Bacon Jalapeño Sliders
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- 8 Ounces cream cheese, sofetened
- 1/4 Cup shredded sharp Cheddar cheese
- 1/4 Cup chopped green onions
- 2 Teaspoons bacon bits
- 1 Teaspoon lime juice
- 1 garlic clove, minced
- salt to taste
- 14 jalapeños, halved lengthwise and seeded
- Texas hot sauce, optional
Preheat grill to medium-high. In a medium bowl, combine cream cheese, cheddar cheese, green onions, bacon bits, lime juice, garlic, and salt to taste. Fill pepper halves evenly with cheese mixture.
Place in a container for easy transport. When ready to cook, preheat grill to medium-high. Place a sheet of aluminum foil onto grill rack, and carefully place peppers on foil, being sure they don’t fall between grates.
Cover and grill 8 to 10 minutes, or until the peppers begin to char and the cheese is melted. Garnish with a dash of Texas hot sauce if desired.
Calories Per Serving247
Folate equivalent (total)25µg6%
I have been whipping up these bacon jalapeño grass fed sliders for years now. I think we have them at least once a month in our household. They are the perfect item to meal prep, because you can repurpose the leftovers into a variety of meals throughout the week, so that you don’t get bored with leftovers.
- Any type of ground meat you like (I’ve used bison, beef, turkey, and chicken)
- Red or yellow onion
- Jalapeño deseeded
- Salt and pepper to taste or any type of oil you use
- Garlic powder
- 5-6 slices cooked bacon
How to prepare air fried fries:
The first step is to prepare your air fried sweet potato fries, so you can get these going while you prepare your patties. You want to add your japanese sweet potatoes that you peeled and sliced into fries to your air fryer. Spray with some avocado oil and season with Primal Palate’s meat and potato seasoning. Cook on 400 for 20 minutes, shaking half way through.
How to prepare sliders:
Making these sliders are simple. First, I bake my bacon in my convection oven on 400 F for 20-25 minutes, flipping half way. And once the bacon is done, I wipe off all the fat with paper towels and give them a rough chop. And then in a medium bowl, I add the ground beef, vegetables, seasonings, and bacon. Using my hands I mix it all up until incorporated and then form into 11 sliders. And lastly, heat up a grill pan with ghee and cook the slider a few minutes each side.
You could use these in:
- Creating a meat sauce by crumbling the patties and putting it into your favorite tomato sauce
- Lettuce wraps
- My favorite option: Burger bowls (pictured above where I load it with greens, avocado, Persian cucumbers, kraut, and crispy roasted potatoes)
Meal prepping and storing:
Since I like to meal prep my sliders ahead of time for an easy weeknight dinner option. I like to follow the steps above and store in an airtight container in the refrigerator for 3-4 days. But you could also freeze these too if you want to save half the batch for another night you don’t feel like cooking.
How to reheat:
I prefer reheating mine in my air fryer on 370 F for 5-8 minutes. And I love this method because it makes the sliders have a nice little crisp to them. But if you don’t have an air fryer, they can be reheated in a pan or convection oven for 5 minutes or until heated through.
Jalapeno Sliders with Queso and Beef Bacon
Today’s recipe is jalapeno sliders with queso and beef bacon, an ideal dish for sharing with friends and family.
Hopefully, by now, you are enjoying the summer, and having fun in the sun. I know I am. If you’re looking for an tasty new slider recipe for your next get together, or just a casual dinner for the family, jalapeno sliders with queso and beef bacon will not disappoint, so check out this recipe.
These sliders are delicious! A beef patty is surrounded by tomato relish, beef bacon, queso blanco and charred jalapenos, encased in white dinner rolls. Just grab one and in two bites, they’re gone.
The jalapenos are charred, giving off a nice smoky flavor. The seeds and membranes are stripped from the jalapenos, but if you’re a lover of that spicy kick you can add a few seeds to each slider. Be careful though, adding those jalapeno seeds will really add some heat.
