Sensational Slyders

The Wonderful World of Slyders (Sliders)

Slyders – another wonderful “craze” in the Wonderful World of Food!

These little cuties are small sammies – usually served on rolls (dinner roll size) no bigger than 2-inches and filled with anything your little heart desires. When you hear the word “slyder” you automatically vision cute little hamburgers – but it’s much more than that. I guess you can say that the “original” slyders were the White Castles – first introduced in 1921 (from Wichita, Kansas), starting out so innocently. A five-cent small hamburger. A Castle-shaped restaurant. And nothing like it before, or since. A humble 100% beef patty with onions, and a pickle. So easy to eat, it was dubbed the Slider.

In 1926 along comes Maid Rite (from Muscatine, Iowa) – a slyder-style sammie made of loosemeats.

White Castle Slyders are no longer 5-cents each like they were back in 1921 and into the 1940’s, increasing to 10-cents each and slowly grew smaller in size. White Castle periodically ran promotional ads in local newspapers which contained coupons offering five burgers for ten cents, takeout only. What a deal! Now they are at least $3 each – more than a dollar menu item.

These steam-fried cuties are still popular today. They sell well over 500 million per year. And there is an unlimited amount of recipes for slyders out there – anything is possible! Enjoy!

White Castle Slyders

• 12 - 14 Dinner Rolls (Parker house shape, 2 1/2" x 2 1/2" size)
• 1 pound lean ground beef (80% lean)
• 1/2 cup water (for beef)
• 1/2 teaspoon salt
• 3/4 cup diced onions
• 1 beef bouillon cube
• 1/2 - 1 cup water (for onions)
• dill hamburger slices

In food processor place ground beef, salt and water. Process for a few seconds so water and salt are blended through ground beef and meat should look a little pasty. On a 11" x 13" jelly roll pan place plastic wrap on bottom. Place hamburger in middle and with another piece of plastic wrap on top of meat. Roll hamburger out to 1/4" thick. Remove plastic wrap and cut meat into 3" x 3"squares, leave ground beef pieces on tray. You should get between 12 and 14 squares. Perforate each piece five times with the end of a plastic straw, this will give the meat little steam holes. Cover hamburger with plastic wrap and place in freezer until meat is partially frozen but not solid.

Place onions, beef bouillon, and 1/2 cup water in fry pan. On medium low heat saute and stir onions until they are clear, more water may be added as needed. Turn heat off until ready to cook hamburger patties.
When beef patties are ready to prepare, turn fry pan on medium low heat and add enough water to onions just so the bottom of fry pan is covered. Place patties in pan and cover with lid. (these are steamed – not fried)

Frying time is just a few moments. Turn patties and cook until done but not dry. The patties should be juicy. When hamburgers are finished cooking place on top of a roll add pickles, cover hamburgers so they will steam slightly or pop in microwave covered just for a few seconds until ready to serve.

Original Maid Rites

1 1/2 lb. hamburger
1 med. onion, minced
1 tbsp. prepared mustard
1/2 c. water
1 tbsp. Worcestershire sauce
1/4 tsp. salt or to taste

Simmer hamburger and onion. Do not brown. Add other ingredients and simmer. Serve on buns with catsup and mustard, if desired.

Before I go any further – many will disagree with the recipe(s) I am posting here. Someone will speak up because they “know” the original recipe – they got it from their friend’s relative’s next door neighbors father-in-law who got it from the mailman’s sister who’s babysitter worked there for 3 weeks and knows it all – and yada, yada, yada. I am not posting these for any other reason than to share with you and let you decide what you like.

Steaming the meats for the above sammies was popular – you may not want to steam – maybe you want to fry, bake or broil.

Now – to the “steaming” – some say water – some say beef broth – some say chicken broth – and so on…

Some insist on a package of onion soup mix – and we know that is not what they used originally. Some may want to use dehydrated onion – some may want to use minced/chopped fresh onion. Who will add the ketchup? Who will spice it up? Who will add a jar of strained liver baby food? Tweaking recipes is something we all do – to our liking. In the process many originals have been lost. And – do you smoke? It changes your taste buds as well. Sometimes we will NEVER find out the secret(s) or the secret ingredient(s) – and depending on where you are located in the U.S. – many chains “adapt” their recipes to the likings of the area.

What we can do to a recipe is amazing. We can wreck and ruin a recipe or we can make it to our liking. We may never get it to be the absolute perfect way a restaurant does – but we can enjoy doing it. A good example is the constant search for the Colonel’s Secret recipe! Do you really think he used Good Seasons Italian Dressing dry mix and an envelope of Lipton Tomato Soup dry mix? Some day I am going to share with you all what my mother got from the Colonel. Yes – she did. Yes – from the Colonel himself. There are things you don’t know. ‘Nuff said about that.

Let’s talk about the rolls – what kind do you like and what are you filling them with? I have used dinner rolls, potato rolls, Kings Hawaiian, homemade rolls – you name it. Just depending on what I was filling them with. So it’s your choice.

What do you fill them with? PLEASE DON’T SAY PB&J! Or fluffernutters. I’m talking serious slyders here. Leftover meats can be recycled, you can make them veggie style if you want, and you can pack those little cuties as much as you want. Make slyder subs/hoagies if you want. They are not just for parties and snackin’, but they are good for brunch, lunch and dinner. Use baby bagels or the mini pita breads.

What do you want to fill them with? Sooooo many choices. Just because beef/hamburgers seem to be the most popular it doesn’t mean you can’t do it your way.

To add cheese or not to add cheese……
Lettuce, tomatoes, onions, peppers, pickles, sun-dried tomatoes, salad greens - ???

Would these be “original” slyders? No – but they are what you enjoy.

Leftover meats – pork, chicken, turkey, beef – shred and re-heat with BBQ sauce; top with cole slaw. Maybe you want it au jus, or maybe gravy or any sauce you want.

Leftover chili – good topping or loosemeat style.
Use your imagination –

When I make my homemade sausage I’ll make mini patties for slyders served on Hawaiian rolls (sometimes toasted and buttered) with grilled pineapple (grilled with sweet red bell peppers or chopped apple and onion.) I like the combination and the sweetness of the rolls is just right. (as I point to a tooth in my mouth showing you my sweet tooth……)

Bacon & Cheese Meatball Sliders

• 12 frozen bread dough dinner rolls – you can use any rolls you want
• 1 egg
• 1 teaspoon water
• 1 tablespoon sesame seeds

• KABOBS:
• 3/4 cup seasoned bread crumbs
• 6 bacon strips, cooked and crumbled
• 2 eggs, lightly beaten
• 1-1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon garlic salt
• 1-1/2 pounds ground sirloin
• 1 medium sweet red pepper or green pepper, cut into 1-inch pieces
• 1 small red onion, cut into 1-inch pieces
• 6 slices process American cheese, cut into quarters

• 1. Thaw dough according to package directions. Cut each roll in half; reshape portions into balls. Place 2 in. apart on lightly greased baking sheets. Cover with clean kitchen towels; let rise in a warm place until almost doubled, about 30 minutes.
• 2. Uncover dough; gently press to flatten slightly. Whisk egg and water; brush over tops. Sprinkle with sesame seeds. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks.
• 3. In a large bowl, combine the first five kabob ingredients. Crumble beef over mixture and mix well. Shape into 24 patties. On 24 metal or soaked wooden skewers, alternately thread patties, red pepper and onion, inserting patties sideways.
• 4. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill kabobs, covered, over medium-high heat for 4-5 minutes on each side or until patties are no longer pink. Remove from the grill; immediately top patties with cheese. Cut buns in half; assemble sliders. Yield: 6 servings.

Pulled Pork Sliders

• 1 medium onion, chopped
• 1/2 cup ketchup
• 1/3 cup cider vinegar
• 1/4 cup packed brown sugar
• 1/4 cup tomato paste
• 2 tbsp sweet paprika
• 2 tbsp Worcestershire sauce
• 3 tsp salt
• 1 1/4 tsp black pepper
• 2.5 lbs pork butt, cut into 2 pieces
• 12 slider buns

  1. Combine all the ingredients except the pork butt and the buns in a slow cooker and mix together with a spoon. Add the 2 pieces of pork and cover the slow cooker. Set for 8 hours on low.
  2. After 8 hours, using 2 forks, shred the pork and remove the pork with the remaining sauce into a large bowl. Toast the slider buns and add some of the pulled pork to each bun. Top with some pickles are serve as needed.

