Smoky, tangy with swirls of sweetness the flavors in these sliders are crazy delicious! These sliders are an excellent meal/appetizer to make when you are entertaining friends and family, they will love you for it!
Pre-heat a comal or griddle for toasting your buns later.
Cook bacon until desired crispiness and set aside to cool. Place bacon into a ziploc bag adding 1/2 tsp. of chipotle powder. Seal bag and shake to coat the bacon with the chipotle powder.
In a large bowl add ground beef, minced chipotle peppers, worcestershire sauce, garlic powder, sea salt, and pepper. Mix until ingredients are blended into the meat. Form the patties to fit your bun sizes (make patties just a little bigger than bun since the patty will shrink in size while cooking). Set aside.
Heat a large skillet over medium-high heat and add vegetable oil just enough to coat the bottom of the pan. Add meat patties making two batches if needed. Cook for 3-4 minutes on each side or until desired readiness. After you flip the patties over the first time add the blue cheese crumbles and cover with a lid until cheese is melted and burgers are cooked.
While your patties are cooking, lightly toast the buns on the comal or griddle. Place toasted buns in a large bowl or basket and cover with a clean kitchen towel and set aside until patties are ready for assembly.
To assemble sliders:
Spread the jalapeno jelly on the inside of both buns- I like to be generous with the jelly 🙂 Add your blue cheese patty, top with chipotle-bacon, then add your top bun. Serve these sliders with a side of jalapeno jelly as a dipping sauce. Dipping Sauce: Mix 1/4 cup jalapeno jelly with 1/2 tsp. of water to thin out the jelly. Enjoy!
Makes: 9 mini sliders
Tip #1: When placing the blue cheese crumbles on top of meat patty, I like to press the crumbles together prior to adding to the patty. This will help keep the cheese in one place instead of rolling off the patty.Tip #2: Dairy Free Option- Swap the blue cheese with mashed avocado, it’s equally delicious!
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