JALAPEÑO POPPER STUFFED SLIDERS WITH CARAMELIZED ONIONS AND BACON
5 tablespoons butter
3 large onions, peeled and sliced into thin rings
2 teaspoons sugar
6 slices bacon, cooked crisp and chopped
4-ounces cream cheese, softened
½ cup shredded cheddar cheese
1 jalapeno, chopped fine, including seeds
1 ½-pounds 80/20 ground beef
1 teaspoon salt
1 teaspoon black pepper
1 package Hawaiian slider rolls (12 rolls)
½ cup ranch dressing
8 slices American cheese
Melt 3 tablespoons of the butter in a large skillet over medium heat. Add onions and sugar and sauté until onions get soft and fragrant, stirring frequently. Reduce heat to low and continue to cook until onions are golden brown and caramelized, about 30-40 minutes. You do not want the onions to ‘brown’. They should just be soft and creamy.
Add the bacon to the onions and cook for one more minute. Set aside.
Combine the cream cheese, shredded cheddar, and jalapeno in a small bowl. Place in the freezer to chill for 5 minutes. Divide the hamburger meat into 12 equal pieces. Place a heaping teaspoon of the cheese mixture into the center of each piece of burger and form a patty around the cheese, completely sealing the edges so the cheese won’t leak out.
Preheat oven to 350 degrees.
Heat a frying pan on medium high heat. When pan is very hot, add the burgers and cook about 2-3 minutes per side so that they get a great sear. They do not need to be completely cooked though as they will cook again in the oven.
Cut the rolls in half and remove the tops. Place the bottoms into a 9” x 13” baking dish. Place one tablespoon of ranch dressing on the bottom part of each roll. Top each with one burger (the rolls will still be ‘connected’). Top with the slices of American cheese. Spread the onion and bacon evenly over the cheese and top with bun lids. Melt the remaining 2 tablespoon of butter and brush the tops of the rolls.
Bake for 20 minutes until the cheese is melted and gooey. Remove from the oven and cut into sliders. Devour!!