queso sauce over the sliders or offering the queso on the side for dipping.
Notes
- Use 80/20 ground chuck to ensure juicy and flavorful sliders.
- Chilling the patty before cooking helps it hold its shape and cook evenly.
- Adjust the amount of queso and Rotel to your preferred spice level.
- Garlic aioli adds an extra layer of flavor but can be substituted with mayonnaise or mustard.
- These sliders are perfect for parties and can be prepared ahead by making the queso and vegetables in advance.
