These drip-down-your-chin sliders are jazzed up with Southwestern spices, jalapeños, and Jack cheese. Huge crowd-pleaser!
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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Per serving (8 servings) Serving size: 1 slider (does not include toppings) Calories: 330 Fat: 18 g Saturated fat: 7 g Carbohydrates: 19 g Sugar: 3 g Fiber: 1 g Protein: 22 g Sodium: 335 mg Cholesterol: 68 mg
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