Labor Day is such a great holiday. You get a day off of work (and/or school) and it gives you the perfect excuse to barbecue a copious amount of artery clogging foods and overeat until you’re ready explode. Or does that apply to just me and Jason?

If you’re not ready to stuff your face this holiday weekend, I hope I can change your mind with these awesome sliders. Now this isn’t any ordinary slider. What makes these so special is that the meat patty is stuffed with a homemade green chili con queso and then when you’re ready to eat, you’ll serve these babies with a scoop of even more queso.

Amazing, right?

So what are you waiting for? Fire up the grill, throw on the meat patties and serve these bad boys with some fries and a cold beer. You can thank me later. 🙂

Here’s how to make this:

Let’s first start with the queso by sweating out some onions and garlic for about 3-4 minutes.

Then we’ll stir in the chilis and milk for a minute or so.

Next, we’ll throw in the cheeses, a handful at a time. Stir it all together until it gets nice and smooth which should take about 2 minutes. You can always add more milk if it’s too thick.

Don’t forget to season with salt and pepper to your liking.

Now let’s get some good quality ground beef for the meat patties. I spent a little more money than I usually would and snagged some ground sirloin. It’s $6.99/lb but so worth it!

Let’s take the ground beef and create 12 balls to form 1/4-inch-thick patties. (Now I’m a bit OCD so I weighed each ball of meat. It’s okay – you can totally judge me.) Go ahead and top 6 of the patties with 1 tablespoon Monterey Jack and queso each before topping it with another meat patty.

Before throwing these guys on the skillet, be sure to season both sides with salt and pepper. We’ll cook them for about 3-4 minutes on each side for a medium rare. The secret here is to flip these guys only once.

When you’re ready, serve the burgers with sliced avocado and a generous scoop of queso.

Don’t forget to check out what everyone else is bringing to the table for our Labor Day cookout!

Startes & Snacks

Main Dishes

Salads & Sides



Wine Pairings

  • Labor Day Cookout Food And Wine Pairings by ENOFYLZ

One year ago: Lemon Ricotta Cookies with Lemon Glaze

Stuffed Green Chili con Queso Cheeseburger Sliders (adapted from Confections of a Foodie Bride):

Yields 3-4 servings


  • 1 pound ground sirloin
  • 6 tablespoons shredded Monterrey Jack cheese
  • Kosher salt and freshly ground black pepper, to taste
  • Olive oil
  • 6 split slider buns, toasted, for serving
  • Sliced avocado, for serving

For the green chili con queso:

  • Olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 (4-ounce) can diced green chilis
  • 1/4 cup milk
  • 8 ounces white American cheese, shredded
  • 2 ounces Monterrey Jack cheese, shredded
  • Kosher salt and freshly ground black pepper, to taste


Heat olive oil in a medium pot over medium low heat. Add the onion and garlic and cook until the onions begin to soften, about 3-4 minutes. Stir in the chilies and milk until heated through, about 1 minute. Stir in the cheeses until smooth, about 1-2 minutes; season with salt and pepper, to taste. If the mixture is too thick, add more milk as needed.

Divide the ground beef into 12 balls; press each lightly to form 1/4-inch-thick patties. Top 6 of the patties with 1 tablespoon Monterey Jack cheese, 1 tablespoon queso and an additional patty; season with salt and pepper, to taste.

Heat olive oil in a large skillet over medium high heat. Add the patties to the skillet and cook until browned and cooked through to medium rare, about 3-4 minutes per side, flipping only once.

Serve burgers on rolls with avocado and additional queso.

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