Popper Sliders

• 3 fat fresh jalapeno peppers
• extra virgin olive oil or vegetable oil, for drizzling
• 1 red fresno chile pepper, sliced
• 8 ounces cream cheese, softened
• 2 tablespoons onions, grated
• 1 large garlic clove, grated
• 1 small handful cilantro leaf, finely chopped
• 12 teaspoon ground cumin
• salt and pepper
• 2 lbs coarsely ground beef sirloin (lean) or 2 lbs chuck (fattier)
• 1 brick sharp yellow cheddar cheese (2-by-2-inch) or 1 smoked yellow cheddar cheese (about 4 ounces, thinly sliced)
• 12 slider rolls, such as 3-inch brioche rolls or 12 cornmeal-topped dinner rolls, split

1. Preheat an outdoor grill, indoor griddle or grill pan to medium-high heat.
2. Cut off and discard the tops of the jalapenos.
3. Using an apple corer or fork handle, scoop out and discard the seeds; slice the jalapenos into strips or rounds.
4. Heat a little olive oil in a medium skillet over medium-high heat, add the jalapeno and fresno chile peppers and toss for a couple of minutes until crisp-tender and charred at the edges.
5. Combine the cream cheese, onion, garlic, cilantro and cumin; season with salt and pepper.
6. Season the beef with salt and pepper; form 12 patties (thinner at the center).
7. Coat with olive oil; grill or griddle for 2 to 3 minutes.
8. Flip and top with some cream cheese mixture and sliced cheese.
9. Grill with the lid down (or tent with foil) until the cheese is melted, 2 to 3 minutes.
10. Serve on the rolls topped with the chile pepper slices.

peppers, extra virgin olive oil, chile pepper, cream cheese, onions, garlic, handful cilantro leaf, ground cumin, salt, ground beef sirloin, brick sharp yellow cheddar cheese, slider rolls

Taken from www.food.com/recipe/popper-sliders-456278 (may not work)