I would describe these sliders as “sliders for grown ups”. Although, the seeds and membranes are stripped from the jalapenos it is still possible to accidentally drop a seed or two into this recipe, which you don’t want a young child to consume. Plus jalapeno sliders with queso and beef bacon go so well with tequila or mezcal. Serve them as appetizers and give everyone a shot with lime to open up the evening with a bang.
Alternatively, serve the sliders with a variety of bites and snacks and pair with a pitcher or two of margaritas. It will be a great night.
Sliders are a real crowd pleaser, and this recipe is no slouch, you will likely need more than one serving. This recipe yields 16, but if you need more, you can double the portions. Although, you will need to clean your skillet after preparing the first serving. The debris left behind from making the first batch of sliders will burn and cause sticking which will ruin your second batch.
I really like jalapeno sliders with queso and beef bacon, the flavors are very distinct, but allow each one to come through on the palate. I find it impossible to eat them without mezcal or tequila in the other hand though. Perhaps that says more about me than the recipe…
Give this recipe a try the next time you have guests, as these sliders make for great cocktail bites. You’ll love them, your friends will love them, and that’s all you need.
Making Burgers for a Crowd
I spent a lot of time investigating how to make a large batch of sliders in the oven. Most techniques I found would be great for kids&rsquo parties: spread beef out in a pan, cook in the oven, and slice up into little square patties. Sadly, this method seemed lacking, and I couldn&rsquot help but fear it would result in a mess of well-done hockey pucks for patties. I needed a way that would char the outside of the patty, and even more importantly, a way to achieve a medium/medium-rare internal temperature. Then, after much searching, I found a method worth trying. I couldn&rsquot believe it took me so long &ndash it&rsquos so simple!
I&rsquom pleased to share this roasting technique to make large batches of sliders in the oven. It&rsquos quick, easy, and doesn&rsquot leave you feeling like you&rsquove gained a layer of grease as you work over the stove. You need two important things to make it work: a baking sheet and an oven-safe cooling rack that fits comfortably into it. It may require some searching to find the right sizes to fit together, but I&rsquove had luck on Amazon.com (something like this) and at Target when I&rsquove needed them in the past. If you don&rsquot have a set already, you&rsquoll find having one is more useful than you&rsquod think. Prep the meat, form it into little patties, and evenly space them on the rack. Cook three to five minutes per side, depending on desired level of doneness, and serve. It&rsquos that simple!
As for the assembly, I am seriously in love with this combination of flavors. Caramelized pineapple on savory dishes is one of my absolute favorite things (yes, I also want pineapple on my pizza), and I already went on about the deliciousness of candied jalapeno slices earlier this week. Don&rsquot be intimidated by the number of ingredients here. Prep comes together quickly and, if you&rsquod like, can mostly be done ahead of time and stored away until needed. The pineapple and the bacon can even be cooked in the same skillet, without adding much more effort or extra dishes to your game-day preparations. If you need more food, just double the recipe.
Without further ado, check out my recipe for Hawaiian Beef Sliders below. It will revolutionize how to cook burgers for a crowd!
Keto Stuffed Burgers Should Be On Your Grilling Menu Tonight
In a small bowl, add cream cheese, jalapeño, and crumbled bacon, mixing all ingredients together. Scoop out a 2" spoonful of cream cheese and form into a disk. Place the disks in the refrigerator for at least 15-20 minutes. You could also freeze them for future use.
Forming Hamburger Patties:
Divide hamburger meat into 6 equal portions and flatten into hamburger patties. For the base patties, you will press until you reach 1/2" thick. The middle portion you will want to press to reach 1/4" thick creating a bowl effect which is where you will place a cream cheese disk. For the top hamburger patty, they should be around 1/4" thick. Season with salt, pepper, and garlic powder on each side.
Place a cream cheese disk in the center of the bottom hamburger patty. Add a top patty to cover the disc and press on the sides to seal the burger. This will look like a single thick burger. Continue until all burgers have been formed.
