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Southwestern Sliders

5 stars based on 5 votes

If you’re a fan of my Juicy Steakhouse Burgers, you’ll love these drip-down-your-chin 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 sliders

To begin, combine the bread, milk, salt, pepper, cumin, coriander, chili powder, smoked paprika, garlic, and Worcestershire sauce in a large bowl.

how to make sliders

Using a fork, mash into a paste.

how to make sliders

Add the ground beef, jalapeño, scallions, and cheese.

how to make sliders

Using your hands, mix until well combined.

how to make sliders

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.

how to make sliders

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!

sliders

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Southwestern Sliders

Servings: 8 sliders
Prep Time: 25 Minutes
Cook Time: 5 Minutes
Total Time: 30 Minutes

Ingredients

  • 1 piece white sandwich bread, crust removed and cut into 1/4-inch pieces
  • 2-1/2 tablespoons milk
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ancho chili powder
  • 1/2 teaspoon smoked paprika
  • 2 cloves garlic, minced
  • 2 teaspoons Worcestershire sauce
  • 1.5 lb 80-85% lean ground beef
  • 1 jalapeño pepper, seeded and minced (see note)
  • 2 scallions, dark and light green parts, thinly sliced
  • 2/3 cup grated Monterey Jack or Mexican blend cheese, plus more for topping the burgers, if desired
  • 8 slider buns
  • Vegetable oil, for brushing the buns
  • 1 batch Roasted Tomato Peach Jam, ketchup or salsa, for serving (optional)
  • Arugula, for serving (optional)

Instructions

  1. In a large bowl, combine the bread, milk, salt, pepper, cumin, coriander, chili powder, smoked paprika, garlic, and Worcestershire sauce. Using a fork, mash into a paste.
  2. Add the ground beef, jalapeno, 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. 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.
  3. Preheat the grill to medium-high heat and oil the grates. Brush the cut sides of the buns lightly with oil and set aside.
  4. Grill the burgers, covered, until nicely browned on the first side, about 3 minutes. Flip burgers and add cheese (if desired); continue cooking for about 2 minutes more for medium rare. Remove the patties from the grill and let rest on a plate. Add the buns to the grill, oiled side down, and grill for about 1 minute, or until lightly toasted with grill marks. Remove from the grill. 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 Roasted Tomato Peach Jam (or ketchup or salsa) and the upper half of the bun. Serve hot.
  5. Make Ahead: The burger patties can be formed, covered, and refrigerated 2 days ahead of time. They can also be frozen (raw) for up to 3 months.
  6. Note: When handling jalapeño peppers, avoid touching your eyes and wash your hands well afterwards.

Nutrition Information

Powered by Edamam

  • 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

Reviews & Comments

  • 5 stars

    Loved this recipe! Love your website!

    - Sherry L. on August 17, 2017 Reply
  • 5 stars

    I made 5 large burgers with the jam and they were by far the best burgers we have ever had! We love your recipes Jenn – they always turn out!

    - Kristy on August 16, 2017 Reply
  • 5 stars

    Made these last night and they were AWESOME! We topped with guacamole and some garlic aioli – this is definitely a call-back recipe!

    - Jules on August 14, 2017 Reply
  • 5 stars

    These were absolutely amazing! Made the jam, and I’m so glad I did…perfect combination of flavors. Froze the leftover patties for an easy weeknight meal. Thanks for another wonderful recipe! Oh – I served these with your corn basil salad – delicious!

    - Kelly S on August 13, 2017 Reply
  • 5 stars

    Made these sliders for a cookout last night and the whole family LOVED them. I was short on time and tempted to skip the tomato jam but am so glad I didn’t…the flavors all together were seriously delish. I can’t wait to make them again!

    - Lynne on August 13, 2017 Reply
  • OH my – sounds delicious. Do you think ground turkey would work with this? Going to make it for dinner tonight – will let you know how it turns out! I have sooo much fun with your recipes – thank you!

    - Alison on August 10, 2017 Reply
    • Hi Alison, I haven’t tried these with ground turkey but I think it’d work. Please lmk how it turns out if you try it :).

      - Jenn on August 10, 2017 Reply
    • Alison
      How did this turn out with turkey?
      Thanks
      Janie

      - Janie on August 13, 2017 Reply
  • I don’t keep white bread in the house.. I substitute for another type (sprouted?)

    - Vanisha on August 10, 2017 Reply
    • Hi Vanisha, Any bread will work here. Enjoy!

      - Jenn on August 10, 2017 Reply
  • This sounds like it could make a great meatloaf as well! Can you suggest modifications?

    - Karen on August 10, 2017 Reply
    • Hi Karen, I’d normally use more filler with meatloaf so that the loaf could be cooked well-done w/o being tough — but I think in this case I’d just leave the recipe as is and make mini loaves (that way you can leave them a little less cooked in the center, like a burger).

      - Jenn on August 10, 2017 Reply

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