BBQ Chicken Sliders

• BRINE:
• 1-1/2 quarts water
• 1/4 cup packed brown sugar
• 2 tablespoons salt
• 1 tablespoon liquid smoke
• 2 garlic cloves, minced
• 1/2 teaspoon dried thyme

• CHICKEN:
• 2 pounds boneless skinless chicken breasts
• 1/3 cup liquid smoke
• 1-1/2 cups hickory smoke-flavored barbecue sauce
• 16 slider buns or dinner rolls, split and warmed

• 1. In a large bowl, mix brine ingredients, stirring to dissolve brown sugar. Reserve 1 cup brine for cooking chicken; cover and refrigerate.
• 2. Place chicken in a large resealable bag; add remaining brine. Seal bag, pressing out as much air as possible; turn to coat chicken. Place in a large bowl; refrigerate 18-24 hours, turning occasionally.
• 3. Remove chicken from brine and transfer to a 3-qt. slow cooker; discard brine in bag. Add reserved 1 cup brine and 1/3 cup liquid smoke to chicken. Cook, covered, on low 4-5 hours or until chicken is tender.
• 4. Remove chicken; cool slightly. Discard cooking juices. Shred chicken with two forks and return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns. Yield: 8 servings (2 sliders each).

Salmon BLT Sliders with Chipotle Mayo
makes about 6-8 sliders

1 pound raw skinless salmon
1 teaspoon salt
1 teaspoon pepper
2 slices thick-cut bacon, cut into thirds
2 tomatoes, sliced
lettuce for topping
1/2 cup mayonnaise
1 tablespoon adobo sauce (from a can of chipotles in adobo)
6 multigrain slider buns or dinner rolls, toasted if desired

Heat a saucepan over medium-high heat and add bacon. Cook until crispy and fat is rendered, then remove and let drain on a paper towel.
Preheat the broiler in your oven and place the top oven rack as close as it can go to the broiler. Cut the salmon in to squares pieces that fit the size of your buns, then cover both sides with salt and pepper. Place on a broiler pan (or nonstick baking sheet) and broil for 5 minutes. Gently flip and broil for about 5 minutes more. Note: This depends on the size of your salmon (and power of your broiler) – mine was about 1 inch thick, and this cooked it perfectly. I highly suggest taking the time to figure out how your broiler can perfectly crisp salmon because it makes a world of difference!
In a small bowl, mix mayo with adobo until smooth. Spread some on each bun, top with a square of salmon, a slice of bacon, a tomato sauce and lettuce. Eat!

Chipotle Sliders

• 1 package (12 ounces) Hawaiian sweet rolls, divided
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 teaspoons minced chipotle peppers in adobo sauce, divided
• 1-1/2 pounds ground beef
• 10 slices pepper Jack cheese
• 1/2 cup mayonnaise

• 1. Place 2 rolls in a food processor; process until crumbly. Transfer to a large bowl; add the salt, pepper and 6 teaspoons chipotle peppers. Crumble beef over mixture and mix well. Shape into 10 patties.
• 2. Grill burgers, covered, over medium heat for 3-4 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted.
• 3. Split remaining rolls and grill, cut side down, over medium heat for 30-60 seconds or until toasted. Combine mayonnaise and remaining chipotle peppers; spread over roll bottoms. Top each with a burger. Replace roll tops. Yield: 10 sliders.

Portobello Sliders
Servings: about 8-9 sliders

8 ounces portobello mushooms (about the size of the palm of your hand - they will cook down a bit, so pick a size that you prefer.), cleaned and gills removed
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
Pretzel rolls, lightly toasted
For the toppings: cheese, mustard, chopped dill pickles, onions (your choice!)

  1. In a small bowl, whisk together the olive oil, salt, pepper, and smoked paprika until combined.
  2. Place the mushroom caps on a rimmed baking sheet.
  3. Using a silicone brush, gently and generously brush the marinade onto the tops of the mushrooms, turn them over, and brush the undersides of the mushrooms. Let sit at room temperature for about 10-15 minutes.
  4. Meanwhile, preheat your grill or grill pan.
  5. Place the mushrooms, gill side up, on the grill or grill pan and cook until softened, about 3-4 minutes.
  6. Flip the mushrooms over, gill side down, and cook for another 1-2 minutes.
  7. If using cheese, add the cheese to the tops of the mushrooms at this point, and continue cooking for another 1-2 minutes, until the mushrooms are cooked through and the cheese is melted.
  8. Assemble the burgers as desired.

Touchdown Brat Sliders

• 5 thick-sliced bacon strips, chopped
• 1 pound uncooked bratwurst links, casings removed
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 package (8 ounces) cream cheese, cubed
• 1 cup dark beer or nonalcoholic beer
• 1 tablespoon Dijon mustard
• 1/4 teaspoon pepper
• 16 dinner rolls, split and toasted
• 2 cups cheddar and sour cream potato chips, crushed

• • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Cook bratwurst and onion in drippings over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
• • Stir in the cream cheese, beer, mustard and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened, stirring occasionally. Stir in bacon. Spoon 1/4 cup onto each roll; sprinkle with chips. Replace tops. Yield: 16 sliders.

Hawaiian Beef Sliders

• 1 can (20 ounces) unsweetened crushed pineapple
• 1 teaspoon pepper
• 1/4 teaspoon salt
• 1-1/2 pounds lean ground beef (90% lean)
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons ketchup
• 1 tablespoon white vinegar
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 18 miniature whole wheat buns
• Baby spinach leaves
• 3 center-cut bacon strips, cooked and crumbled
• Sliced jalapeno peppers, optional

  1. Drain pineapple, reserving juice and 1-1/2 cups pineapple (save remaining pineapple for another use). In a large bowl, combine 3/4 cup reserved crushed pineapple, pepper and salt. Crumble beef over mixture and mix well. Shape into 18 patties; place in two 11x7-in. dishes.
  2. In a small bowl, combine soy sauce, ketchup, vinegar, garlic, pepper flakes and reserved pineapple juice. Pour half of marinade into each dish; cover and refrigerate 1 hour, turning once.
  3. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, coat grill rack lightly.
  4. Grill patties, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160° and juices run clear.
  5. Grill buns, uncovered, 1-2 minutes or until toasted. Serve burgers on buns with spinach, remaining pineapple, bacon and jalapeno peppers if desired. Yield: 6 servings.
    Editor’s Note: If miniature whole wheat buns are not available in your area, you can also use whole wheat hot dog buns cut into thirds.

Baja Chicken & Slaw Sliders

• 1/4 cup reduced-fat sour cream
• 1/2 teaspoon grated lime peel
• 1/4 teaspoon lime juice

• SLAW:
• 1 cup broccoli coleslaw mix
• 2 tablespoons finely chopped sweet red pepper
• 2 tablespoons finely chopped sweet onion
• 2 tablespoons minced fresh cilantro
• 2 teaspoons finely chopped seeded jalapeno pepper
• 2 teaspoons lime juice
• 1 teaspoon sugar

• SLIDERS:
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 8 Hawaiian sweet rolls, split
• 8 small lettuce leaves
• 8 slices tomato

  1. In a small bowl, combine sour cream, lime peel and lime juice. In another small bowl, combine slaw ingredients. Chill sauce and slaw until serving.
  2. Cut each chicken breast in half widthwise; flatten to 1/2-in. thickness. Sprinkle with seasonings.
  3. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat 4 to 7 minutes on each side or until no longer pink.
  4. Grill rolls, cut sides down, 30-60 seconds or until toasted. Serve chicken on rolls with lettuce, tomato, sauce and slaw. Yield: 8 servings.

