6 slider buns
3 tablespoons butter
1 pound ground beef
1 packet taco seasoning (or homemade)
6 slices cheddar cheese
6 tomato slices
Southwest Cabbage Slaw
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 tablespoons ground dried de arbol peppers (optional)
12+ oz peanut oil
2 bunches of fresh lettuce
Brioche, sourdough, or French bread rolls
- 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.
- Wash your lettuce, tomatoes, and dill pickles allowing them to dry.
- 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)
- Beat the eggs in a small bowl with 3-4 tsp of water to loosen them up.
- Drain and rinse the oyster meat
- 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.
- 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.
- 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).
- 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.
- 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).
- Slice and toast your rolls.
- 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).
- 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
- bowl whisk together the tomato paste, soy sauce, balsamic vinegar, Worcestershire sauce, chili powder, smoked paprika, garlic powder and brown sugar.
- 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.
- Using two forks, shred chicken.
- 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.
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
- Bake bacon on a wire rack over a baking sheet at 350 degrees for 15-20 minutes until bacon is very crispy.
- Whisk eggs with cream and cook on medium heat until fluffy, about 4-5 minutes.
- Cut open rolls and toast them in a 350 degree oven until they are nicely browned, about 3 minutes.
- Add grated cheese to one side of each roll and return to oven for another minute.
- 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
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
- Preheat oven to 250 degrees.
- 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.
- 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.
- 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
- Combine all ingredients. Put in refrigerator to chill for an hour or longer for flavors to blend.
For the Chipotle Mayonnaise
- Combine ingredients. Chill in refrigerator until ready to assemble sandwiches.
To assemble Sandwiches
- Slice pork belly into ¼" slices. If pork has been reserved in refrigerator, reheat slices in fry pan.
- Slice slider buns in half, slather sides with chipotle mayonnaise.
- Layer arugula, two pork belly slices and a heaping of Asian slaw mixture. Top with bun and serve.
• 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
• 1/2 cup butter, cubed
• 2 tablespoons finely chopped onion
• 2 tablespoons Dijon mustard
- 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.
- 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