Cast Iron Green Chile Cheeseburger Sliders

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A cookbook recipe exclusively for All-Access members from Cook It In Cast Iron

SERVES10 to 12

TIME1½ hours, plus 30 minutes resting

Cast Iron Green Chile Cheeseburger Sliders
Cook It In Cast Iron

A cookbook recipe exclusively for All-Access members from Cook It In Cast Iron

WHY THIS RECIPE WORKS

We're not quite sure how sliders became all the rage, but for burger lovers this is one party snack that is far from waning in popularity. Our goal was a diminutive burger that delivered great char, juicy meat, and some chile spice. To crea... Read More

GATHER YOUR INGREDIENTS

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BEFORE YOU BEGIN

Form the patties 1/2 inch wider than the slider buns; after the patties shrink during cooking, they will be the perfect size. We found Martin's 12 Sliced Potato Rolls to be a great slider bun. Using two spatulas when flipping these thin, moist patties is helpful.

1

INSTRUCTIONS

Heat 12-inch cast-iron skillet over medium heat for 3 minutes. Add 2 tablespoons oil and heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in chiles and garlic and cook until fragrant, about 1 minute. Transfer mixture to food processor and process to smooth paste, about 1 minute, scraping down sides of bowl as needed. Combine ½ cup processed chile paste, mayonnaise, lime juice, and 1/4 teaspoon salt in bowl; set aside for serving.

2

Add remaining chile paste, beef, 1/2 teaspoon salt, and 1/4 teaspoon pepper to large bowl and knead with hands until uniformly combined. Divide meat mixture into 12 lightly packed balls, then flatten into 1/4-inch-thick patties. Transfer patties to platter and refrigerate until chilled, about 30 minutes or up to 24 hours.

3

Wipe now-empty skillet clean with paper towels and heat over medium heat for 5 minutes. Add 1 tablespoon oil and heat until just smoking. Place 4 burgers in skillet and cook, without moving, until well browned on first side, about 2 minutes. Flip burgers and top with 1 heaping tablespoon pepper Jack. Cover and continue to cook until well browned on second side and cheese is melted, about 2 minutes.

4

Repeat with remaining 2 tablespoons oil, burgers, and pepper Jack in 2 batches. Serve burgers with buns and chile sauce.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

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