Andouille Blue Cheese Sliders

• 1 pound ground beef
• 8 ounces andouille sausage links
• 5 ounces crumbled blue cheese
• 1 small shallot, roughly chopped
• 1 large egg
• 1/3 cup mayonnaise
• 1/4 cup course ground mustard
• 1 cup pickled okra, sliced thin
• 2 cups arugula or alfalfa sprouts
• 16 small sweet Hawaiian-style rolls
• Salt and Pepper

  1. Preheat the grill to high. Place the sausage and shallot in the food processor. Pulse until finely ground. Add the egg and pulse again. Pour the sausage mixture into a large bowl, followed by the ground beef, 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix well then gently mix in the crumbled blue cheese.
  2. Scoop 16 - 1/4 cup portions of meat mixture onto wax paper. Press them flat with the bottom on a glass, then reform the edges so the are tight.
  3. Grill the patties for 2 minutes per side. Meanwhile, mix the mayo and mustard together. Slice the roll in half and spread the mustard sauce on the tops and bottoms.
  4. Layer the burgers with arugula leaves (or sprouts), the patties, and thinly sliced pickle okra.

Turkey & Swiss Biscuit Sliders

• 1 package (1/4 ounce) active dry yeast
• 2/3 cup warm buttermilk (110° to 115°)
• 2 tablespoons warm water (110° to 115°)
• 2 cups bread flour
• 3 tablespoons sugar
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 3/4 pound thinly sliced deli smoked turkey
• 1/2 pound sliced Swiss cheese
• Dijon mustard, optional

  1. In a small bowl, dissolve yeast in warm buttermilk and water. Place flour, sugar, baking powder and salt in a food processor; pulse until blended. Add shortening; pulse until shortening is the size of peas. While processing, gradually add yeast mixture and process just until dough forms a ball.
  2. Turn dough onto a lightly floured surface; knead 8-10 times. Pat or roll to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. Place 2 in. apart on greased baking sheets. Let rise until almost doubled, about 30 minutes.
  3. Preheat oven to 425°. Bake biscuits 7-9 minutes or until golden brown. Remove to wire racks to cool slightly. Preheat broiler.
  4. Top with cheese. Broil 3-4 in. from heat 2-3 minutes or until cheese is melted. Replace tops. If desired, serve with mustard. Yield: 16 servings.

Crispy Salmon BLT Sliders with Chipotle Mayo
makes about 6-8 sliders

1 pound raw skinless salmon
1 teaspoon salt
1 teaspoon pepper
2 slices thick-cut bacon, cut into thirds
2 tomatoes, sliced
lettuce for topping
1/2 cup mayonnaise
1 tablespoon adobo sauce (from a can of chipotles in adobo)
6 multigrain slider buns or dinner rolls, toasted if desired

Heat a saucepan over medium-high heat and add bacon. Cook until crispy and fat is rendered, then remove and let drain on a paper towel.
Preheat the broiler in your oven and place the top oven rack as close as it can go to the broiler. Cut the salmon in to squares pieces that fit the size of your buns, then cover both sides with salt and pepper. Place on a broiler pan (or nonstick baking sheet) and broil for 5 minutes. Gently flip and broil for about 5 minutes more. Note: This depends on the size of your salmon (and power of your broiler) – mine was about 1 inch thick, and this cooked it perfectly. I highly suggest taking the time to figure out how your broiler can perfectly crisp salmon because it makes a world of difference!
In a small bowl, mix mayo with adobo until smooth. Spread some on each bun, top with a square of salmon, a slice of bacon, a tomato sauce and lettuce. Eat!

Crispy Quinoa Sliders
Yield: makes 12 sliders (but also depends on the size of your buns)

1 cup uncooked quinoa, rinsed
2 cups vegetable or chicken stock
1 cup cooked chickpeas
1/2 cup freshly grated provolone cheese
1/4 cup panko bread crumbs
1/2 cup chopped carrots
2 green onions, thinly sliced
2 garlic cloves, minced
1 large egg + 1 egg white, lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
12 multigrain slider buns or dinner rolls
2 avocados, sliced for topping
1/2 cup chipotle mayo, for topping

Add quinoa and stock to a medium sauce pan and bring to a boil. Reduce to a simmer and cover, cooking for 15 minutes or until can be fluffed with a fork. You can do this ahead of time or even the night before (and store quinoa in the fridge) so the quinoa can cool.
While quinoa is cooking, slice the green onions, chop the carrots, mince the garlic and grate the cheese. Place it all in a bowl, then add panko and mix. Coarsely chop the chickpeas and add to the bowl. One quinoa is finished cooking, add it to the bowl and mix well until incorporated. If needed, let cool or place in the fridge for a few minutes to cool. Add in beaten egg + egg white, salt, pepper and mix well. Form into patties (I really squeezed a handful of quinoa together and smoothed it into a round, it may take some squeezing and form to get the patties to stick) that fit the size of the buns you have.
Heat a large skillet over medium-high heat and add 1 1/2 tablespoons olive oil. Once hot, add 5-6 quinoa patties and cook until deeply golden brown and crispy, about 5 minutes. Gently flip and cook 5 minutes more. Remove and continue with remaining olive oil and patties. Serve with sliced avocado chipotle mayo!

All-American Sausage and Pepper Sliders

• 4 uncooked Italian sausage links
• 1/3 cup water
• 2 teaspoons canola oil
• 2 large sweet red peppers, thinly sliced
• 2 large red onions, thinly sliced
• 1/4 cup packed brown sugar
• 2 tablespoons balsamic vinegar
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon pepper
• 8 dinner rolls, split

  1. In a large skillet, brown sausages on all sides, about 5 minutes. Reduce heat to medium-low; add water. Cover and cook 10-15 minutes or until a thermometer reads 160°. Remove from pan; keep warm.
  2. In the same pan, heat oil over medium-high heat. Add peppers and onions; cook and stir until tender. Add brown sugar, vinegar, Worcestershire sauce and pepper; cook 5 minutes longer or until vegetables are coated.
  3. Cut each sausage lengthwise in half, then crosswise in half. Serve in rolls with pepper mixture. Yield: 4 servings.

Salmon Sliders with Tangy Avocado Sauce

• 1 pound fresh salmon filet, skin removed, and thinly sliced
• ½ red bell pepper, sliced
• ½ yellow bell pepper, sliced
• ½ cup Panko bread crumbs
• ¼ teaspoon Kosher salt
• ¼ teaspoon cracked black pepper
• 1 egg
• For the Sauce
• 1 ripe California avocado, peeled and sliced
• ¼ cup mayonnaise
• ¼ cup sour cream
• 1 tablespoon milk
• 1½ teaspoons distilled white vinegar
• ⅛ teaspoon Kosher salt
• ¼ teaspoon cracked black pepper
• 12 Savory Butter King’s Hawaiian Rolls
• Additional sliced California avocados, for garnish

For the sliders:

  1. Place sliced salmon and bell pepper into a food processor. Pulse 2-3 times until mixture is coarsely chopped.
  2. Remove mixture and place in a medium bowl. Add Panko bread crumbs, Kosher salt, pepper and egg and mix with a spoon until well incorporated. If mixture is not holding together, add additional Panko bread crumbs, 1 tablespoon at a time.
  3. Shape salmon mixture into 12, small patties.
  4. Heat an electric skillet to medium-high. Cook patties for 3-4 minutes on each side until completely cooked through.
  5. Remove and place on individual King’s Hawaiian Dinner Rolls
  6. For the Avocado Sauce
  7. In a medium sized bowl, mash the avocado.
  8. Stir in mayonnaise, sour cream, milk and vinegar until smooth. Add Kosher salt and cracked black pepper and stir until incorporated.
  9. Spoon Tangy Avocado Sauce over cooked salmon sliders. Top with a slice of fresh Avocado and the bun. Serve warm.

Cheese-Stuffed Meatball Sliders

• 1-1/2 pounds bulk Italian sausage
• 16 cubes part-skim mozzarella cheese (1-inch; about 8 ounces total)
• 1 jar (24 ounces) spaghetti sauce
• 1 jar (8.1 ounces) prepared pesto
• 16 dinner rolls, split and toasted

  1. Divide sausage into 16 portions. Shape each portion around a cube of cheese. Place on a greased rack in a shallow baking pan. Bake at 350° for 25-30 minutes or until meat is no longer pink. Remove to paper towels to drain.
  2. In a large saucepan, combine spaghetti sauce and pesto; bring just to a boil over medium heat, stirring occasionally. Add meatballs; heat through, stirring gently. Serve on rolls. Yield: 16 servings.

