Cle Hot Firecracker Sliders Recipe

Little burgers, big fireworks. Juicy patties laced with CLE HOT, jalapeño, and Fresno pepper—melty pepper jack seals the deal.

Ready in: 40 minutes
Serves: 2–4 (8 sliders)

Why it slaps

CLE HOT brings smoky heat with a clean finish, so the peppers pop without blowing up your palate. Brioche + pepper jack = slider-level decadence.

Ingredients

• 1 lb ground beef (80/20 recommended)

• 1 tsp CleHot spice rub

• ¼ cup minced onion

• ⅛ cup jalapeño, deseeded & minced

• ⅛ cup Fresno chile, deseeded & minced

• ½ cup shredded pepper jack cheese

• 8 brioche slider buns

• Kosher salt, to taste (optional)

Bonus toppers: SmokeSho candied bacon, pickles, thin tomato, shredded lettuce, quick chipotle mayo.

Equipment

Mixing bowl, gloves (optional), grill or grill pan, instant-read thermometer.

Directions

1. Mix: In a large bowl, combine beef, Cle Hot, onion, jalapeño, Fresno, and pepper jack. Mix gently until just combined—don’t overwork.

2. Form: Divide into 8 equal portions; press into slider patties ~2½–3" wide with a slight dimple in the center. Chill 10 minutes while you preheat.

3. Preheat grill to medium-high (450–500°F).

4. Grill: Cook patties 2–3 minutes per side, flipping once, until desired doneness. For medium, pull at 135°F; rest 5 minutes (carryover will rise).

5. Toast buns cut-side down for 30–60 seconds.

6. Build: Add patties to brioche; finish with your favorites (see Tips). Serve hot.

Pro Tips

• Cheese-in vs. cheese-on: Mixing pepper jack into the meat gives oozy pockets; add a slice on top if you’re extra.

• Don’t press the patties while grilling—keep the juices where they belong.

• Heat control: Leave some jalapeño seeds for spicier sliders or dust the finished patties with a pinch more Cle Hot.

What to serve with it

• SmokeSho Candied Bacon (crumble on top—ridiculous)

• Grilled corn, potato wedges, or a crunchy slaw

• Quick chipotle-lime mayo: mayo + lime juice + a shake of Cle Hot

Variations

• Stovetop: Cast-iron over medium-high; 2–3 minutes per side.

• Turkey or chicken: Swap ground poultry; cook to 165°F.

• Stuffed sliders: Hide a cube of pepper jack in the center of each patty.

Storage

Cooked patties keep 3 days refrigerated. Reheat gently in a hot skillet or 375°F oven for 5–7 minutes. Freeze raw patties (separated by parchment) up to 2 months.