These small hamburger sliders are topped off with warm nacho cheese and fresh pico de gallo. If you are looking for an excellent recipe for game day, you will probably want to give this one a try. The hamburger patties are flavored with taco seasoning and you can either cook them on the stove-top or grill them on an outdoor grill. The nacho cheese is very easy to prepare because it is just warmed on the stovetop. The pico de gallo will take a little bit of work chopping up the different ingredients, but for fresh pico, it is well worth the effort. These nacho burger sliders go great served with tortilla chips. Enjoy!
(Makes 6 Servings)
- 1 1/2lbs ground chuck
- 1 packet taco seasoning
- 1 (15 ounces) can nacho cheese sauce
- sliders buns (or dinner rolls)
- butter (for spreading)
Pico de Gallo-
- 4 plum tomatoes (seeded and diced)
- 1 small red onion (finely chopped)
- 2 jalapeno peppers (seeded and chopped)
- ½ cup fresh cilantro (chopped)
- 1 tablespoon fresh lime juice
- salt (to taste)
- In a small bowl combine tomatoes, red onion, jalapeno peppers, and cilantro. Season with lime juice and salt. Mix well. Cover and refrigerate.
- Combine the ground chuck with the taco seasoning. Mix well using your hands until the taco seasoning is thoroughly mixed into the meat. Form the burger into small patties. Heat a large skillet to medium-high heat. Cook the hamburger patties turning at least once until they are fully cooked (the internal temperature has reached 165 degrees).
- While the burgers are cooking, cut the slider buns in half and spread butter onto the cut side of each bun. Place cut side down into a separate skillet over medium heat and cook until golden brown on the bottom. In a small saucepan heat the nacho cheese over medium-low heat, stirring occasionally.
to assemble the sliders—place each slider patty onto the top of the bottom half of each slider bun.
- Spoon some of the nacho cheese over each slider patty and place some of the pico de gallo over the nacho cheese on each slider. Place the top half of the bun on top of the pico de gallo, cut side down.