How to Grill:
I like to grill my burgers to a be medium doneness, but feel free to change it up depending on your preference. To achieve just the right amount of pink for medium, grill for about 5 minutes per side.
Place burgers on a keto bun, lettuce wrap, or simply eat it bunless. These burgers will be very flavorful on their own so no need for all of the usual extras. Enjoy!
Yield: 3 burgers, Serving Size: 1 burger
Amount Per Serving: 486 Calories | 36g Fat | 3g Total Carbs | 0g Fiber | 39g Protein | 3g Net Carbs
Take your keto burger game to the next level! 🍔
Stuffed burgers, often referred to as Juicy Lucys, are simple burgers that might come off intimidating to some, but they&rsquore actually quite simple to make! By encasing the most delicious fillings inside some ground beef, you&rsquoll end up with a keto stuffed burger that just oozes deliciousness with each bite. 😋
I&rsquove been making stuffed burgers for a while now and will often add cheese, veggies, and any other keto-friendly filling I can find. But for some reason, I&rsquove never found a filling combination that I thought, &ldquowow, I need to tell people about this!&rdquo &hellip until now.
So what&rsquos inside this magical burger? How about a blend of cool cream cheese, spicy jalapeño, and savory bacon. This combination ensures each bite of the burger will treat your tastebuds to an explosion of flavor!
- 1 tablespoon olive oil
- ½ small onion, diced
- ¼ pound extra-lean ground beef
- 2 tablespoons water
- 1 ½ teaspoons taco seasoning
- ½ cup grated Chihuahua cheese
- 5 large jalapeno peppers
- ¼ cup lukewarm water
- 2 tablespoons white sugar
- 2 teaspoons active dry yeast
- 1 ½ cups all-purpose flour
- 2 small eggs, beaten, divided
- 2 tablespoons milk
- 1 tablespoon unsalted butter, melted
- 40 toothpicks
Heat oil in a skillet over medium heat. Add onion cook and stir until soft, about 5 minutes. Add beef cook, stirring to break into very small pieces, until browned, about 5 minutes. Drain any excess grease. Stir in 2 tablespoons water and taco seasoning cook until water evaporates, about 5 minutes.
Let beef mixture cool completely, about 10 minutes. Stir in Chihuahua cheese.
Preheat oven to 350 degrees F (175 degrees C).
Cut tops off jalapeno peppers and scoop out seeds and ribs. Stuff with beef mixture, using the thick end of a chopstick to pack in mixture. Stack upright against the edge of a casserole dish.
Bake in the preheated oven until jalapeno peppers are soft, about 45 minutes.
Refrigerate jalapeno peppers until stuffing firms up, 1 to 2 hours.
Combine 1/4 cup water, sugar, and yeast in a small bowl. Let stand until foamy, about 5 minutes.
Combine flour, 1 egg, milk, and butter in a large bowl. Pour in yeast mixture mix until well combined. Turn dough onto a lightly floured surface and knead until mostly smooth but slightly sticky, about 5 minutes.
Form dough into a ball and place in a lightly greased bowl. Cover with a towel and let rise, about 20 minutes.
Line a baking sheet with parchment paper. Turn dough out onto a floured surface push down to knock out air. Form into 1-inch buns and arrange 1 inch apart on the baking sheet. Cover with the towel and let rise until puffy, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Brush tops of buns with beaten egg.
Bake buns in the preheated oven until tops are golden brown, 6 to 7 minutes. Transfer to a cooling rack and let cool, about 10 minutes.
Reduce oven temperature to 200 degrees F (95 degrees C).
Slice cold jalapeno peppers into 1/4-inch thick rings. Cut buns in half. Sandwich jalapeno pepper rings in the buns and secure with a toothpick. Arrange sliders in a casserole dish. Cover with aluminum foil.
Bake sliders in the preheated oven until warmed through, about 10 minutes.
