The jalapeños in these sliders give what might otherwise be a traditional recipe more kick and flavor. I usually deseed my jalapeños, but you can always leave a few in if you want to make the recipe spicier.
Another trick I like is to grate and mix the cheese in with the meat; the result is a much juicier burger than you’d get by placing a slice of cheese on top.
Remember: Whether you choose to grill your burgers or follow my pan-fry instructions below, don’t press down on the burgers while they’re cooking to speed up the cooking process—all this does is expel the juices from the meat, leaving you with a dry burger.
- 1 lb lean ground turkey
- 1 lb lean ground beef
- 5 jalapeños, deseeded and chopped
- 2 cloves garlic, crushed
- 1½ cups pepper jack cheese, grated
- 1 Tbsp cumin
- 2 tsp chili powder
- 2 tsp salt
- 2 tsp pepper
- 1 Tbsp olive oil
- 1 package slider buns
Place all ingredients except the olive oil and buns in a large bowl.
Mix all ingredients together. (I suggest using your hands.)
Divide the meat mixture into eight pieces and shape each into a ½-inch-thick patty.
Heat the oil in a frying pan over medium heat.
Place the patties in the hot pan and let cook for 4 minutes on each side. You will know the meat is ready when the juices run clear or when you cut into one and see no pink inside.
Place each burger on a bun and serve with your favorite condiments and side dishes.
About the Author
Nisa Burns is a culinary school graduate from the Art Institute of Virginia Beach and the author of Kitchenability 101: The College Student’s Guide to Easy, Healthy and Delicious Food. She shares accessible recipes and tips for new cooks on her blog at Kitchenability.com and on her YouTube channel.