Stuffed Popper Sliders

  • 10
    min prep
  • 20
    min total
  • 4
    Servings

“I love a good hamburger, plain or “gourmet” with extra goodies cooked into it. The Cheddar Popper Burger had been swirling in my brain for awhile; it was just an idea that neeeeeeeeeded to happen. I’m a bacon snob. And, my husband is a cheese snob. So for this burger, it was all about thick-cut, hickory smoked bacon and Tillamook Cheddar cheese. It’s hard to go wrong with either of those ingredients. Especially when you let the grill do it’s thing…creating a cheesy, bacon-y, jalapeño-y flavor explosion.” - Rachel Lacy of Following in My Shoes

Let's Make This!

Ingredients
  • 1 pound Ground Chuck
  • 4 slices of thick-cut, hickory smoked bacon, cooked and crumbled
  • ¾ cup of grated Tillamook Medium Cheddar Cheese
  • 1 medium Jalapeño pepper, minced
  • ½ teaspoon salt
  • ¼ teaspoon cracked black pepper
  • Slider buns*
  • Green leaf lettuce
  • Tomato
Directions
  • Step 1

    In a small bowl, mix the crumbled bacon and the shredded cheddar cheese. Set aside. In a second bowl, season the ground chuck with salt and pepper, mixing well.

  • Step 2

    Divide the meat into 8 small balls (roughly 2 ounces each). Flatten each ball using the palm of your hand or a burger press. Set four of the slider patties aside.

  • Step 3

    With the remaining four patties, carefully flatten out just the center of each patty, creating a slight “well”. Into that well, put 1-2 tablespoons of the cheese/bacon mixture and then top with 1-2 teaspoons of the minced jalapeño, depending on preference.

  • Step 4

    Top each filled patty with one of the remaining “unstuffed” patties and gently press the edges to seal.

  • Step 5

    Prepare your heated grill (medium heat) by oiling the grate. Place the patties on the grate, gently, and do NOT flatten them with a spatula (you will lose internal juices).

  • Step 6

    Cook the burgers 3-5 minutes on each side till you reach your desired level of “doneness.” Serve on slider buns with lettuce, tomato and any other desired condiments.

  • Step 7

    *Notes: I used Kings Hawaiian Rolls (the normal dinner roll variety) for our burgers. The sweet bread was perfect against the smokey bacon, cheese and jalapeño. Seriously…perfect.

Recipe By

Rachel is a wanna-be knitter and unashamed shower singer. The busy mommy of three wild and precocious children and the wife of a pure-bred Texas boy. As the author/owner of Following In My Shoes, she uses her humor and love of photography to blog about mommyhood, family-friendly food, and life in Texas. Over the past six years, Following In My Shoes has grown from a little ol’ family blog (whose sole reader was Rachel's mother) into a blog dedicated to promoting home-cooked meals and family centered living.

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