Chicken Cheesesteak Sloppy Joe Sliders

• 1 pound ground chicken or turkey
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 sweet onion, sliced thin
• 1 green pepper sliced thin
• 1/2 cup sliced mushrooms (optional)
• 2 tablespoons Worcestershire
• 1/4 cup soy sauce
• 1 tablespoon ketchup
• 16 whole wheat slider buns or 4 regular whole wheat buns, toasted
• Cheese Sauce
• 1/2 tablespoon flour
• 1/2 tablespoon butter
• 3/4 cup milk (I used 2%)
• 1/4 teaspoon mustard powder
• 1 1/2 cups shredded provolone cheese
• 2 tablespoons parmesan cheese, grated
• salt and pepper, to taste


• In large skillet over medium-high heat add the olive oil, brown the ground chicken, about 5-6 minutes. Add the onion, mushrooms and green pepper, cook another 5-10 minutes, until the onions start to get tender. Stir in the Worcestershire, soy sauce and ketchup and season with salt and pepper, bring up to a bubble and cook about 2 minutes.
While the chicken is cooking, make the cheese sauce. Melt the butter in a small sauce pan over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk and mustard powder, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir in the provolone cheese, parmesan cheese and a pinch of salt and pepper, stir until the cheese has melted.
To serve, place a scoopful of the chicken + pepper mixture onto the bottom of the slider buns, then top with the cheese sauce and add the top of the bun.

Garlic-Herb Salmon Sliders

• 1/3 cup panko (Japanese) bread crumbs
• 4 teaspoons finely chopped shallot
• 2 teaspoons snipped fresh dill
• 1 tablespoon prepared horseradish
• 1 large egg, beaten
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 pound salmon fillet, skin removed, cut into 1-inch cubes
• 8 whole wheat dinner rolls, split and toasted
• 1/4 cup reduced-fat garlic-herb spreadable cheese
• 8 small lettuce leaves

  1. In a large bowl, combine the first seven ingredients. Place salmon in food processor; pulse until coarsely chopped and add to bread crumb mixture. Mix lightly but thoroughly. Shape into eight 1/2-in.-thick patties.
  2. On a lightly greased grill rack, grill burgers, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until a thermometer reads 160°. Serve on rolls with spreadable cheese and lettuce. Yield: 4 servings.

Hot Dog Sliders

• 21 frozen bread dough dinner rolls, thawed
• 1 large egg
• 1 tablespoon water
• 3/4 teaspoon poppy seeds
• 3/4 teaspoon caraway seeds
• 3 tablespoons shredded Mexican cheese blend
• 1 package (16 ounces) miniature smoked sausages
• CHICAGO DOGS:
• 1/3 cup prepared mustard
• 1/3 cup sweet pickle relish
• 1/3 cup chopped sweet onion
• 1/3 cup chopped tomato
• 2 whole dill pickles, julienned
• BAVARIAN DOGS:
• 1 can (14 ounces) Bavarian sauerkraut, rinsed, drained and chopped
• 1 small apple, diced
• 1/3 cup chopped sweet onion
• 1/4 cup chopped celery
• CHIHUAHUA DOGS:
• 1 cup salsa verde
• 1 can (8 ounces) unsweetened crushed pineapple, drained
• 1/4 cup minced fresh cilantro
• 2 teaspoons chopped seeded jalapeno pepper
• 1 teaspoon grated lime peel

  1. Cut each roll in half; roll each into an oblong shape. Arrange in two greased 13x9-in. baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
  2. In a small bowl, whisk egg and water; brush over rolls. Sprinkle a third of the buns with poppy seeds, another third with caraway seeds and the remaining buns with cheese. Bake at 350° for 14-16 minutes or until golden brown. Remove to wire racks to cool.
  3. Meanwhile, place sausages in a 15x10x1-in. baking pan. Bake at 350° for 12-14 minutes or until heated through.
  4. For Chicago Dogs: Place a sausage in a poppy seed bun. Top with a teaspoonful of mustard, relish, onion and tomato. Repeat. Top each with pickles.
  5. For Bavarian Dogs: In a small bowl, combine the sauerkraut, apple, onion and celery. Place a sausage in each caraway seed bun; top with sauerkraut mixture.
  6. For Chihuahua Dogs: In a small bowl, combine the salsa, pineapple, cilantro, jalapeno and lime peel. Place a sausage in each cheese bun; top with salsa mixture. Yield: 3-1/2 dozen.

Slow Cooker Mini Meatball Sliders

• 1 egg – beaten
• 1/3 cup bread crumbs
• 1/4 cup whole milk
• 1/4 cup Parmigiano Reggiano – grated
• 1/4 cup onion – minced
• 1 clove garlic – minced
• 1- 19.76 ounce package sweet Italian sausage - casings removed
• 2 cups spaghetti sauce
• slider rolls

  1. In a large bowl, combine the egg, bread crumbs, milk, Parmigiano Reggiano, onion and garlic. Mix to combine. Add sausage to the bread crumb mixture and mix well.
  2. Using a cookie scooper, scoop out 24 meatballs. Shape into balls with your hands.
  3. Open slow cooker liner and place it inside the slow cooker bowl. Fit the liner snugly against the bottom and sides of the bowl; pull top of liner over rim of bowl.
  4. Place meatballs into liner, then turn slow cooker to 275 degrees. Place lid on slow cooker. Cook for approximately 1 hour or until pork is cooked through. Add sauce and continue cooking additional 10-15 minutes until sauce is warm.
  5. Carefully remove lid to to allow steam to escape.
  6. To serve place a meatball and a drizzle of sauce between a slider bun.
  7. Cool slow cooker completely; remove liner and toss

Summer Strawberry Sliders with Blue Cheese Sauce

• for the blue cheese sauce-
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon white vinegar
• 4 teaspoons granulated sugar
• salt & pepper, to taste
• 2 oz. blue cheese, crumbled
• 1 lb. ground beef {80/20}
• salt & pepper, to taste
• 1 cup sliced strawberries
• 1/4 cup chopped sweet onions
• lettuce
• 16 slider rolls or sandwich bread cut out into circles

  1. Preheat outdoor grill to medium high heat. In a small bowl, stir together all ingredients for the blue cheese sauce. Refrigerate. Divide ground beef into 16 even portions and form into mini burger patties the size of the slider rolls. Sprinkle with salt and pepper. Grill about 1-2 minutes per side or until cooked thoroughly. Rest 5 minutes then assemble sliders. To assemble, place lettuce on the bottom of the slider roll. Top with burger, strawberry slices, diced onion and blue cheese sauce. Top with other half of roll and repeat with the rest. Serve immediately.

Puttanesca Meatball Sliders

• 1 can (28 ounces) whole tomatoes, undrained
• 1 medium onion, finely chopped
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon fennel seed, crushed
• 1 tablespoon chopped capers
• 1/8 teaspoon salt
• 1/4 teaspoon pepper

• MEATBALLS:
• 1 cup shredded Parmesan cheese, divided
• 1/2 cup panko (Japanese) bread crumbs
• 1/4 cup 2% milk
• 1 egg, beaten
• 2 tablespoons minced fresh parsley
• 1 garlic clove, minced
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/2 pound lean ground beef (90% lean)
• 1/2 pound ground pork
• 1 tablespoon canola oil
• 15 dinner rolls

  1. Place tomatoes in a food processor; cover and process until pureed. Set aside. In a large skillet, saute onion in oil until tender. Add the garlic, pepper flakes and fennel; cook 2 minutes longer. Stir in the tomatoes, capers, salt and pepper. Bring to a boil. Reduce heat; simmer for 15-20 minutes or until thickened, stirring occasionally.
  2. Meanwhile, in a large bowl, combine 1/2 cup cheese, bread crumbs, milk, egg, parsley, garlic, pepper and salt. Crumble meat over mixture and mix well. Shape into fifteen 1-1/2-in. balls.
  3. In a large skillet, brown meatballs in oil; drain. Transfer meatballs to sauce; simmer, uncovered, for 15-20 minutes or until a thermometer reads 160°.
  4. Place a meatball on each roll. Top with sauce and remaining cheese.
    Freeze option: Freeze rolls in resealable freezer bags. Freeze meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Place a meatball on each roll and top as directed. Yield: 15 sliders.

