Sunday, July 3, 2011

Jalapeno Popper Sliders

So burgers mixed with jalapeno poppers sounds awesome, am I right?  When I saw this in Rachel Ray's Everyday magazine I just couldn't resist trying out this combo.  Yep, once again I'm back with some Rachel Ray... I picked this particular issue up at the grocery store recently as I had finished all the food magazines I subscribe to, and an amazing looking burger beckoned to me from the cover.  Not the popper sliders, but rather a burger topped with an extra-thick onion ring.  Perusing the magazine though brought me to these sliders, and I knew that I would have to try them.  I mean, who doesn't like jalapeno poppers?  (It's okay if you don't, I won't judge you too harshly.)  So in this recipe, a mini-burger is topped with the ingredients of a jalapeno popper- a seasoned cream cheese, sauteed jalapenos, and a bit more cheese for good measure- covering both jalapeno poppers stuffed with cream cheese, and those stuffed with a cheddar cheese.  It's the best of both worlds.

Jalapeno Popper Sliders

Makes 6 sliders

3 jalapeno peppers, seeded and cut into rounds, or strips
1 red Fresno chile pepper, seeded and sliced into strips
Extra virgin olive oil or vegetable oil, for drizzling
4 oz cream cheese
1 tbsp grated onion
1 large clove garlic, grated or pressed
A small handful of cilantro leaves, finely chopped
1/4 tsp ground cumin
salt and pepper
1 lb ground beef
2 oz. sharp or smoked cheddar, or smoked Gouda, sliced
6 slider rolls, such as 3-inch brioche rolls, or cornmeal topped dinner rolls, split

1. Preheat your grill (or griddle or grill pan) to medium-high heat.
2. Heat a medium skillet over medium high heat and add jalapenos and Fresno chile peppers.  Cook for a couple of minutes, stirring frequently, until they are charred on the edges, and crisp-tender.
3. In a small bowl, mix together the cream cheese, onion, garlic, cilantro and cumin.  Season to taste with salt and pepper.  
4. Season the ground beef with salt and pepper.  Form 6 small patties, with an indentation in the center of each. Brush the grill with canola oil (or other oil with a higher smoke point).  Place the patties on the grill, and grill for 2-3 minutes.  Flip the burger, top with a dollop of cream cheese mixture, and a piece of sliced cheese.  Grill for 2-3 minutes more until the burger is cooked, and the cheese is melted.
5. Place the burgers on the rolls, and top with the chile peppers.

  • For the last step of the recipe, when you have flipped the burger and placed the cheeses on top, the original recipe says to put the cover of the grill down, or tent with tinfoil to promote melting.  I really didn't think this was a necessary step, as my cheese melted just fine without the top down.  
  • I loved these burgers, but next time I want to try stuffing the burger with jalapenos, cream cheese, and cheese to make it even more exciting!  A burger stuffed with jalapeno popper ingredients sounds even awesomer to me- maybe stuffed and topped with them.... hmmmmm...
  • Also next time I won't seed the peppers, as with them de-seeded there was very little heat.  It is perfect this way if you like mild food, but since I like things spicy, hopefully keeping the seeds in will be just the thing to literally spice things up.

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