Popper Sliders

A recipe from Rachael Ray. I really have to try this really soon.

• Ready In: 30 mins
• Yields: 12 sliders

Ingredients

• 3  fat fresh  jalapeno peppers
•  extra virgin olive oil or   vegetable oil, for drizzling
• 1  red  fresno chile pepper, sliced
• 8  ounces cream cheese, softened
• 2  tablespoons onions, grated
• 1  large garlic clove, grated
• 1  small  handful cilantro leaf, finely chopped
• 1⁄2 teaspoon ground cumin
•  salt and pepper
• 2  lbs  coarsely ground beef sirloin (lean) or 2  lbs  chuck (fattier)
• 1  brick sharp yellow cheddar cheese (2-by-2-inch) or 1  smoked yellow cheddar cheese (about 4 ounces, thinly sliced)
• 12  slider  rolls, such as 3-inch brioche rolls or 12  cornmeal-topped  dinner rolls, split

Directions

1. Preheat an outdoor grill, indoor griddle or grill pan to medium-high heat.
2. Cut off and discard the tops of the jalapenos. Using an apple corer or fork handle, scoop out and discard the seeds; slice the jalapenos into strips or rounds.
3. Heat a little olive oil in a medium skillet over medium-high heat, add the jalapeno and fresno chile peppers and toss for a couple of minutes until crisp-tender and charred at the edges.
4. Combine the cream cheese, onion, garlic, cilantro and cumin; season with salt and pepper. Season the beef with salt and pepper; form 12 patties (thinner at the center). Coat with olive oil; grill or griddle for 2 to 3 minutes. Flip and top with some cream cheese mixture and sliced cheese.
5. Grill with the lid down (or tent with foil) until the cheese is melted, 2 to 3 minutes. Serve on the rolls topped with the chile pepper slices.