Teenie Cakes™

| food, photography, edible gardening & more!

Top Sirloin Sliders with Green Chiles


Top sirloin sliders with green chiles recipe | TeenieCakes.com
Summer days may be over, according to the calendar, but Southern California is enjoying Summer-like conditions. Grilling can still be comfortably taken advantage of in the evenings. Hubby and I had a craving for some good top sirloin burgers…or sliders as they became. What really makes these tasty sliders an unforgettable experience is using good quality top sirloin with fresh roasted green, Anaheim chiles, on top of melting pepper-jack cheese.   Oh yes!

There isn’t much on these sliders, but grilled just right and kept juicy, it’s packed with flavors that all work deliciously together.

Teenie Notes
  • Remember that even after you pull the meat patties off the grill or frying pan, that they’re still cooking. Be careful not to overcook, otherwise they won’t be juicy.
  • Before you grill/cook the patties, grill up some fresh green, Anaheim peppers so that they have some time to steam in a plastic bag. (makes it easier to remove the skins). This can be done ahead of time.
  • For the best flavors, use fresh green chiles – not canned.  Please see my post on the Chile Relleno Casserole for elaboration.
  • Besides the top sirloin, it’s the chiles that really make this slider. Figure a 1/2 chile for each slider/mini or a full chile for a full-sized burger.

I’m listing general ingredients and directions for these sliders and not exact portions because instead of “mini-burgers” they can easily be made into full-sized sandwiches.

Top Sirloin Sliders with Green Chiles

 print

Top Sirloin Sliders with Green Chiles
source Cristina from TeenieCakes.com
Ingredients
  • 1/2 to a whole Anaheim pepper/green chile per slider
  • Top Sirloin ground meat (90% lean, 10% fat), about room temp before grilling
  • Salt and Pepper to taste
  • Slider buns
  • Pepper Jack Cheese, sliced and room temperature
  • Mayonnaise
  • Tomatoes, sliced
Directions

Roast the peppers: Using a grill or gas burners, roast the peppers until blackened. After roasting each pepper, place in plastic bag while roasting the others and allow to steam within the bag. When all the peppers are roasted, cut the stems off, split open and clean the roasted peppers by pulling out the seeds and membrane and peeling/sliding the skins off (it helps to run the peppers under cold water while peeling). Dry the clean peppers with paper towels and set aside.

Chile Relleno Prep - Roasting the Peppers

Prepare the meat

Shape meat into patties that will fit the size of the buns you’re using, about 1/2-inch thick. Season with salt and pepper to taste. Patties should be at around room temperature before grilling. Prepare grill by seasoning and set temperature to high. Continue grilling as you would for hamburgers, flipping burgers only once to retain juices. Your cooking time will depend on the size, thickness and personal preference of how you like your meat cooked (medium-well, medium, well, etc…).

Assemble

Preheat oven to 400 degrees. Place buns on a baking sheet, separating the crowns (tops) from the heels (bottom of buns) with cut-side facing up. Toast until ends are lightly caramelized or to your personal preference.

Spread mayonnaise on heels, followed by a slice of pepper jack cheese, strips of green chiles to cover, meat patty and then topped with two slices of tomatoes and then crown.

Serve with Cauliflower Gratin!

Please note regarding room temperature meat: By referring to room temperature meat, it does not imply that the meat is left out all day.  About a 1/2 hour to an hour before grilling (depending on how warm your kitchen is), remove meat from the refrigerator.

Reader Interactions

Comments

  1. Priscilla-She's Cookin' says

    I just posted sliders this week too! They’re a family favorite and are especially popular in our house during football season. Definitely will try them with fresh green chiles which I love! Congrats on the Top 9!

  3. Kim - Liv Life says

    We use our grill all year round here in San Diego… these are perfect! I love the addition of the chili… why didn’t I ever think of that before??? Nicely done!!

    • Cristina - Teenie Cakes says

      Hi Sandy:

      I have been meaning to play with making my own slider buns, but I have found some great mini-buns at Albertsons – they’re a great size and the bread is soft (pictured). Trader Joe’s also carries smaller sized buns with sesame seeds on them, but the texture is a little too firm. I’ve see some people use rolls or the Hawaiian Kings rolls, but honestly, depending on what’s in between the bread the King’s could offset the flavor (although I luv that bread).

  12. Lisa says

    Oh, wow..I do love me a slider or 5! The use of top sirloin and chiles is brilliant! Your photos are gorgeous and mouth watering!

  13. Monet says

    I adore sliders. They are just the right size for me! And I imagine that the green chiles make such a difference in flavor and overall experience. Thank you for sharing, my friend. Have a week full of laughter and love!

  17. Evan @swEEts says

    We try to have friends over as often as possible for mini burger nights.. perfect for trying different combinations! These looks delicious..I love the grilled chilis!

  21. Jasmine says

    Love this slider. It reminds me of when we lived in El Paso we used to go to Miguel’s Restaurant and this was my choice. Love those chiles with the burger.

  22. Roxan says

    I just wrote a comment and it disappeared after I got captcha wrong! Anyways…….. long story short, these burgers look great and it’s perfect timing because I’ve been craving a nice juicy burger the past couple days.

    • Cristina - Teenie Cakes says

      Hi Roxan – I’m sorry about your losing the first comment, but thank you rewriting your comment. Seems that captcha is not forgiving…I’ll see if there’s something I do about changing it’s behavior. 🙂

  23. sweetlife says

    great sliders, love roasted peppers and I can imagine it gave great flavor…here in Texas we grill all year, it’s especially nice in the winter…no humidity, lol

    sweetlife

  25. 5 Star Foodie says

    Those sliders look just so scrumptious and sound excellent with green chiles! We are having a beautiful sunny day on the East Coast too and these would be just the perfect thing to make for lunch or dinner today!

  29. Cristina says

    My husband and I eat little meat, and when we do we usually go for organic. These hamburger look very tempting though! The roasted peppers are a delicious addition, yum!

[instagram-feed]