A fun alternative to regular burgers, these Poblano Pepper Slider Burgers are packed with pepper flavor. They are topped with marinated onions and a creamy guacamole to really take them over the top.
Poblano peppers are a favorite around here! For more of this favorite pepper, try this Poblano Chile Scramble or Shrimp Pasta with Poblano Cream Sauce.
Originally posted November 20, 2010
I know that the official start of summer isn’t for another month, but I’m all about claiming that summer starts on Memorial Day. (Even though my kids still have 3 days of school!) I’m so ready to give up on crazy schedules and homework and after school activities. And I’m so ready to spend the summer making hot dogs and burgers and all of the things I love the most in the summer.
In all honesty, it’s really hard to be motivated to cook during the summer. The heat along with lazy days at the pool make me always lose that motivation. But my goal this summer is to find some of the best summertime dinners to share with all of you.
Starting with these Poblano Pepper Slider Burgers.
What really says summer better than burgers? Not much! And I have decided that when it comes to making burgers for my family, sliders are the way to go. Mostly because it’s easier to control how much waste there is. One of my boys never eats a whole burger, while the other will devour his. And my daughter is usually good after only half of a regular burgers. These slider burgers are ideal because then the kids that don’t want a lot can be happy with one slider.
How do you make the Poblano Pepper Slider Burgers?
These Poblano Pepper Slider Burgers consist of 3 main components (plus the buns).
The first is the patty. Both ground beef and ground pork give the burger flavor and keep it moist. The secret ingredient here is pureed poblano peppers. The added moisture keeps the burgers juicy, and the pepper adds a ton of flavor, but isn’t too spicy. (Love poblano peppers? Also make these Stuffed Poblano Peppers!)
The second component are the onions. Thinly sliced red onion rings are quickly marinated in lemon juice and oil. They soften up a bit and become the perfect addition to these slider burgers.
The third component is the creamy guacamole. Any burger with guacamole is a good one in my book, This is a step beyond guacamole with sour cream to make it creamier, cilantro to give it some freshness, and a little jalapeno to spice it up.
How to you cook sliders?
My favorite way to cook burgers, of course, is on the grill. But if you don’t feel like firing up the grill, there are other ways to cook the sliders!
My go to is in a heavy skillet – preferably cast iron. Just heat the pan up pretty hot – at least to medium high. Add the patties and cook until they are seared on the first side (3-4 minutes) and then flip and cook the second side (3-4 minutes). The only problem with the skillet is that all of the patties won’t fit in one skillet, so you end up having to cook 2 batches.
If you have a griddle, that can be the easiest way to cook the sliders, because all of them will fit together. The same rules apply – hot griddle then cook, turning them once.
What should you serve with sliders?
Chips
Potato Salad Recipe with Corn and Poblanos
Crown Ruby Fruit Salad
Mexican Corn Salad
Looking for more slider recipes?
Club Burger Sliders with Avocado-Ranch Dressing
Satay Sliders
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Poblano Pepper Slider Burgers
Ingredients
Marinated Onions
- 1 small red onion cut into thin rings
- Juice of 1 lime
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon extra virgin olive oil
Creamy Guacamole
- 1 small ripe avocado
- 1/2 cup sour cream
- 1/2 cup chopped cilantro
- 1/2 jalapeño pepper seeded and finely chopped
- Juice of 1 lime
- salt to taste
Burgers
- 2 large poblano peppers
- 3/4 pound ground beef
- 3/4 pound ground pork
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons salt
- 1 teaspoons pepper divided
- 6 slices pepper jack cheese (about 5 oz) cut into quarters
- 12 slider buns
Instructions
Make the Onions
- Place the onions in a bowl and add half the lime juice, 1/2 teaspoon salt, 1/2 teaspoon pepper and the olive oil. Stir to coat.1 small red onion, Juice of 1 lime, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon extra virgin olive oil
Make the Guacamole
- In another bowl, mash together the avocado, sour cream, cilantro, jalapeño, and lime juice. Season to taste with salt.1 small ripe avocado, 1/2 cup sour cream, 1/2 cup chopped cilantro, 1/2 jalapeño pepper, Juice of 1 lime, salt to taste
Make the Burgers
- Preheat the broiler to high. Place the poblano peppers on a baking sheet covered with foil. Place the peppers in the oven and broil until they are charred, turning with tongs to make sue all sides are charred. Remove and place in a bowl and cover with plastic wrap. Let the peppers sit until cooled, then peel the skins from the pepper. Remove the stems and seeds and place the peppers in a food processor or blender and process until smooth.2 large poblano peppers
- In a large bowl, combine the ground beef, ground pork, pureed poblano, Worcestershire sauce, cumin, coriander, paprika, the 1 1/2 teaspoons salt and the 1 teaspoon pepper. Form the mixture into 12 3-inch patties, making them a bit thinner in the center and thicker at the edges.3/4 pound ground beef, 3/4 pound ground pork, 2 tablespoons Worcestershire sauce, 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons ground coriander, 1 1/2 teaspoons smoked paprika, 1 1/2 teaspoons salt, 1 teaspoons pepper
- Heat a large skillet or griddle over medium-high heat. If needed, add a bit of olive oil. Add the burgers and cook, turning once, for about 7 minutes total, or until your desired doneness. Top with 2 pieces of the quartered cheese and tent loosely with foil during the last minute or two of cooking.6 slices pepper jack cheese (about 5 oz)
- To serve, place the burgers on the bun bottoms. Top with the onions and the creamy guacamole, then place the bun top in place.12 slider buns
Kat says
Actually, in most American grocery stores, Poblano peppers are erroneously labeled as Pasilla, which is really the name of dried Chilaca peppers. So if the pepper you used was somewhat large, narrow and green, then it was most likely a Poblano. 🙂
teresa says
sliders are actually the way i prefer to eat my burgers, there just seems to be so much flavor in those baby burgers. these are so cute, they look awesome!
scrambledhenfruit says
These little burgers sound so flavorful and delicious- I love the roasted peppers, and the sauce looks fabulous!
Barbara says
I like using both pork and beef in the sliders, Deborah…more flavor. And interesting to use cinnamon too.
Rachael indeed is the queen of burgers. The avocado in the sauce balances the heat. Super recipe!
Joanne says
I've never had a rachael burger that I didn't like. While not really popper-esque these do sound seriously good!
The Meal Planner says
Oooh puree roasted pepper right IN the burger mixture. Sounds delicious!