Cheddar & Onion Beef Sliders

• 1/4 cup butter, cubed
• 1 medium red onion, halved and thinly sliced
• 2-1/4 teaspoons Montreal steak seasoning, divided
• 1 cup dry red wine
• 1 pound ground beef
• 2 slices cheddar cheese, quartered
• 8 dinner rolls, split

  1. In a large skillet, heat butter over medium heat. Add onion and 1/4 teaspoon steak seasoning; cook and stir 6-8 minutes or until onion is softened. Reduce heat to medium-low; cook 40-45 minutes or until deep golden brown, stirring occasionally. Stir in wine. Bring to a boil; cook 10-12 minutes or until liquid is almost evaporated.
  2. In a bowl, combine beef and remaining steak seasoning, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties.
  3. In a large nonstick skillet, cook burgers over medium heat 3-4 minutes on each side or until a thermometer reads 160°; top with cheese during the last 1-2 minutes of cooking. Serve on rolls; top with onion. Yield: 8 servings.

Bruschetta Turkey Burger Sliders with Avocado Spread

Avocado Spread
• 2 large avocados, peeled, pitted and chopped
• 1 cup mayonnaise (I used light)
• 1/4 teaspoon garlic powder
• Dash cayenne pepper
Bruschetta
• 4 large tomatoes, chopped
• 1 teaspoon garlic, minced
• 1/4 cup fresh basil, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste
Burger
• 1 1/2 pounds ground turkey
• 1/2 cup Italian Shredded Cheese
• 2 cloves garlic, finely chopped
• 2 tablespoons butter, melted
• 12 slider rolls

Avocado Spread
Mix together avocado, mayonnaise, garlic powder and cayenne pepper.
Bruschetta
Mix together tomatoes, garlic, basil, and olive oil. Add salt and pepper to taste.
Turkey Burger
Mix together ground turkey, shredded cheese and garlic. Form mixture into twelve small patties. Grill patties until center reads 170° F on an instant read thermometer.
Brush melted butter onto ciabatta rolls. Grill rolls, buttered side down, until toasted.
When toasted, spread bottom half of the roll with Avocado Spread. Top with a cooked turkey burger, bruschetta, and finally the top half of the ciabatta roll. Serve immediately.

BLT Meatball Sliders

• 1 pound uncooked bacon strips
• 1 cup 2% milk
• 1 large egg
• 1 cup dry bread crumbs
• 1 small onion, finely chopped
• 1 tablespoon fennel seed, crushed
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon crushed red pepper flakes
• 3/4 pound ground pork
• 1/2 pound lean ground beef (90% lean)
• 2/3 cup mayonnaise
• 1-1/2 teaspoons ranch dip mix
• 18 dinner rolls, split
• 3 cups spring mix salad greens
• 3 plum tomatoes, sliced

  1. Place bacon in a food processor; cover and process until finely chopped. In a large bowl, combine the milk, egg, bread crumbs, onion and seasonings. Crumble the bacon, pork and beef over mixture and mix well. Shape into 2-in. meatballs.
  2. Place in an ungreased 15x10x1-in. baking pan. Bake at 425° for 30-35 minutes or until a thermometer reads 160°.
  3. Combine mayonnaise and dip mix; spread over rolls. Layer each roll bottom with salad greens, a tomato slice and a meatball; replace tops. Yield: 1-1/2 dozen

Gingery Steak and Brie Sliders with Balsamic Cranberry Sauce

• Short ribs (vegetarians try using mushrooms)
• 5 pounds bone in short ribs (may use another cut of meat if desired)
• 2 tablespoons olive oil
• salt and pepper
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1/2 cup balsamic vinegar
• 1/2 cup red wine (or chicken broth)
• 4 cloves garlic, minced or grated
• 1 tablespoon fresh ginger, grated
• 8 ounces brie, sliced
• arugula, for topping
• 20-30 sliders buns, toasted
• Balsamic Cranberry Sauce
• 1 1/2 cup fresh cranberries
• 1/3 cup balsamic vinegar
• 1/3 cup water
• 1/4 cup brown sugar
• 1 teaspoon fresh rosemary, chopped
• 2 teaspoons fresh ginger, grated

!Short Ribs
The night before or the morning of, heat a large heavy bottom skillet over medium high-heat and add the olive oil. Add the ribs to the skillet and sprinkle with salt + pepper. Sear the ribs on all sides for about 1 minute per side. Remove the ribs and place them in the bowl of a crockpot or a dutch oven.
!To make these in the Crockpot
Add the ribs, soy sauce, Worcestershire sauce, balsamic vinegar, red wine, garlic and ginger to the bowl of a crockpot. Add water until the ribs are at least half way submerged, there should be around 1-2 cups. Cover and cook on low for 6-8 hours or on high for 4-6 hours or until the meat shreds easily. Shred the meat and keep on the warm setting until serving time.
!To make these in the Oven
Add the ribs, soy sauce, Worcestershire sauce, balsamic vinegar, red wine, garlic and ginger to a cast iron dutch oven or oven safe pot with a tight fighting lid. Add water until the ribs are at least half way submerged, there should be about 1-2 cups. Cover and cook in a preheated the oven to 325 degrees F. for 2 1/2 to 3 hours or until the meat shreds easily. Shred the meat and keep covered on low heat (about 200-250 degrees F) until serving time.
!Balsamic Cranberry Sauce
Add the cranberries, balsamic vinegar, water, brown sugar, rosemary and ginger to medium size pot and place over medium-high heat. Bring to a boil and then reduce the heat to a simmer. Simmer for 5-10 minutes or until the sauce has thickened. Season with salt and pepper.
!To Serve
Add the shredded warm meat to the bottom of a slider bun. Top with sliced brie. The brie should melt over the warm meat, but if not, place under the broiler for 30 seconds. Top with cranberry sauce and arugula. Sandwich with the top bun.

Pimento Cheese Sliders

• 16 slices white or wheat bread
• 1 1/2 lbs ground beef sirloin
• 2 to 3 garlic cloves, grated or finely chopped
• 3 to 4 tbs gated onion
• 1 tbs paprika or sweet smoked paprika
• 1/2 cup lager beer (I used a bottle of Dogfish head)
• Salt and pepper
• Olive Oil
• 2 tbs butter
• 2 tbs flour
• 1 cup milk
• 1 cup shredded sharp yellow cheddar cheese
• 3 tbs well-drained chopped pimentos
• 1 tbs yellow mustard
• several drops hot sauce
• 8 slices dill pickle chips

Heat the oven to 350 degrees F. With a biscuit cutter, cut the bread into 3 inch rounds or trim into slider sized squares. Arrange on a baking sheet and bake until lightly toasted and golden, 8 to 10 minutes.
Combine the meat with the garlic, onion, paprika, beer, salt and pepper. Mix and form 8 burger (about 3 inches each) and drizzle with olive oil. Heat a griddle pan or large cast-iron skillet over medium-high heat. Cook the patties for 3 to 4 minutes on each side.
Meanwhile, in a saucepan, melt the butter over medium heat. Whisk in the flour and milk and simmer to thicken for about 3 minutes; season with salt and pepper. Melt in the cheese and stir in the pimentos, mustard and hot sauce.
Divide the patties among 8 toast slices and top with the cheese sauce and another slice f toast. Garnish with the pickles and secure with toothpicks.

Pineapple Chicken Sliders

• 1 can (8 ounces) unsweetened crushed pineapple
• 1/4 cup shredded carrot
• 2 tablespoons grated onion
• 1 tablespoon plus 1/2 teaspoon reduced-sodium soy sauce, divided
• 1/4 teaspoon garlic powder
• 1 pound ground chicken
• 8 whole wheat dinner rolls, split
• 1/4 cup reduced-fat sour cream
• 2 tablespoons mayonnaise
• 1/4 teaspoon ground ginger
• 1 cup shredded lettuce

  1. Drain pineapple, reserving 2 teaspoons juice. In a large bowl, combine carrot, onion, 1 tablespoon soy sauce, garlic powder and drained pineapple. Add chicken; mix lightly but thoroughly. Shape into eight 1/2-in.-thick patties.
  2. Place rolls on a greased 15x10x1-in. baking pan, cut side up. Broil 4 in. from heat 30-60 seconds or until toasted. Remove from pan; keep warm.
  3. Add burgers to same pan. Broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 165°.
  4. Meanwhile, in a small bowl, mix sour cream, mayonnaise, ginger, remaining soy sauce and reserved pineapple juice. Serve burgers on rolls with lettuce and sauce. Yield: 8 servings.

