Ingredients
Equipment
Method
- Preheat flat top grill or large skillet to medium-high heat.
- Form ground beef into 12 small slider patties (about 2–3 oz each). Season both sides generously with Spanglish Asadero Carne Asada Seasoning.
- Heat 1 tbsp olive oil on the flat top. Add poblano pepper squares. Cook 4–5 minutes, turning occasionally, until softened and lightly charred. Move to cooler side or remove and set aside.
- Add remaining 1 tbsp olive oil to the hot surface. Place slider patties on the grill. Cook 2–3 minutes until a crust forms.
- Flip patties. Immediately top each with a slice of pepper jack cheese. Cook 2–3 minutes more until cheese melts and patties reach desired doneness.
- While patties finish, lightly toast slider buns cut-side down on the grill 30–60 seconds until golden.
- To assemble: Spread a thin layer of guacamole on the bottom bun.
- Place cheesy patty on top.
- Add a grilled poblano pepper square, a small scoop of pico de gallo, and a drizzle of Mexican crema.
- Top with the other bun half.
- Serve immediately.
Nutrition
Notes
- Season into the meat, not just on it — Mix the Spanglish Asadero Carne Asada Seasoning into the ground beef before forming the patties. That's the move that gets marinade-level flavor without marinating.
- Pat the beef dry before seasoning — Surface moisture blocks browning. Dry meat builds the crust you want; wet meat steams instead of sears.
- Preheat the surface, then add the oil — A cold flat top means the patties steam instead of sear. Get to medium-high heat, hold it there for a minute, then add the oil. You'll know it's ready when the oil shimmers.
- Don't overwork the patties — Season and form with light hands. Compacted meat stays dense; loosely formed patties stay tender.
- Toast the buns the same pass as the patties — Cut-side down, 30–60 seconds. It keeps the bottom bun from going soggy under the guacamole.
- Add the cheese right after the flip — Pepper jack needs the full 2–3 minutes on the second side to melt properly. Time the flip so the cheese finishes melting as the patty reaches doneness.
- These sliders work as the main event. Serve them alongside elote corn, chips and salsa, or a green salad with lime vinaigrette. The patty is rich and well-seasoned — pair it with something that has acid or crunch to keep the plate balanced.
- For a bigger spread, put the components out separately so everyone builds their own: guacamole in a bowl, pico in a dish, crema on the side, patties stacked on a platter. It's the right call when you're feeding more than four and want things to move fast.
- A cold Mexican lager or sparkling water with lime cuts through the pepper jack heat and the seasoning in the beef. If you want something more substantial on the side, a simple rice setup or warm tortilla chips with the leftover pico works well without fighting for attention.
- Store the patties in an airtight container in the refrigerator for up to 3 days. Keep the toppings — guacamole, pico de gallo, crema — separate. They don't hold well once they've been on a hot patty, and assembled sliders go soggy fast.
- Reheat the patties in a skillet over medium heat, 2–3 minutes per side, with a splash of water to prevent drying out. Or microwave covered on medium power. Don't use high heat — it fades the seasoning and dries out the beef.
- Add the toppings fresh after reheating. Same result as the first round.