These Blue & Green Cheeseburger Sliders are a bold, savory twist on a classic favorite—with smoky Hatch chiles and creamy blue cheese dressing elevating every bite. Chef Tom combines hearty ground beef, roasted green chiles, and a scratch-made blue cheese sauce, grilled to juicy perfection.
Blue & Green Cheeseburger Sliders
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
30 minutes
Cook Time
30 minutes
Calories
754
Mini yet mighty, these sliders are perfect for game day, family dinners, or impressing guests with flavor-packed tapas. Griddle-seared with caramelized onions, melted cheese, and a tangy dressing, they deliver satisfying comfort in each handheld serving.
Ingredients
- 3 lb ground beef
-
1 Cup 505 Hatch Valley Flame Roasted Green Chile
-
1 tbsp Chili Dawg's Green Chile Seasoning
-
1 tsp salt
- 1 tbsp Worcestershire
- 2 large yellow onions
- 6 Anaheim peppers
- 24 slider buns
- 4 oz blue cheese, crumbled
- 3/4 cup sour cream
- 1/3 cup mayonnaise
- 3 tbsp buttermilk
- 1 clove garlic, chopped
- 1/4 tsp paprika
- 1/4 tsp chipotle powder
- 2 tbsp white wine vinegar
- Salt & pepper to taste
Blue Cheese Dressing
Directions
- Preheat your cooker to 400°F. Slice your onions into thin rings. Cook in a Lodge Logic 12" Cast Iron Skillet over low heat (stove/side burner), add in a couple tablespoons of vegetable oil and a pinch or salt. Stir occasionally. Cook until onions have caramelized, browned lightly and shrunk considerably.
- Place the Anaheims on the hot grill. Grill until skins are blackened. Place in a Ziploc bag for 15 minutes. Peel the skins from the peppers and remove the stems and seeds. Cut the roasted peppers into squares about the same size as the slider buns.
- Combine the beef, 505 Hatch Valley Flame Roasted Green Chile, Chili Dawg's Green Chile Seasoning, salt and Worcestershire. Mix thoroughly to combine. Using a slider press will make portioning easier, form the meat into slider patties. Refrigerate until ready to grill. Grill the burgers at 400°F until they reach an internal temperature of 165°F (check the temperature using an instant read thermometer like the Maverick PT-75). While the burgers are cooking, toast the buns either in a little butter in a skillet, or on the grill.
- Assemble the burgers: Bottom bun, roasted Anaheim, burger, caramelized onions, a spoonful of blue cheese dressing, then top bun.
Blue Cheese Dressing
Reserve 2 oz of the blue cheese. Combine the remaining ingredients in a blender. Blend until smooth.`
- Add the remaining 2 oz of crumbled blue cheese. You can adjust thickness by using more or less cream.
Recipe Note
What You’ll Love
Green chile heat meets blue cheese tang in a perfectly balanced bite.
Caramelized onions elevate texture and flavor with sweet, rich notes.
Grilled simplicity delivers smoky, juicy sliders without fuss.
Party-ready delight—easy to make in batches and just as fun to eat.
Frequently Asked Questions
Can I use regular green chiles instead of Hatch?
Absolutely—any roasted green chile works. Hatch adds signature flavor but isn’t essential.
Is the blue cheese dressing spicy?
It has a slight kick from chipotle powder, but you can omit it for milder taste.
How do I prevent the buns from getting soggy?
Toast the buns until golden and use moderate amounts of dressing.
Can I make the dressing ahead of time?
Yes—prep it up to 2 days ahead and keep refrigerated until needed.
What's a good alternative for slider buns?
Potato rolls, Hawaiian buns, or small brioche buns make great substitutes.
Can I cook these indoors?
Nutrition
Nutrition
- Serving Size
- 13.65 oz
- per serving
- Calories
- 754
- Carbs
- 33 grams
- Protein
- 54 grams
- Fat
- 44 grams
- Sodium
- 2500 milligrams
