Jalapeño Poppers Burger Sliders Recipes

JALAPENO POPPER BURGERS

Steps:

• Brush jalapenos with oil. Grill, covered, over medium heat for 3-5 minutes or until tender, turning occasionally. When cool enough to handle, finely chop. In a small bowl, combine the bacon, cream cheese and jalapeno until blended., In a large bowl, combine the garlic, salt, lemon pepper, pepper and paprika. Crumble beef over mixture and mix well. Shape into 8 thin patties. Spoon bacon mixture onto center of 4 patties; top with remaining patties and press edges firmly to seal., Grill burgers, covered, over medium heat or broil 4 in. from heat for 6-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with pepper jack cheese. Cover and cook 1-2 minutes longer or until cheese is melted., Grill buns, cut side down, over medium heat for 30-60 seconds or until toasted. Serve burgers on buns with lettuce, tomato and guacamole.

SPICY JALAPENO SLIDERS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, add ground beef, jalapenos, shallots, panko, heavy cream, cheese, garlic powder, 1 tablespoon salt, and 1/2 teaspoon black pepper. Mix together well. Form into small patties and place in the oven for 12 to 15 minutes.
• In a separate bowl, add creme fraiche, salsa verde, pinch of salt and pepper and mix together. Refrigerate until ready to serve with your sliders.
• Lightly spread creme fraiche on both sides of buns. Place burgers in middle and pick it with a jalapeno.

JALAPENO SLIDERS WITH CRISPY ONIONS

Steps:

• Shape beef into eight 1/2-in.-thick patties; sprinkle with salt and pepper. In a large skillet, cook sliders over medium heat 2-3 minutes. Turn and top with peppers and cheese. Continue cooking until a thermometer reads 160°, 2-3 minutes., Serve on buns. Top with french-fried onions.

JALAPENO POPPER BURGERS

Steps:

• Mix meat, Worcestershire sauce, salt, garlic powder, and pepper.
• Shape the mixture into 12 thin patties, each about 4 inches in diameter.
• Mix the cream cheese, ancho chili powder, cumin, dried onion, and minced jalapeno.
• Top 6 patties with the cheese mixture, spreading it to within 1/2-inch of the edge (if the mixture is difficult to spread, try heating in the microwave for about 15 seconds).
• Cover each patty with one of the remaining 6 patties, sealing the edges well.
• Broil or grill the patties (4 inches from the heat), turning only once if possible, until preferred doneness and cheese is melted, about 10 to 15 minutes.
• Low-carb serving: top with a bit of grated cheddar, guacamole, and enjoy!
• High-carb serving: eat with a bun and other condiments.

STUFFED JALAPENO SLIDERS

Steps:

• Heat oil in a skillet over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add beef; cook, stirring to break into very small pieces, until browned, about 5 minutes. Drain any excess grease. Stir in 2 tablespoons water and taco seasoning; cook until water evaporates, about 5 minutes.
• Let beef mixture cool completely, about 10 minutes. Stir in Chihuahua cheese.
• Preheat oven to 350 degrees F (175 degrees C).
• Cut tops off jalapeno peppers and scoop out seeds and ribs. Stuff with beef mixture, using the thick end of a chopstick to pack in mixture. Stack upright against the edge of a casserole dish.
• Bake in the preheated oven until jalapeno peppers are soft, about 45 minutes.
• Refrigerate jalapeno peppers until stuffing firms up, 1 to 2 hours.
• Combine 1/4 cup water, sugar, and yeast in a small bowl. Let stand until foamy, about 5 minutes.
• Combine flour, 1 egg, milk, and butter in a large bowl. Pour in yeast mixture; mix until well combined. Turn dough onto a lightly floured surface and knead until mostly smooth but slightly sticky, about 5 minutes.
• Form dough into a ball and place in a lightly greased bowl. Cover with a towel and let rise, about 20 minutes.
• Line a baking sheet with parchment paper. Turn dough out onto a floured surface; push down to knock out air. Form into 1-inch buns and arrange 1 inch apart on the baking sheet. Cover with the towel and let rise until puffy, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Brush tops of buns with beaten egg.
• Bake buns in the preheated oven until tops are golden brown, 6 to 7 minutes. Transfer to a cooling rack and let cool, about 10 minutes.
• Reduce oven temperature to 200 degrees F (95 degrees C).
• Slice cold jalapeno peppers into 1/4-inch thick rings. Cut buns in half. Sandwich jalapeno pepper rings in the buns and secure with a toothpick. Arrange sliders in a casserole dish. Cover with aluminum foil.
• Bake sliders in the preheated oven until warmed through, about 10 minutes.