Lil Texas BBQ Sliders
These BBQ Sliders pack a Texas-sized punch of flavor, smothered with homemade barbecue sauce and melty Monterey Jack cheese. YUM!!
Ingredients
Sliders
- 2 pounds 85% lean ground beef
- 1 tablespoon Lil Texas spice rub see below
- 6 slices Monterey Jack cheese, quartered to make 24
- 12 dill pickle chips
- 1 cup barbecue sauce
- 12 slider buns
- 3 tablespoons unsalted butter, melted
Lil Texas Spice Rub
- 1 tablespoon ancho chile powder
- 2 teaspoons paprika
- 2 teaspoons New Mexico chile powder
- 2 teaspoons chipotle chile powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon ground chile de arbol or cayenne pepper
Instructions
- MAKE SPICE RUB: In a small bowl combine 1 tablespoon ancho chile powder, 2 teaspoons paprika, 2 teaspoons New Mexico chile powder, 2 teaspoons chipotle chile powder, 1 teaspoon dried oregano, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, and 1/2 teaspoon ground chile de arbol or cayenne pepper. Stir until well combined.
- PREHEAT GRILL: Preheat a grill to high heat, about 450°F.
- FORM PATTIES: Divide 2 pounds 85% lean ground beef into 12 equal portions (about 2 ½ to 3 ounces each). Shape into patties about ½ inch thick and press a shallow indentation in the center of each patty.
- SEASON BURGERS: Sprinkle about ¼ teaspoon of the 1 tablespoon Lil Texas spice rub evenly over each patty and gently press it into the meat. Let the patties rest for 10 minutes.
- GRILL BURGERS: Place patties on the grill and cook for 2 to 3 minutes until lightly charred. Flip and cook another 2 to 3 minutes until the internal temperature reaches about 160°F.
- ADD SAUCE AND CHEESE: Brush the tops of the burgers with come of the 1 cup barbecue sauce during the last minute of cooking. Remove from the grill and place on a tray sauce-side down. Brush the tops with more barbecue sauce and add 2 small pieces of the 6 slices Monterey Jack cheese, quartered to make 24.
- TOAST BUNS: Brush the cut sides of 12 slider buns with 3 tablespoons unsalted butter, melted. Place buns cut side down on the grill and toast for about 1 minute until golden.
- ASSEMBLE SLIDERS: Spoon a little barbecue sauce onto the bottom buns. Add the cheeseburger patties, top with one of 12 dill pickle chips, and finish with the top buns.
- SERVE: Serve immediately while warm.
Notes
Make-Ahead: Patties can be formed up to 1 day ahead and stored covered in the refrigerator.
Storage: Store leftover sliders in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 325°F oven for about 10 minutes or in a skillet over medium-low heat.
Freezing: Raw patties can be frozen for up to 3 months. Thaw overnight in the refrigerator before cooking.
Ingredient Tip: You will have extra spice rub. Store it in an airtight container and use it on chicken, pork, or roasted vegetables.
Substitution Tip: You can use 1 tablespoon Mrs Dash Southwestern seasoning and a teaspoon of salt as your seasoning.
Nutrition
Serving: 1 | Calories: 376cal | Carbohydrates: 27g | Protein: 21g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 652mg | Sugar: 11g | Fiber: 2g | Calcium: 165mg | Iron: 3mg