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.
WHAT YOU'LL LOVE
- Green chile heat meets blue cheese tang in a perfectly balanced bite: The smoky Hatch chile in the beef and the tangy, slightly spicy blue cheese dressing play off each other rather than competing, giving every bite real depth.
- Caramelized onions elevate texture and flavor with sweet, rich notes: Cooking the onions low and slow until they're properly browned and shrunk adds a sweetness that balances the chile heat and the richness of the blue cheese.
- Grilled simplicity delivers smoky, juicy sliders without fuss: Despite having several components, the actual cooking technique here is straightforward — grill, caramelize, roast, assemble — making this approachable even with multiple parts.
- Party-ready and easy to make in batches: Sliders are inherently built for sharing, and this recipe scales easily for a crowd without requiring much more effort than a standard burger night.
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
Recipe FAQ
Can I use regular green chiles instead of Hatch?
Absolutely — any roasted green chile works in the beef mixture. Hatch adds a signature flavor that's become popular for its specific growing region, but it isn't essential to the recipe's success.
What's the difference between the Hatch chile and the Anaheim peppers in this recipe?
These are two different components doing two different jobs. The 505 Hatch Valley Flame Roasted Green Chile is a canned product mixed directly into the ground beef for flavor throughout the patty. The Anaheim peppers are fresh, whole peppers that get grilled, peeled, and cut into squares to use as a topping on the assembled slider. Don't confuse the two — they're not interchangeable steps.
Is the blue cheese dressing spicy?
It has a slight kick from chipotle powder, but you can omit the chipotle powder entirely for a milder, more classic blue cheese flavor without losing the dressing's overall texture or tang.
How do I prevent the buns from getting soggy?
Toast the buns until properly golden before assembly, and use a moderate amount of blue cheese dressing rather than piling it on. A well-toasted bun holds up significantly better against the juicy patty and dressing than an untoasted one.
Can I make the dressing ahead of time?
Yes — prep the blue cheese dressing up to 2 days ahead and keep it refrigerated until needed. This is one of the easiest components to get out of the way early if you're prepping for a gathering.
What's a good alternative for slider buns?
Potato rolls, Hawaiian buns, or small brioche buns all make great substitutes if you don't have standard slider buns on hand — any of these hold up well to the juicy filling.
Can I make this indoors?
4 out of 5 — Perfect for indoor, better on the grill. The onions, blue cheese dressing, and bun toasting are all entirely stovetop. The burgers and Anaheim peppers can both be done in a cast iron skillet or under a broiler with good results, though you'll lose some of the live-fire char that the grill version develops on the peppers specifically.
Recipe Highlights
Caramelize the onions low and slow on the side burner: Cooking the onions over low heat until they've properly browned and shrunk considerably — not just softened — is what gives them the sweet depth that balances the chile heat elsewhere in the recipe. Rushing this step with higher heat produces onions that are merely cooked, not caramelized.
Bag the roasted Anaheims to steam off the skins: Sealing the blackened peppers in a Ziploc bag for 15 minutes traps steam that loosens the charred skin, making it slip off easily. Skipping this rest makes peeling significantly more tedious and can tear the pepper flesh.
Use a slider press for consistent patty sizing: A slider press ensures all the patties cook at the same rate by keeping them uniform in size and thickness — uneven hand-formed patties will finish at different times, making it harder to pull everything off the grill together.
Reserve some blue cheese for texture, not just flavor: Holding back 2 oz of the crumbled blue cheese to stir in after blending the rest keeps some textural bite in the dressing, rather than ending up with a completely smooth, one-note sauce.
Recommended Recipes
Nutrition
Nutrition
- Nutrition Serving Size
- 13.65 oz
- per serving
- Calories
- 754
- Carbs
- 33 grams
- Protein
- 54 grams
- Fat
- 44 grams
- Sodium
- 2500 milligrams
