Popper Sliders (Rachael Ray)

By KDCooks

Ingredients

• 3 fat, fresh jalapeño chile peppers
• EVOO or vegetable oil, for drizzling
• 1 red fresno chile pepper, sliced
• 8 oz. cream cheese, softened
• 2 tbsp. grated onion
• 1 large clove garlic, grated or pasted
• A small handful cilantro leaves, finely chopped
• 1/2 tsp. ground cumin
• Salt and pepper
• 2 lbs. coarsely ground beef sirloin (lean) or chuck (fattier)
• 12 slider rolls, such as 3-inch brioche rolls or cornmeal topped

Details

Servings 12

Preparation

Step 1

1.Preheat an outdoor grill, indoor griddle or grill pan to medium-high heat. Cut off and discard the tops of the jalapeños. Using an apple corer or fork handle, scoop out and discard the seeds; slice the jalapeños into strips or round.

2.Heat a little EVOO in a medium skillet over medium-high heat, add the jalapeño and fresno chile peppers and toss for a couple of minutes until crisp-tender and charred at the edges.

3.Combine the cream cheese, onion, garlic, cilantro and cumin; season with salt and pepper. Season the beef with salt and pepper; form 12 patties (thinner at the center). Coat with EVOO; grill or griddle for 2 to 3 minutes. Flip and top with some cream cheese mixture and sliced cheese.

4.Grill with the lid down (or tent with foil) until the cheese is melted, 2 to 3 minutes. Serve on the rolls topped with the chile pepper slices.