Nacho Burger Sliders
6 Martin's 12 Sliced Potato Rolls
1 Pound Ground Beef
1 Tablespoon Worcestershire Sauce
1 Teaspoon Garlic Salt
4 Tablespoons Butter, divided
3 Jalapeno Peppers, sliced into discs
2 1/2 Teaspoons Salt, divided
Tortilla Chips, crumbled
1 Tomato, diced
Hot Sauce or Salsa
2 Tablespoons Flour
1 Cup Whole Milk
1/2 Teaspoon Cayenne Pepper
4 Ounces Sharp Cheddar Cheese, shredded
4 Ounces Monterey Jack Cheese, shredded
1-2 Ounces Cream Cheese (optional)
Combine the ground beef, Worcestershire sauce, and garlic salt together and form into 6 patties (about 1/3 cup each). Set aside.
Melt 2 T. butter in a saute pan or skillet over medium heat. Add sliced jalapenos and sprinkle with 2 tsp salt. Stir, adding a little water as necessary. Cook until lightly caramelized, about 10 minutes; remove from heat and cover.
Prepare Queso Cheese Sauce:
Melt 2 T. butter in a medium skillet over medium heat. Gradually add in the flour and whisk until it is smooth and starts to bubble around the edges.
Add the milk to the skillet and continue whisking. Once incorporated, turn heat to high and bring to a boil. Once the milk has reached a boil, lower heat and reduce to a simmer. Allow the sauce to thicken slightly.
Add the cayenne pepper and 1/2 tsp salt and whisk to combine.
Add the cheese and gently stir, allowing the cheese to melt. When cheese is completely melted and the mixture smooth in consistency, remove from heat and set aside until ready to serve. Sauce will start to firm up if allowed to cool for too long.
Note: You can add or substitute 1-2 oz. cream cheese for a creamier consistency.
Grill burger patties until cooked to desired level.
To assemble, place each burger on the bottom bun. Then top with chips, cheese sauce, tomatoes, lettuce, caramelized jalapenos, and hot sauce or salsa. Serve.