Get tested & perfected recipes every week + a free eCookbook!

Southwestern Cheeseburger Sliders

Tested & Perfected Recipes

These drip-down-your-chin sliders are jazzed up with Southwestern spices, jalapeños, and Jack cheese. Huge crowd-pleaser!

southwestern sliders

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

ingredients for cheeseburger sliders

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

bread, milk, salt, pepper, cumin, coriander, chili powder, smoked paprika, garlic, and Worcestershire sauce in a mixing bowl

Using a fork, mash into a paste.

bread and seasoning mashed into a paste

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

Mixing bowl with ground beef, jalapeño, scallions, and cheese added to the paste.

Using your hands, mix until well combined.

cheeseburger slider mixture ready to form into patties

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.

forming cheeseburger patties

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!

Southwestern cheeseburger sliders on serving platter with peach-tomato jam

Southwestern Cheeseburger Sliders

These drip-down-your-chin sliders are jazzed up with Southwestern spices, jalapeños, and Jack cheese. Huge crowd-pleaser!

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.
  6. Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.). Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.
  7. Note: When handling jalapeño peppers, avoid touching your eyes and wash your hands well afterward.

Pair with

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

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

Reviews & Comments

  • These were delicious! Because I am a busy mom of a three year old and one year old I did not make the salsa but substituted Peach Mango Salsa ( Archer Farms brand from Target) which paired very nicely. Also left out jalapeños for the kids 😉

    • — Madalee on April 12, 2019
    • Reply
  • Great recipe!! I like to top w/ avocado slices or guacamole. Delish!

    • — Laviza Shariff on April 11, 2019
    • Reply
  • Can these be cooked in the oven? If so, at what temp and for how long?

    • — Karen on April 10, 2019
    • Reply
    • Hi Karen, Yes, you can use the oven to broil them–place them on a broiler pan or rack so the juices can drip down and flip them halfway through. Timing should be about the same as the grilling method. Hope you enjoy!

      • — Jenn on April 11, 2019
      • Reply
  • We loved these burgers! I made exactly as written. We also made the tomato peach jam & served with Arugula. Very juicy burgers with good flavour. I was worried it would taste more like a taco flavoured burger but it didn’t – very much a burger with really good seasoning! The jalapeño was not spicy for the kids. We also preferred these to your juicy steakhouse burgers.

    • — TracyV on November 27, 2018
    • Reply
  • These sliders were amazing! The Tomato-Peach jam was outstanding and I had plenty leftover and it lasted for a long time, like a chutney, and I used it with some grilled chicken later in the week. Thank you!

    • — Karen Meizels on October 4, 2018
    • Reply
  • These burgers are to die for! So full of flavor – thank you for another wonderful recipe. Definitely making these again and again 😊

    • — Kelly S on August 25, 2018
    • Reply
  • Jenn these were fantastic! Thank you for the recipe. I have made them twice already on the bbq and they are incredibly juicy and flavourful; even if you cook them a little longer than necessary. I digress I did add a little mayo in the burger mix but only because that’s my personal go-to ingredient in any burger. Can’t wait to make the tomato peach jam which I know will be great as are all of your recipes.

    • — Helen on August 23, 2018
    • Reply
  • Made these in large burger size rather than sliders, and they were a huge hit ! So tasty and popping with flavor, they were gobbled up that night, no leftovers 😧
    Definitely on my “make these again “list.

    • — Debbie Gould on July 12, 2018
    • Reply
  • We liked this recipe, but the spices/heat didn’t come through as strongly as we hoped to complement the sweetness of the jam. I will try some other bread (one that dissolves more completely) next time to make the mash of spices/milk at the start, and maybe use pepperjack cheese instead of Monterrey jack. The jalapeño was surprisingly undetectable to my family!

    • — Kristin on June 30, 2018
    • Reply
  • Made this tonight with the tomato peach jam and brussels sprouts and kale salad. All were fantastic! I halved the slider recipe but they were still pretty robust and not small. Very juicy and flavorful. My husband was skeptical of the relish instead of ketchup and mustard but given the different flavor profile it worked really well.

    • — Janet on April 6, 2018
    • Reply
  • My son, who is on the spectrum (Autistic) and a VERY picky eater actually said to me “those were really good Mom, make them again!” Husband loved them as well. I’m a vegetarian so I can’t give you my opinion but I’d say if it passed those two we have a winner! This is your second recipe I’ve tried, so far two for two so I’ll be trying more. Thank you!!!

    • — Sarah on March 20, 2018
    • Reply
  • LOVED this recipe! Easy to follow & make. It was a hit with my husband. Will make it again. Thank you for sharing.

    • — Mai on November 30, 2017
    • Reply
  • These were a hit! I made them with turkey and baked them at 375 for 20 minutes. I probably made them a little small — I had more like 14 sliders.

    • — Emily on November 14, 2017
    • Reply
  • Hi! Would regular chili powder work for this recipe?

    • — Ciara on September 26, 2017
    • Reply
    • Sure, Ciara, that’ll work. Hope you enjoy!

      • — Jenn on September 26, 2017
      • Reply
  • Loved this recipe. Honestly liked the burger better without the tomato peach jam (although the jam was very good.) Just topped with some extra cheese melted over the top and that was it. Delicious. Even my sister ate these, without ketchup! That’s unheard of.

    • — Amanda on September 14, 2017
    • Reply
  • Loved this recipe! Love your website!

    • — Sherry L. on August 17, 2017
    • Reply
  • 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
  • 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
  • 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
  • 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

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.