Cheeseburger Sliders W/ Queso
Cheeseburger sliders are the ultimate crowd-pleaser, perfect for game day, family gatherings, or any event where finger foods are a must. These sliders pack a big punch of flavor in a small package, combining the rich, juicy taste of 80/20 ground chuck with a layer of sautéed peppers and onions. The finishing touch? A creamy, cheesy queso sauce that ties everything together, adding a touch of indulgence to every bite. Whether you’re looking to impress your guests or simply craving a twist on a classic cheeseburger, these sliders are sure to satisfy.
One of the best things about sliders is their versatility. You can make them your own by experimenting with different toppings, buns, and sauces, but the real magic of this recipe lies in the careful balance of ingredients. The juicy beef patty is perfectly complemented by the bold flavors of red bell peppers and poblano peppers, while the creamy queso adds a smooth, rich texture. Plus, making a giant patty and slicing it to fit the sliders ensures every bite is just as good as the last. These cheeseburger sliders will quickly become a go-to in your recipe collection!
What’s the key to a great cheeseburger slider?
The secret to a great slider is making the patty just a bit larger than the buns, as the meat will shrink when cooked. Plus, using 80/20 ground chuck ensures that you have just the right amount of fat for a juicy burger. Season the patty well, and don’t forget to rest it in the fridge before cooking for better flavor absorption.
How do I make sure the queso is perfect?
Making creamy queso is easy as long as you whisk continuously and add the cheese in batches. This ensures that the cheese melts evenly and doesn’t clump up. Adding Rotel gives it a nice flavor kick, while the heavy cream keeps it smooth and rich. Keep it warm on low heat to maintain that perfect texture.
Ingredients:
•1 ½ pounds 80/20 ground chuck
•3 red bell peppers, chopped
•1 sweet onion, chopped
•2 poblano peppers, chopped and deseeded
•Few tablespoons of avocado oil
•10 ounces heavy cream
•8 ounces white queso, cut into chunks
•1 (8-ounce) can of Rotel
•American cheese slices
•Slider buns
•Garlic aioli
•Salt and pepper (to taste)
•Favorite beef rub
1. Prepare the burger patty:
Start by taking your 1 ½ pounds of 80/20 ground chuck and forming it into one large, flat patty. To ensure that the patty fits your sliders perfectly, place it on a small cookie sheet lined with parchment paper. As a pro tip, make the patty about ½ inch larger than the size of your slider rolls because the meat will naturally shrink while it cooks.
Once the patty is shaped, season it generously with your favorite beef rub. This adds depth to the flavor. After seasoning, cover the patty with plastic wrap and let it rest in the refrigerator for about 30 minutes. This helps the flavors develop and makes the patty easier to handle when cooking.
2. Chop and cook the vegetables:
While the patty is resting, prepare your vegetables. Chop 3 red bell peppers, 1 sweet onion, and 2 poblano peppers, making sure to remove the seeds from the poblano peppers. Heat a griddle or large skillet over medium-high heat and add a few tablespoons of avocado oil. Once the oil is hot, add your chopped vegetables to the pan.
Cook the vegetables for about 6-8 minutes, tossing them every 2 minutes to ensure even cooking. After 6-8 minutes, season the vegetables with salt and continue cooking for an additional 4-6 minutes until they are softened and slightly caramelized. Once the vegetables are cooked through, remove them from the griddle and set them aside.
3. Make the queso:
Now, it’s time to prepare the creamy queso. In a medium saucepan over medium heat, pour in 10 ounces of heavy cream. Whisk the cream continuously to ensure it doesn’t scorch and heat it until it reaches a light sizzle, but don’t let it come to a full boil. Next, slowly add 8 ounces of white queso cheese, cut into chunks. 
Add the cheese in small batches while continuing to whisk. This gradual process allows the cheese to melt smoothly without clumping. Once the cheese has fully melted and you have a smooth, creamy consistency, stir in 1 (8-ounce) can of Rotel for added flavor. Season the queso with salt and pepper to taste. Lower the heat and keep the queso warm while you finish preparing the sliders.
4. Cook the patty:
After the patty has rested, remove it from the fridge. Preheat your griddle or skillet to medium-high heat. Carefully place the large burger patty onto the hot surface. Allow the patty to cook for 4-5 minutes on the first side without moving it, so it can develop a nice sear. Season the unseasoned side of the patty before flipping. After 4-5 minutes, flip the patty and let it cook on the other side for another 2 minutes.
At this point, you’ll want to add the sautéed vegetables on top of the patty, spreading them evenly. Then, place a few slices of American cheese on top of the vegetables. Let the cheese melt for about 1-2 minutes, which should take no time with the heat from the patty and vegetables.
5. Toast the slider buns:
While the patty is cooking, prepare your slider buns. You can use any type of slider rolls you prefer. Lightly toast the buns by placing them on the griddle or in a separate skillet until they are golden and slightly crisp. This adds a nice texture and prevents the buns from becoming soggy when you assemble the sliders. Once toasted, spread a generous layer of garlic aioli on the bottom halves of the buns for an extra layer of flavor.
6. Assemble the sliders: Once the patty is fully cooked and the cheese has melted over the vegetables, remove the giant patty from the griddle. Carefully slice the patty into smaller pieces to fit the size of your slider buns. Place each piece of the patty onto the prepared buns. Add the top buns and press down gently to secure the sliders. Serve the sliders hot, with the homemade queso on the side for dipping or drizzling over the top of each slider.
Below is a printable recipe card!
Ingredients
Method
- Form the ground chuck into a large patty, about ½ inch larger than your slider roll package to allow for shrinkage during cooking. Season the patty with your favorite beef rub and refrigerate for 30 minutes to help it hold its shape.
- Heat a griddle or large skillet over medium-high heat. Add a few tablespoons of avocado oil, then cook the chopped red bell peppers, sweet onion, and poblano peppers for 6-8 minutes, tossing every 2 minutes. Season with salt, and cook for another 4-6 minutes until softened and slightly caramelized. Remove from heat and set aside.
- In a saucepan, heat the heavy cream over medium heat until lightly sizzling. Gradually whisk in the white queso chunks until melted and smooth. Add the Rotel, season with salt and pepper, and keep the queso warm on low heat.
- Preheat the griddle to medium-high heat and cook the burger patty for 4-5 minutes on the first side. Season the unseasoned side before flipping. After flipping, cook for 2 more minutes, then add the sautéed vegetables on top, followed by slices of American cheese. Let the cheese melt.
- While the patty is finishing, toast the slider buns on the griddle or in a skillet until golden. Spread garlic aioli on the bottom buns.
- Slice the cooked burger patty to fit the slider buns. Assemble the sliders and serve with homemade queso on the side or drizzled on top.
If you loved these Cheeseburger Sliders with Queso, you’re going to want to try more of my mouth-watering recipes! They’re perfect for any occasion, packed with flavor, and easy to make. Be sure to check out all my other delicious creations by following the link below!
All Recipes
Leave a Reply