Cheeseburger Sliders with Queso

Cheeseburger Sliders with Queso take everything you love about a juicy cheeseburger and turn it into shareable bites finished with a luscious homemade queso. These sliders work for game day spreads or weeknight surprises, blending bold flavors with a creamy, cheesy finish that keeps you coming back for more.

The first time I made a batch for my nephew’s birthday party, every last one vanished in minutes. The creamy queso drizzling down the sides pretty much guarantees they will be the hit of the table.

Ingredients

• Ground chuck 80 percent beef: delivers juicy patties with just enough fat. Choose fresh ground for best flavor
• Red bell peppers: These brighten up the sliders and offer a touch of sweetness. Pick firm shiny peppers with no soft spots
• Sweet onion: Adds mellow flavor to balance the richness. Choose an onion with tight skin and a fresh scent
• Poblano peppers: Mild heat with earthy undertones. Go for deep green poblano and avoid those with wrinkled skin
• Avocado oil: High smoke point helps with searing and adds a subtle richness. Use a fresh oil for best taste
• Heavy cream: Essential for a smooth silky queso sauce. Buy cream with no added gums or stabilizers when possible
• White queso cheese: Melts beautifully for a glossy sauce. Collect a block instead of pre-shredded for maximum melt
• Rotel tomatoes with green chilies: Gives queso its signature tang and a gentle kick. Make sure the can is not dented and check for non-GMO options
• American cheese slices: Classic melt and creamy dairy flavor. Layer for that oozy cheese pull
• Slider buns: Soft but sturdy so they hold up under plenty of toppings. Look for bakery-fresh buns for the softest bite
• Garlic aioli: Adds a little zing; spreading it on the buns keeps things from drying out. Use store-bought or homemade
• Salt and pepper: Essential for boosting all flavors. Use kosher or sea salt for best results
• Beef rub seasoning: Your favorite blend will add smoky or spiced depth to the meat. Sprinkle liberally for great crust

Instructions

Prepare the Patty:

Shape your ground chuck into a single oversized patty that is wider than your slider buns by about 1 and a half centimeters. Generously dust with beef rub and refrigerate for half an hour. This rest firms up the patty so it holds together on the grill.

Sauté the Vegetables:

Heat your skillet or griddle over medium-high then swirl in avocado oil. Add chopped bell peppers, onions, and poblanos. Sauté for about 6 to 8 minutes, stirring often until they start softening. Season lightly with salt and continue cooking another 4 to 6 minutes until the veggies caramelize and sweeten. Set aside but keep warm.

Make the Queso Cheese Sauce:

Set a saucepan over medium heat and pour in heavy cream. Warm just until small bubbles form at the edges. Then slowly add your queso cubes, whisking until the sauce becomes silky smooth. Last, stir in your Rotel tomatoes and green chilies. Season gently then keep on low heat so it stays melted but does not thicken too much.

Cook the Patty:

Heat your griddle back to medium-high and gently place the chilled patty onto the surface. Sear for about 4 to 5 minutes on one side, then flip. Season the other side and cook an additional 2 minutes. Layer your sautéed peppers and onions over the meat and crown it with American cheese slices. Cover with a lid briefly or tent with foil to melt the cheese without overcooking the beef.

Toast the Buns:

Split and toast slider buns cut side down directly on the griddle or in a clean hot skillet. Watch for golden edges and a slight crunch. Remove and immediately spread the bottoms with garlic aioli.

Assemble the Sliders:

Slice the patty into slider-sized sections. Place each piece onto your prepared buns with veggies and all. Add extra toppings if you like and top each with the other half of the bun. Serve while still warm, spooning queso on top or offering it alongside for dunking.

My favorite part is the smoky poblano pepper, it really boosts the sliders from basic to remarkable. Every time I make these with my siblings we end up reminiscing about lazy summer afternoons grilling together and swiping fingers through the last bit of queso.

Storage Tips

Leftover sliders should be wrapped individually and kept in the refrigerator. Eat within two days for the juiciest results. Warm gently in the oven covered with foil to prevent drying. Store the queso in a separate airtight container and reheat over low heat while whisking in a splash of cream if it thickens too much.

Ingredient Substitutions

Try turkey or chicken instead of beef for a lighter option. Swap poblano for jalapeño if you prefer more heat. Monterey Jack or pepper jack cheese works great if white queso is not available. Use any soft roll if you cannot find classic slider buns.

Serving Suggestions

These sliders stand alone or add a handful of crunchy pickles, thinly sliced red onions, or a pile of shredded lettuce. They are also excellent with sweet potato fries or a bold coleslaw. Set out extra queso so people can dip as they eat.

Cultural or Historical Context

Sliders started as classic diner fare, small enough for a lunch tray stack. The Southwestern touch here—the queso and peppers—nods to Tex Mex inspiration, making these feel like the perfect blend of American bar food and festive Texas snacking.

Seasonal Adaptations

Fire roast the peppers and onions during summer grilling for a smoky edge. Try a topping of guacamole in spring for bright freshness. Switch in roasted butternut or acorn squash in fall for a hint of sweetness.

Success Stories

Last holiday my neighbor doubled the recipe for her Super Bowl party and said they vanished before halftime. One guest begged for the queso recipe to use on everything from nachos to breakfast eggs.

Freezer Meal Conversion

Shape and season the large patty then freeze raw between parchment squares. If you do this, you can cook the patty straight from frozen, just add a few extra minutes. Sautéed veggies and queso also freeze well in separate containers. Defrost overnight and reheat gently before assembling.

Give these sliders a try and you’ll see why they disappear so fast. The creamy queso and smoky veggies make every bite truly crave-worthy.

FAQs about Recipes

→ How do you keep the patties juicy?

Chilling the seasoned patty before cooking helps retain juices during searing, resulting in tender, flavorful sliders.

→ What is the best cheese for queso sauce?

White queso cheese melts smoothly and pairs well with the heavy cream for a rich, creamy sauce perfect for topping or dipping.

→ Can I prepare the sliders ahead of time?

You can sauté the vegetables and prepare the queso sauce ahead. Assemble and sear the patties just before serving for best results.

→ How should I toast the slider buns?

Toast buns on a griddle or skillet until golden, which adds flavor and helps them hold up to the juicy meat and toppings.

→ What toppings pair well with these sliders?

Besides the queso and sautéed vegetables, garlic aioli and extra cheese slices enhance each bite with creamy richness.

→ Is there a substitute for beef rub seasoning?

A simple mix of salt, black pepper, smoked paprika, and garlic powder makes a great alternative to store-bought beef rub.