Bacon and Smoked Cheddar Stuffed Cheeseburger Sliders with Jalapeño Relish
These stuffed cheeseburger sliders may actually be the best bite-size burgers on the planet. Perfect for barbecues and casual get togethers.
- FOR THE RELISH:
- ⅓ cups Pickled Jalapeños, Finely Chopped
- ¾ cups Bread And Butter Pickles, Finely Chopped
- 3 Tablespoons Minced Red Onion
- 1 clove Garlic, Minced
- 2 teaspoons Pickle Juice
- 1 pinch Coarse Black Pepper
- FOR THE BURGERS:
- 3 slices Cooked Bacon, Crumbled
- ½ cups Grated Smoked Cheddar Cheese
- 1 pound Ground Beef (use Beef With At Least 10% Fat, Preferably 20%)
- ½ teaspoons Kosher Salt
- ½ teaspoons Coarse Black Pepper
- 1 Tablespoon Olive Oil
- 14 whole Slider Buns
In a small bowl, combine all of the ingredients for the jalapeño relish. Cover and refrigerate until ready to use.
In a small bowl, combine the crumbled bacon and grated cheese. Use your hands to form the bacon and cheese mixture into 14 small balls. They’ll be very coarse balls, but the heat from your hands will help them stick together.
Place the ground beef, salt and black pepper in a medium bowl. Mix until just combined. (Just use your hands, people.)
Now it’s time to make your slider patties. Divide the beef into 14 balls (each should be about a heaping tablespoon.) Flatten each ball into a pancake about ¼-inch thick. Place one of the bacon-cheese balls in the center of the beef. Gently fold the beef around the cheese, making sure it’s completely sealed within the beef, and flatten the patty slightly. (Each patty should be 1¾-inches in diameter.)
Heat the oil in large skillet or pan over medium-high heat. Add the sliders and cook for about 1½-2 minutes on each side until the beef is cooked through and the hidden cheese has had time to melt. Depending on the size of your pan, you may find it easier to do this in two batches.
If you like toasted buns (who doesn’t?), now is the time to throw them on the grill or under the broiler for 30 seconds. Place each slider on a bun and add a dollop of ketchup, if you’re into that. Top with jalapeño relish and go to town!
Blue Jack Turkey Sliders with Bacon Jalapeno Chutney
With a delicious, spicy Bacon Jalapeno Chutney center, these little burgers pack a wallop of flavor!
- Author:Carole from Toot Sweet 4 Two
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 6 1 x
- Category: Sandwich
- Cuisine: American
- 1 pound ground turkey
- 6 slider buns
- 1/4 cup Bacon Jalapeno Chutney
- 1 yellow onion, peeled and thinly sliced
- 3 slices Blue Marble Jack Cheese (or a combination of Jack and Blue crumbles)
- 4 tablespoon butter
- 1 teaspoon canola oil
- Mustard, mayonnaise, ketchup
- Divide ground turkey into 6 portions and flatten each portion into a burger patty.
- Place 1 tablespoon Bacon Jalapeno Chutney into center on each patty.
- Bring up side of patty to cover chutney, shape and flatten to slider diameter (about 3 inches each).
- Place on a waxed paper-lined plate or tray and refrigerate until ready to cook.
- Heat canola oil in non-stick skillet and add onions cook over medium heat, stirring occasionally until caramelized (about 30 minutes).
- Keep onions warm.
- Melt butter in microwave or on stovetop.
- With a pastry brush, brush each side of each bun with butter set aside.
- Heat grill, grill pan or skillet on stovetop.
- Remove prepared turkey sliders from refrigerator and place on preheated grill, pan or skillet.
- Cook about 3 minutes.
- Turn over and place 1/2 slice of cheese on each patty.
- If cooking in a grill pan or in a skillet, add 1/2 cup water and cover with lid.
- Steam patties for a few minutes until cheese melts.
- Remove patties from grill, pan or skillet to a plate.
