Double D Sliders Food

PORK SAUSAGE AND PROVOLONE SLIDERS

Steps:

• Drizzle a baking dish with some oil. Set aside. Preheat a double-burner cast-iron griddle over medium-high heat.
• Add the fennel seeds, ground pepper and crushed red pepper to a high-sided saute pan and toast over medium heat, about 3 minutes. Add the toasted spices to a mortar and pestle and grind until ground. Add this spice mixture to a medium bowl with the ground pork. Add the parsley and provolone to the bowl and gently but thoroughly combine. Form into 1 1/3-ounce meatballs (or 12 portions) and add to the greased baking dish. Once all the meatballs are formed, with greased hands, individually smash the meatballs in your hand and directly add to the preheated griddle. Cook until charred on both sides, about 5 minutes total. Repeat with the remaining meatballs.
• Add the cooked patties to the toasted rolls and top each patty with pickled onions. Enjoy!

PULLED MUSHROOM SLIDERS

Steps:

• Add a little olive oil to a saute pan and set over medium heat. Cook the mushroom strips in the pan until wilted and caramelized, about 5 minutes. Add the barbecue sauce and stir to coat in the sauce. Divide the mushrooms among the slider rolls and top with the shredded cheese.

TRIPLE CHEDDAR-STUFFED SLIDERS

Steps:

• Heat grill to medium-high heat.
• Shape meat into 8 thin patties. Place 1 Tbsp. cheese on center of each patty; press meat around cheese to completely enclose cheese. Roll each into ball, then flatten into 1/4-inch-thick patty.
• Grill 3 to 5 min. on each side or until done, adding buns, cut sides down, to grill to toast for the last 2 min.
• Place lettuce, tomatoes and onions on bottom halves of buns; top with burgers and ketchup. Cover with tops of buns.