Mushroom Swiss Sliders with Spicy Fry Sauce

1/2 cup Mayonnaise

2 Tbsp Ketchup

1 tsp Cayenne Pepper

8 ounces Button Mushrooms, finely diced

1/2 onion, finely diced

4 Tbsp Butter

1/2 cup Red or White Wine

8 dashes Worcestershire Sauce

Salt and Pepper

2 1/2 pounds Ground Beef

1/4 cup Heavy Cream

6 slices Swiss Cheese, cut into squares

12 dinner or Slider Rolls

In small bowl, whisk together mayonnaise, ketchup and cayenne pepper until evenly mixed. Set aside.

In large skillet heat 3 tablespoons butter, and saute diced onions until they start to soften. Add in finely diced mushrooms, continue sautéing until mushrooms begin to soften, 3 minutes. Add in red or white wine along with 4 dashes of Worcestershire sauce. Cook until mushrooms soften and the wine has mostly evaporated. Set aside.

In large bowl, mix together ground beef along with heavy cream. Knead together and mix in salt, pepper and remaining Worcestershire sauce. Divide into 12 portions and form into balls. Press down the middle of each ball so the sliders don’t puff up too much while frying.

Heat large skillet with remaining butter, and fry sliders 4 at a time until cooked to your liking, about 3-4 minutes a side. While finishing frying in pan, top with mushroom onion mixture and swiss cheese. Allow to cook until the cheese melts.

Toast slider rolls, slather on spicy fry sauce, add burger and devour!

Tropical Pulled Pork Sliders

• 1 boneless pork shoulder butt roast (3 pounds)
• 2 garlic cloves, minced
• 1/2 teaspoon lemon-pepper seasoning
• 1 can (20 ounces) unsweetened crushed pineapple, undrained
• 1/2 cup orange juice
• 1 jar (16 ounces) mango salsa
• 24 whole wheat dinner rolls, split

  1. Rub roast with garlic and lemon pepper. Transfer to a 4-qt. slow cooker; top with pineapple and orange juice. Cook, covered, on low 8-10 hours or until meat is tender.
  2. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork and cooking juices to slow cooker. Stir in salsa; heat through. Serve with rolls. Yield: 12 servings.

Crab Cake Sliders

1 pound lump crabmeat
8 saltine crackers, crushed (I used multigrain)
1 large egg
1 tablespoon dijon mustard
1 tablespoon plain greek yogurt or mayo
pinch of cayenne pepper
salt & pepper to taste
1 tablespoon olive oil
8-10 whole grain slider buns or dinner rolls
Combine all ingredients except for olive oil in a bowl and stir until thoroughly combined. Heat a skillet on medium heat and add olive oil. While it’s heating, form the crab mixture into small patties that will fit the size of bun you’ve purchased. Place them in the skillet and cook until lightly golden brown, about 3-4 minutes on each side.

Spicy Lime Yogurt Spread
1/4 cup plain greek yogurt
1 teaspoon sriracha sauce (or more if desired)
zest of half of a lime
juice of half a lime
Combine all ingredients in a bowl and mix until smooth and combined.

Pineapple Kiwi Salsa
1 kiwi, peeled and chopped
1/2 jalapeno, chopped
2 pineapple rings, chopped
2 tablespoons chopped red onion
3 tablespoons chopped cilantro
the juice of half a lime
salt and pepper to taste
Combine all ingredients in a bowl and stir to mix. Season with salt and pepper to taste.

Festive Holiday Sliders

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup mayonnaise
• 1/4 cup Creole mustard
• 2 tablespoons minced fresh gingerroot
• 1 tablespoon grated orange peel
• 1-1/2 teaspoons prepared horseradish
• 1 cup whole-berry cranberry sauce
• 4 green onions, sliced
• 2 packages (12 ounces each) Hawaiian sweet rolls or 24 dinner rolls
• 1-1/2 pounds thinly sliced cooked turkey

  1. In a small bowl, beat cream cheese and mayonnaise until smooth. Beat in mustard, ginger, orange peel and horseradish. In another bowl, mix cranberry sauce and green onions.
  2. Spread cream cheese mixture on roll bottoms. Top with cranberry mixture and turkey; replace tops. Yield: 2 dozen.

BLT Caprese Sliders With Puff Pastry Buns

2 sheets Puff Pastry
3 tbs butter, melted
1/2 tsp course Kosher salt
5-6 Roma Tomatoes
2 tbs Pesto Sauce
20 spinach leaves
4 balls Fresh Mozzarella, Bocconcini size
10 slices of bacon, cooked and cut in half

Preheat oven to 350.
On a lightly floured surface, roll out one sheet of puff pastry to approximately 14.5 inches by 16.5 inches. Using a 3 inch biscuit cutter, cut out 20 circles. Repeat for the second puff pastry sheet.
Brush each puff pastry round with melted butter and sprinkle lightly with salt. Line a baking sheet with parchment paper and transfer the circles to the baking sheet(s), butter side up.
Bake for 16-19 minutes or until golden brown. Remove from oven and allow to cool.
While those are baking, prepare your ingredients.
Cut each Mozzarella ball into 5 slices, set side.
Cut the off the stem end of the tomato, as well as the opposite, pointed end of the tomato. Cut the remaining tomato into ¼ inch slices. You will need 20 slices.
Once the puff pastry has cooled, assemble to sliders:
Take one puff pastry round, spread with about ¼ tsp of pesto sauce. Top with a tomato slice, then a spinach leave, then mozzarella slice, then slice of bacon and top the entire thing with another puff pastry round. Secure with a 3.5 inch skewer, if desired.

Asian Pulled Chicken Sliders

• 1 cup Musselman’s Apple Butter
• 1/4 small Onion, minced
• 2 Tablespoons low sodium Soy Sauce
• 2 Garlic Cloves, smashed
• 1 Tablespoon Honey
• 1/2 teaspoon Five Spice Seasoning
• 1 pound boneless, skinless Chicken Breasts
• 8 Slider Rolls, or small dinner rolls
• Pickled Jalapeños
• Green Onions, chopped

  1. Combine first six ingredients (through the five-spice seasoning) in your slow cooker. Mix well. Add the chicken breasts, turning so they are coated with the sauce.
  2. Cover and cook on high for 4 hours. Use the back of a wooden spoon to gently shred the chicken. Stir so that the shredded chicken is evenly coated with the sauce. Set slow cooker to warm and let chicken stand for 15 minutes to soak up the sauce.
  3. Serve the pulled chicken on rolls. Top with pickled jalapenos and chopped green onions.

Chicken Sliders with Sesame Slaw

• 1 medium onion, coarsely chopped
• 3 pounds boneless skinless chicken thighs
• 1/2 cup ketchup
• 1/4 cup reduced-sodium teriyaki sauce
• 2 tablespoons dry sherry or reduced-sodium chicken broth
• 2 tablespoons minced fresh gingerroot
• 1/2 teaspoon salt
• SESAME SLAW:
• 1/4 cup mayonnaise
• 1 tablespoon rice wine vinegar
• 1 tablespoon sesame oil
• 1 teaspoon Sriracha Asian hot chili sauce
• 3 cups coleslaw mix
• 1/3 cup dried cherries or cranberries
• 2 tablespoons minced fresh cilantro
• 20 slider buns or dinner rolls, split

  1. Place onion and chicken in a 4-qt. slow cooker. In a small bowl, mix ketchup, teriyaki sauce, sherry, ginger and salt. Pour over chicken. Cook, covered, on low 6-7 hours or until a thermometer reads 170°.
  2. Remove chicken; cool slightly. Skim fat from cooking juices. Shred chicken with two forks. Return chicken to slow cooker. Meanwhile, in a small bowl, whisk mayonnaise, vinegar, sesame oil and Sriracha sauce until blended. Stir in coleslaw mix, cherries and cilantro. Using a slotted spoon, place 1/4 cup chicken mixture on each bun bottom; top with about 2 tablespoons slaw. Replace tops. Yield: 20 servings.

