Popper Sliders

popper sliders


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


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

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

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.

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.