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Bite-sized California chili cheeseburger sliders have a cozy chili taste and all the fun of a classic cheeseburger in every mouthful. These will totally disappear at backyard parties or when teens host friends. My kids ask for them nonstop and leftovers never last.
I’ll never forget putting out a tray of these for the first time at a BBQ. People rushed back for seconds and there wasn’t even a bite left. Been making them for every hangout since then
Satisfying Ingredients
- Hawaiian rolls: Soft and slightly sweet. Make sure they’re fresh—the date matters
- American cheese: Melts into that timeless cheeseburger stretch. Full-fat slices melt best
- Ground beef chuck 80/20: Juicy and bold the higher fat keeps everything packed with flavor. Pick fresh red beef
- Paprika: Brings a gentle smoky hint. Spanish style gives lots of flavor
- Finely shredded carrot: Pretty color and sneaky sweetness. Crunchy, bright carrots work best
- Chili powder: Real chili vibes with deep warmth. I love a freshly blended scoop
- Salt: Pulls everything together with just a pinch of seasoning. Kosher salt’s easy to measure
- Black pepper: Adds cozy heat. Fresh cracked is always tops
- Granulated sugar: Just a small spoon to soften up those tomato and chili flavors
- Onion powder: Rounds off those savory notes. Go for plain onion powder, not the salted stuff
- Garlic powder: Sets up that soft backbone flavor. Use a new jar for best punch
- Beef broth: Makes everything meaty and deep. Low sodium keeps your salt in check
- Apple cider vinegar: Adds a pop of brightness. Raw and unfiltered is the good stuff
- Worcestershire sauce: Shoves in umami and gives it that special edge. Keep a bottle in the door
- Masarepa or masa harina: For thickening and hint of corn flavor. Fine grain blends smoothly
- Vegetable oil: Gets the roux cooked and ready. Any light tasting oil fits
- Yellow mustard: Extra tang and zing. Classic touch for California sliders but only if you want
- Tomato and onion: Fresh juicy bite and snap. Slice them thin and go for ripe
Easy-To-Follow Steps
- Pull The Rolls Apart and Set Up Toppings:
- Cut your Hawaiian rolls in half before you start anything else. Set out cheese, sliced tomato, onions, and some yellow mustard if you like it zippy
- Sear Sliders and Carrots:
- Heat the Instant Pot on sear. Toss in ground beef and grated carrots. Let it brown up, breaking the beef as you go. You’ll get caramelized edges and extra veggie taste
- Start The Roux:
- Stir up masa harina and vegetable oil over gentle heat in a small pot. Keep mixing until it turns peanut butter-dark. This makes chili thick plus a hint of toasty corn
- Create The Chili Mix:
- With the beef browned, sprinkle in chili powder, paprika, salt, black pepper, onion powder, sugar, and garlic powder. Pour in cooled roux, beef broth, apple cider vinegar, and Worcestershire. Mix everything real well till smooth
- Pressure Cook The Chili:
- Turn off the sear mode. Snap the lid on tight and close the pressure valve. Set the time for 15 minutes on manual pressure
- Thicken Up The Chili:
- Flip open the valve for quick release after cooking. Take off the lid and fire up sear again. Stir often so it cooks down and thickens up. Perfect topping, no drips
- Shape and Cook Slider Patties:
- As chili thickens, split the rest of your ground beef into chunky balls just bigger than golf balls. Flatten into patties a smidge wider than your buns. Sprinkle with salt and pepper
- Cook Meaty Patties:
- Heat up a big skillet on medium high. Sear the patties until they’re cooked how you want. Pop cheese slices on so they melt, or use the microwave for speed
- Assemble Everything:
- Lay cheesy patties on bun bottoms. Spoon on that rich thick chili. Top with onions, tomatoes, and drizzled mustard if you’re feeling it. Cap with the bun tops. Serve right away
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Good Stuff To Know
- One bite delivers loads of flavor and protein
- Makes killer leftovers for work or school
- Doubles fast for a fun crowd meal
- Masa harina’s my little trick—love the taste, love the texture, and it’s how my mom always made her chili in the winter. Toast that roux every time!
How To Store It
Keep leftover sliders in the fridge for up to three days. The chili lets you freeze it solo and spoon it on fries or rice for a fast dinner later. Tip: stash buns on their own so they stay soft and just load them up when it’s time to eat
Swap Ideas
Turkey or veggie meat both work instead of beef but you’ll miss a little richness. Monterey Jack cheese swaps in for a sharper bite. Can’t find masa harina? Use fine cornmeal but the flavor is milder and not quite the same
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Serve It Up
Crunchy pickles, salty kettle chips, or a fresh green salad all work great here. Sliders are awesome finger food, or go big and serve them with fries for dinner. Got a big crowd? Line up all your toppings for build-your-own fun
Backstory
Out in California, burgers are all about colorful toppings, full flavors, and surprises like chili right on top. This slider is really just a sunshine-filled sandwich that’s easy to hold and totally packed with West Coast fun
Common Questions
- → Is there a best beef to use for the minis?
Go for ground chuck at an 80:20 fat ratio for juicy, flavorful sliders and chili.
- → How do I make the chili nice and thick?
The masa roux helps the chili get thick and hearty. If you want it even thicker, just let it bubble longer.
- → Is it okay to make the chili the day before?
Totally! Keep it in the fridge for up to three days so you’re ready to go when you want mini burgers.
- → What toppings should I try?
Thin onion, tomato slices, and yellow mustard are great, but toss on whatever you like best!
- → Do I have to use King’s Hawaiian rolls?
The soft, sweet rolls are awesome, but any fluffy dinner roll will work in a pinch.
- → Can I skillet-cook the mini burgers?
Yep! Just fry those little patties in a pan until they’re done and finish them off with cheese so it melts.