- 3 fat, fresh jalapeño chili peppers
- EVOO or vegetable oil, for drizzling
- 1 red Fresno chili 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 coarse ground beef sirloin (lean) or chuck (fattier)
- 12 slider rolls, such as 3-inch brioche rolls or cornmeal-topped
Pre-heat 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 rounds.
Heat a little EVOO in a medium size skillet over medium-high heat. Add the jalapeño and Fresno chili 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 twelve patties (thinner at the center for even cooking). Coat with EVOO; grill or griddle for 2-3 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, 2-3 minutes. Serve on the rolls topped with the chili pepper slices.