Crispy Buffalo Style Salmon Sliders

• 1 pound fresh salmon
• 1/2 cup hot sauce
• 1/4 cup butter, melted
• 1/4 teaspoon seasoned salt
• 8 butter lettuce leaves
• 4 ounces blue cheese, crumbled
• 1 avocado, sliced
• 6 slider size everything bagel buns

Preheat a grill or grill pan to medium-high.
In a small bowl whisk the hot sauce, butter and seasoned salt together.
Cut the salmon into squares pieces that fit the size of your buns, then generously brush with the buffalo sauce. Grill, brushing occasionally with the sauce (leave some for serving/drizzling), until marked and just cooked through, about 3 minutes per side.
Toast you buns and place a leaf or 2 of lettuce down and then a piece of salmon. Top with blue cheese crumbles and 2 slices of avocado. Drizzle on some extra buffalo sauce. Eat!

Caribbean Chipotle Pork Sliders

• 1 large onion, quartered
• 1 boneless pork shoulder butt roast (3 to 4 pounds)
• 2 finely chopped chipotle peppers in adobo sauce plus 3 tablespoons sauce
• 3/4 cup honey barbecue sauce
• 1/4 cup water
• 4 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon pepper
• COLESLAW:
• 2 cups finely chopped red cabbage
• 1 medium mango, peeled and chopped
• 1 cup pineapple tidbits, drained
• 3/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 20 Hawaiian sweet rolls, split and toasted

  1. Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. In a small bowl, combine chipotle peppers, adobo sauce, barbecue sauce, water, garlic, cumin, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat is tender.
  2. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork to slow cooker; heat through.
  3. For coleslaw, in a large bowl, combine cabbage, mango, pineapple, cilantro, lime juice, salt and pepper. Place 1/4 cup pork mixture on each roll bottom; top with 2 tablespoons coleslaw. Replace tops. Yield: 20 servings.

Sausage Sliders with Cran-Apple Slaw

• 2/3 cup coleslaw mix or shredded cabbage
• 1/3 cup chopped apple
• 3 tablespoons dried cranberries
• 3 tablespoons chopped pecans, toasted
• 4 teaspoons mayonnaise
• 4 teaspoons barbecue sauce
• SLIDERS:
• 1 pound bulk pork sausage
• 4 slices sharp cheddar cheese, halved
• 8 dinner rolls, halved and toasted
• 3 tablespoons spicy brown mustard
• 8 lettuce leaves

  1. In a large bowl, combine the first six ingredients. Chill until serving.
  2. Shape sausage into eight patties. In a large skillet, cook patties over medium heat for 3-4 minutes on each side or until a meat thermometer reads 160° and juices run clear, adding cheese slices during the last 1-2 minutes of cooking time.
  3. Spread rolls with mustard; top each with a sausage patty, lettuce and 2 tablespoons coleslaw mixture. Replace roll tops. Yield: 4 servings.

Open-Face Short Rib Sliders with Slaw Topper

Stout Braised Short Ribs
• 4 pounds Beef Short Ribs (bone-in), Fat Shaved Off and All Sides Salted and Peppered
• 4 Bacon Strips, Diced
• 1 Can Diced Fire-Roasted Tomatoes
• 1 Medium Yellow Onion, Diced
• 2 Carrots, Diced
• 2 Celery Stalk, Diced
• 4 Garlic Cloves, Sliced
• 2 1/2 cups Stout Beer (I used Southern Pecan, a Mississippi brewed stout)
• 2 Bay Leaves
• Pinch of Nutmeg
• Sea Salt and Ground Pepper to Taste

  1. Heat dutch oven over medium heat. Cook bacon crumbles in dutch oven until crispy. Once cooked, discard - I nibbled on mine through out the cooking process :). Turn up the heat a notch and add the short ribs. Turning frequently, brown the ribs on all sides, should not take more than 2 minutes.
  2. Add the tomatoes, onion, carrots, celery and garlic to short ribs. Saute for about a minute. Add beer, nutmeg and bay leaves. Bring to a boil, then reduce to a simmer. Simmer on the stove top for 2 hours.
  3. Remove ribs from the dutch oven. Cut off any remaining fat, and shave meat off the rib. Skim fat off the top of the remaining broth and store for future use.

Blue Cheese Slaw
• 1 Small Head of Cabbage, Washed and Thinly Sliced
• 1 4 oz. package blue cheese crumbles (can sub 6 oz. of feta cheese if you dislike blue)
• 3 Green Onions, Diced
• 1/3 cup Red Wine Vinegar
• Splash of White Vinegar
• 1/2 cup Extra-Virgin Olive Oil
• 1 1/2 teaspoons Granulated Sugar
• Salt and Pepper to Taste
• Pinch of Basil

  1. Combine shredded cabbage, green onions and blue cheese in a large bowl. Set aside.
  2. In a small bowl, whisk vinegars, olive oil, sugar, salt, pepper and basil together. Pour over slaw, toss and refrigerate until ready to serve. * Can be made a day ahead of time
  3. Serve short rib meat on small bun or toasted bread crisps, top with slaw. Serve.

Taco Sliders

6 slider buns
3 tablespoons butter
1 pound ground beef
1 packet taco seasoning (or homemade)
6 slices cheddar cheese
6 tomato slices
guacamole
Southwest Cabbage Slaw
sour cream
other taco toppings, as desired

In a large bowl, combine the ground beef and taco seasoning. Mix together to spread the seasoning throughout the beef. Roll the beef into 6 small balls and flatten into patties.
Heat a griddle or large skillet over medium heat. Once hot, add the patties and cook to your desired doneness, flipping once halfway through cooking. Top each patty with a slice of cheese about 2 minutes before removing from the heat. Set burgers aside.
Melt the butter in a large skillet over medium low heat. Place the slider buns cut side down in the melted butter and toast the buns, about 1-2 minutes each. Remove from the heat.
Build your burger using your preferred taco toppings.

Oyster Po’ Boy Sliders

1 64oz jar of fresh shucked oyster meat
9 cups yellow cornmeal
5 eggs
~ 5 tablespoons ground dried de arbol peppers (optional)
12+ oz peanut oil
Kosher salt
Dill pickles
Mayonnaise
8-12 tomatoes
2 bunches of fresh lettuce
Brioche, sourdough, or French bread rolls

  1. In a bowl, add the cornmeal and season with salt and the homemade chili powder. The amount of ground chili powder listed above will give your oysters a kick that is tempered by the mayonnaise. It can, of course, be toned down to your liking, omitted entirely, or cranked way up for some serious fire.
  2. Wash your lettuce, tomatoes, and dill pickles allowing them to dry.
  3. Heat the peanut oil in a high-sided pan or pot. You want to maintain an oil temperature that is as close to 375 as possible (a frying thermometer is a good way to be sure, but you can also periodically check with a normal probe thermometer in a pinch)
  4. Beat the eggs in a small bowl with 3-4 tsp of water to loosen them up.
  5. Drain and rinse the oyster meat
  6. Dip each oyster in the egg mixture, then put it in the breading. Once you have 4-5 oysters in the bowl, shake it gently to coat them with the seasoned cornmeal.
  7. Carefully lower each oyster into the hot oil. Use a spider or tongs for extra safety. Do not fry more than 4-5 oysters at a time, per pan, as you do not want to overload the oil and cause it to lose heat. If using a shallow pan, you may want to cover it with a splatter guard in case pockets of moisture in the oysters cause spitting.
  8. Slice tomatoes and pickles and tear lettuce leaves. Keep an eye on the frying oysters and turn them half way through the cooking process (they should only take a couple of minutes to cook).
  9. Once the oysters have firmed up and the breading has taken on a golden color, fish them out and put them on several layers of paper towels to drain. You can cover them with more paper towels to speed this process and help them stay warm.
  10. Make sure the oil has returned to a temperature of 375 before frying another batch in that pan. Keep an eye on the quality of your oil. When it begins to get dirty you’ll need to replace it with fresh oil. Don’t throw the old oil out though. Simply set it aside to cool, then filter it, and you can reuse it a few more times (assuming you haven’t allowed it to smoke or get too dirty).
  11. Slice and toast your rolls.
  12. Spread each roll with mayonnaise and layer on lettuce, tomato slices, and pickles. Add the number of fried oysters that seems appropriate given the size of your rolls (we prefer small brioche rolls and about two oysters each).
  13. Serve while hot!

