Popper Sliders

Spice up sirloin sliders with chili peppers and seasoned melted cream cheese.


  • 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.

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