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.