- Wipe out grill pan, carefully, with a paper towel and return to heat.
- Add buns, face down (butter side down) to grill pan and grill for a few minutes (watch carefully) remove from heat.
- Place patty on bottom of each bun, add caramelized onions on each and cover with top of bun.
- Serve with ketchup, mustard and mayonnaise.
Did you make this recipe?
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(other grilling posts)
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I’m Carole, wife to Charlie (25+ years), mom to a boy named Coco, writer, storyteller, home chef, and recipe developer, budding photographer, occasional crafter who loves family and friends, parties and tablescapes, and all things blog. Join me as I COOK , CREATE , INSPIRE .
15 Best Recipes with Bacon
Bacon, bacon and some more bacon. From appetizers to sides to entrees to soups, bacon is always needed!
1. Bacon Wrapped Tater Tot Bombs – The most amazing tater tots ever. It’s so good, you’ll want to double or triple the recipe. [GET THE RECIPE.]
2. Slow Cooker Cheesy Bacon Ranch Potatoes – The easiest potatoes you can make right in the crockpot – perfectly tender, flavorful and cheesy. [GET THE RECIPE.]
3. Harvest Cobb Salad – The perfect fall salad with the creamiest poppyseed salad dressing. [GET THE RECIPE.]
4. Bacon Ranch Cheese Ball – The best and easiest cheese ball that is sure to be a crowd-pleaser. You just can’t go wrong with bacon and ranch together. [GET THE RECIPE.]
5. Bacon and Avocado Macaroni Salad – Loaded with fresh avocado and applewood smoked bacon tossed in a lemon-thyme dressing. [GET THE RECIPE.]
6. Roasted Butternut Squash and Bacon Soup – By far the best butternut squash soup ever, with the help of those crisp bacon bits blended right into the soup. [GET THE RECIPE.]
7. Bacon Mushroom Spinach Frittata – So quick, so easy and so perfect as a quick weeknight dinner or fancy brunch – and you can make it ahead of time too. [GET THE RECIPE.]
8. Jalapeño Popper Pizza – All the flavors of a jalapeño popper is so much better in cheesy pizza form. [GET THE RECIPE.]
9. Shrimp Cobb Salad – A light, filling salad loaded with roasted shrimp, bacon bits, and avocado in a tangy, refreshing vinaigrette. [GET THE RECIPE.]
10. Cheesy Bacon Spinach Dip – Cheese and bacon. You just can’t beat this combo. [GET THE RECIPE.]
11. Olive Garden Zuppa Toscana Copycat Recipe – This copycat recipe is so easy to make and tastes a million times better than the original. [GET THE RECIPE.]
12. BLT Chopped Salad – All the goodness of a BLT in a healthy salad form with a refreshing lime vinaigrette. [GET THE RECIPE.]
13. Salmon BLT Sliders with Chipotle Mayo – Loaded sliders with baked salmon and crisp bacon smothered in chipotle mayo. [GET THE RECIPE.]
14. Cauliflower Chowder – A creamy, low carb, hearty and wonderfully cozy soup for those chilly nights. [GET THE RECIPE.]
15. Bacon Corn Dip – This dip is unbelievably creamy and addicting. You won’t even need chips with this one. [GET THE RECIPE.]
Roasted Jalapeño & Bacon Sliders
I know what your probably thinking&hellip sliders? Jalapeño & Bacon sliders? Where is the bacon you might ask? It&rsquos mixed in the ground beef! That&rsquos where it is at&hellip hidden like diamonds in a mine. Yep, I just went there&hellip I just compared bacon to diamonds.
I was inspired to make these sliders thanks to the abundance of jalapeños I have right now. If you&rsquove ever grown jalapeño peppers you know that they can be abundant. You&rsquoll have more jalapeños than you&rsquoll ever desire to eat off just one plant. And if you let them sit on the plant longer they turn red just like a bell pepper. The red jalapeño pepper is a tad sweeter than the green.