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If you’re a fan of my Juicy Steakhouse Burgers, you’ll love these drip-down-your-chin cheeseburger sliders jazzed up with smoky Southwestern spices, jalapeño pepper and Jack cheese. They are phenomenal topped with my Roasted Tomato Peach Jam, which is more of a tangy-sweet relish than a true jam — but if you don’t want to bother, they’re also good with ketchup or salsa. If you’d like to make standard-size burgers, go right ahead; the recipe makes 5 generous patties. To feed a crowd, the recipe can be doubled or tripled without any adjustments.
