Jalapeño Jammer Sliders Recipe
all beef patty, vermont cheddar cheese, shredded lettuce, tomato, onion, jalapeño ranch
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Ingredients
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Sliders & Buns
Beef Patties
Cheese
Veggies & Toppings
Jalapeño Ranch
Method
Jalapeño Ranch
- 1
Make the ranch
In a medium bowl, combine 1/2 cup mayonnaise, 1/4 cup buttermilk, and 2 tablespoons sour cream. Add the finely chopped fresh jalapeño, 1 tablespoon chopped cilantro, 1 teaspoon minced garlic, 1/2 tsp dried dill, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1 teaspoon fresh lime juice. Whisk until smooth. Taste and adjust heat/salt or add more buttermilk to reach desired drizzling consistency. Refrigerate at least 20 minutes to let flavors meld.
Beef Patties
- 2
Form patties
Place 1.5 lb ground beef in a bowl. Add 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tsp Worcestershire sauce. Gently mix by hand until just combined—do not overwork. Divide the mixture into 6 equal portions (about 4 oz each). Form each portion into a thin, slightly larger diameter patty than the slider bun because they will shrink while cooking.
- 3
Cook patties
Heat a large skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil. When the surface is hot, add the patties without crowding. Cook 2–3 minutes on the first side until a brown crust forms, press lightly with a spatula if you want more contact. Flip and cook another 1.5–2 minutes for medium; during the last 30–45 seconds of cooking place half a slice of Vermont cheddar on each patty so it melts. Remove cooked patties to a plate and tent with foil to keep warm.
Buns & Assembly
- 4
- 5
Prepare vegetables
Thinly slice the tomato and red onion. Drain any excess liquid from pickled jalapeños. Toss or fluff 1 cup shredded iceberg lettuce and set aside.
- 6
Assemble sliders
Spread about 1 tablespoon of the jalapeño ranch on the bottom half of each toasted bun. Place a cheddar-topped beef patty on each bottom bun. Top each patty with a few shredded lettuce shreds (about 1 heaping tablespoon), a thin tomato slice (or half slice if tomato large), a ring or two of red onion, and 1 pickled jalapeño slice. Drizzle a little extra jalapeño ranch on top of toppings if desired (about 1/2 tsp). Cap with the bun tops.
- 7
Serve
Arrange sliders on a platter and serve immediately while warm. Offer extra jalapeño ranch on the side. Leftover ranch will keep refrigerated in an airtight container for up to 5 days.