Slow Cooker Beer and Brown Sugar Pulled Chicken Sliders

• ¼ cup tomato paste
• 3 tbs soy sauce
• 3 tbs balsamic vinegar
• 1 tbs Worcestershire sauce
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/3 cup brown sugar, packed
• 12 ounces porter beer (high ABV dark beer works best)
• 6 boneless skinless chicken thigh fillets
• 18-20 slider buns

  1. bowl whisk together the tomato paste, soy sauce, balsamic vinegar, Worcestershire sauce, chili powder, smoked paprika, garlic powder and brown sugar.
  2. Add the sauce, chicken and beer to a slow cooker. Cook on low for 4 hours or until chicken pulls apart easy with a fork.
  3. Using two forks, shred chicken.
  4. Scoop chicken into slider buns.

Southwestern Style Turkey Sliders

2 pounds ground turkey, 85/15 blend
1/2 cup minced red onion
1/4 cup minced green onion, (about 1 scallion)
1 or 2 serrano peppers, minced, to taste
2 egg whites
1 1/2 tablespoons Emeril’s Southwestern Essence
1 teaspoon ground cumin
1 tablespoon Worcestershire sauce
1 cup grated Cheddar
12 mini burger buns or small soft dinner rolls, warmed in oven
12 small lettuce leaves
12 slices tomato
1 cup thinly sliced red onions
1 avocado, thinly sliced
Mayonnaise, mustard and ketchup, optional

Preheat the grill to medium-high heat.

In a large bowl, combine ground turkey with minced red onion, green onion, peppers, egg whites, Essence, cumin and Worcestershire sauce. Divide the turkey into 12 equal portions and, using your hands, shape into 12 small burgers about 3 1/2-inches wide.

Place the burgers on the grill and cook until turkey is done and a thermometer inserted into the center registers 165 degrees F, about 3 minutes per side.

Serve the burgers with cheese on the mini buns with lettuce, tomato, thinly sliced red onions and avocado, garnished with mayonnaise, mustard, and ketchup to your liking.

Breakfast Sliders
Bacon, eggs, and cheese stuffed into a small slider roll makes for a fun and tasty breakfast dish.

6 Hawaiian savory butter rolls
6 strips of thick bacon, crispy
4 eggs, scrambled
2 Tablespoons cream
4 ounces pepper jack cheese, grated

  1. Bake bacon on a wire rack over a baking sheet at 350 degrees for 15-20 minutes until bacon is very crispy.
  2. Whisk eggs with cream and cook on medium heat until fluffy, about 4-5 minutes.
  3. Cut open rolls and toast them in a 350 degree oven until they are nicely browned, about 3 minutes.
  4. Add grated cheese to one side of each roll and return to oven for another minute.
  5. Add bacon and eggs and serve immediately!

Spicy Jalapeno Sliders

1 pound ground beef
2 jalapenos, seeded and diced fine, plus whole or sliced, for serving
2 shallots, chopped fine
1/2 cup panko bread crumbs
1/4 cup heavy cream
1/4 cup grated spicy Monterey Jack cheese
Pinch garlic powder
Kosher salt
1/2 teaspoon cracked black pepper, plus pinch
1 cup creme fraiche
1/4 cup store-bought salsa verde
12 mini dinner rolls

Preheat oven to 350 degrees F.

In a large bowl, add ground beef, jalapenos, shallots, panko, heavy cream, cheese, garlic powder, some salt, and 1/2 teaspoon black pepper. Mix together well. Form into small patties and place in the oven for 12 to 15 minutes.

In a separate bowl, add creme fraiche, salsa verde, pinch of salt and pepper and mix together. Refrigerate until ready to serve with your sliders.

Lightly spread creme fraiche on both sides of buns. Place burgers in middle and pick it with a jalapeno.

Pork Belly Sliders

For the Slow Roasted Pork Belly
• 5 pounds pork belly
• kosher salt and freshly cracked black pepper
For the Asian Slaw
• 2 carrots, peeled and julienned
• ½ English cucumber, seeded and julienned
• ½ Fuji apple, julienned
• ½ red onion, thinly sliced
• ¼ cup cilantro
• ¼ cup rice wine vinegar
• ¼ cup mirin
• 1 teaspoon sugar
• 2 tablespoons light soy sauce
• pinch or more of red pepper flakes, to taste for spicy heat
For the Chipotle Mayonnaise
• ⅓ cup mayonnaise
• 1 medium canned chipotle pepper in adobo sauce, finely chopped
• 1 teaspoon adobo sauce
To assemble Sandwiches
• dozen slider buns or dinner rolls
• arugula

  1. Preheat oven to 250 degrees.
  2. Remove skin from the piece of meat. Score the fat cap in criss cross sections through the fat but not into the meat itself. Generously coat with salt and pepper, rubbing into the criss cross sections and on all sides of the meat.
  3. Place in a roasting pan fat side up and roast in oven for 3 hours. After 3 hours, increase heat to 400 degrees and bake for another half an hour basting every 10 minutes until crunchy on top.
  4. Remove from oven and let cool. You can make this ahead of time and put in refrigerator until ready to make sandwiches.
    For the Asian Slaw
  5. Combine all ingredients. Put in refrigerator to chill for an hour or longer for flavors to blend.
    For the Chipotle Mayonnaise
  6. Combine ingredients. Chill in refrigerator until ready to assemble sandwiches.
    To assemble Sandwiches
  7. Slice pork belly into ¼" slices. If pork has been reserved in refrigerator, reheat slices in fry pan.
  8. Slice slider buns in half, slather sides with chipotle mayonnaise.
  9. Layer arugula, two pork belly slices and a heaping of Asian slaw mixture. Top with bun and serve.

Cuban Sliders

• 2 packages (12 ounces each) Hawaiian sweet rolls
• 1-1/4 pounds thinly sliced deli ham
• 9 slices Swiss cheese (about 6 ounces)
• 24 dill pickle slices
• TOPPING:
• 1/2 cup butter, cubed
• 2 tablespoons finely chopped onion
• 2 tablespoons Dijon mustard

  1. Preheat oven to 350°. Without separating rolls, cut each package of rolls in half horizontally; arrange bottom halves in a greased 13x9-in. baking pan. Layer with ham, cheese and pickles; replace top halves of rolls.
  2. In a microwave, melt butter; stir in onion and mustard. Drizzle over rolls. Bake, covered, 10 minutes. Uncover; bake until golden brown and heated through, 5-10 minutes longer. Remove from pan; cut into sliders. Yield: 2 dozen

BLT Waffle Sliders

3/4 cup all-purpose flour
3/4 cup cornmeal
3 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
2 large eggs, separated
1 cup 2% milk
3 tablespoons butter, melted
1/2 cup shredded cheddar cheese
6 tablespoons mayonnaise
12 bacon strips, cooked and drained
2 small tomatoes, sliced
6 lettuce leaves
Salt and pepper to taste



Preheat waffle maker. Whisk together first five ingredients. In another bowl, whisk egg yolks, milk and butter. Stir into dry ingredients just until moistened. Stir in cheese.
In a separate bowl, beat egg whites until stiff but not dry. Fold into batter. Drop 1 heaping tablespoon of batter in the center of each waffle iron quadrant; bake according to manufacturer’s directions until golden brown, about 5 minutes. Cool on wire rack. Repeat with remaining batter.
Spread mayonnaise evenly over half of the waffle pieces; top with bacon, tomatoes, lettuce, seasonings and remaining waffle pieces to make sliders. Serve immediately. Yield: 12 servings.

For regular-size Cornmeal Waffle Sandwiches:
Prepare batter as instructed. Bake 3 waffles according to manufacturer’s directions until golden brown. Cut waffles into fourths. Spread mayonnaise on six; top with bacon, tomatoes, seasonings and remaining waffle pieces to make sandwiches. Serve immediately.