CLASSIC BEEF SLIDERS
Beef sliders get a sweet upgrade on soft Hawaiian rolls, which are both kid- and adult-friendly. Add thin slices of grilled pineapple to complement the bread, if you like.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 to 6 servings (12 sliders)
Number Of Ingredients 10
Steps:
- Prepare a grill or grill pan for medium-high heat.
- Divide the ground beef into 12 portions (about 2 ounces each). Pat each into a 1/2-inch-thick patty and make an indentation in the center with your thumb so the patties keep their shape while cooking. Sprinkle with salt and a few grinds of pepper.
- Brush the grill grates or grill pan with oil. Grill the patties, turning once, until nicely browned but still a bit pink inside, 2 to 3 minutes per side. Top each patty with a piece of cheese and grill until melted, about 1 minute.
- Arrange the sweet rolls cut-side up on a cutting board or large serving platter. Spread some ketchup, mayonnaise and mustard on each roll bottom. Top with a piece of lettuce and a burger patty. Put a pickle on each patty and sandwich with the remaining roll tops.
SIRLOIN SLIDERS WITH CRISPY BACON AND CREAMY HORSERADISH MAYO
This came from Emeril. They also freeze well. I better get going as football season is right around the corner.
Provided by aronsinvest
Categories Meat
Time 25m
Yield 12 mini-hamburgers, 6 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, combine the chuck, sirloin, garlic, onion, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and mix gently but thoroughly to combine. Using a 2-ounce ice cream scoop, divide the mixture into 12 scant 2-ounce balls of meat. Using your hands, shape to form small patties about 3 inches wide and 3/8-inch thick. Place on a plate and cover with plastic wrap. Allow to sit, refrigerated, at least 1 hour and up to overnight for flavors to mingle.
- In a small bowl whisk together the mayonnaise, sour cream and horseradish and season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper. Place in a nonreactive bowl and refrigerate until ready to serve, up to 3 days in advance.
- When you are ready to cook the burgers, preheat a grill to high and lightly butter the cut sides of the buns with the melted butter. Wrap the buns in aluminum foil and place on the coolest part of the grill to warm while you grill the burgers.
- Grill the burgers about 2 minutes per side for medium. Transfer to the warmed buns and garnish with pieces of the crispy bacon. Spoon a dollop of the horseradish mayonnaise on top of the bacon, then place the top portion of the bun over all. Serve the sliders hot.
SO-TRENDY SIRLOIN SLIDERS
Make and share this So-Trendy Sirloin Sliders recipe from Food.com.
Provided by Chef mariajane
Categories Meat
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine porcini mushrooms with 1 cup boiling water and let stand for 20 minutes. Drain and rinse; chop finely and set aside.
- Heat oil in a small skillet over very low heat. Add unpeeled garlic; cook stirring often, for about 10 minutes or until softened and skins are golden.
- Remove from skillet; let cool slightly. Squeeze garlic out of skins into large bowl, mashing with the back of the spoon.
- Add porcini mushrooms, ground beef, tarragon, salt and pepper to garlic; lightly combine. Form into 6 thick patties. Grill patties over medium-high heat for 5-7 minutes per side, or until rapid -read thermometer inserted sideways into center of each reads 160°F.
- Meanwhile, grill sides of buns until lightly golden. Place arugula on bottom halves; top each with cooked patty. Top each patty with goat cheese, tomato slice, and bun on top.
Nutrition Facts : Calories 675, Fat 24.2, SaturatedFat 9.6, Cholesterol 64.5, Sodium 841.8, Carbohydrate 82.8, Fiber 9.4, Sugar 16.8, Protein 38.9
STEAKHOUSE SLIDERS AND MINI STEAK FRIES
Provided by Rachael Ray : Food Network
Categories appetizer
Time 50m
Yield 24 mini sliders
Number Of Ingredients 14
Steps:
- Heat the oven to 500 degrees F.
- Get the potatoes in the oven first, then bacon and meat 10 minutes later. Cut potatoes into thin wedges (6 per potato). Coat the potatoes with 1/4 cup olive oil and season with 2 tablespoons of grill seasoning and rosemary. Bake 10 minutes or until golden brown, then reduce heat to 400 degrees F when you add bacon and meat to oven.
- Arrange the bacon on slotted broiler pan and bake until crisp, about 12 minutes then cut each strip into thirds, (24 pieces). Set aside.
- Coat a 9 by 12-inch rimmed baking sheet (they sell disposable pans this size if you do not have one) with 1 tablespoon olive oil. Season the meat with Worcestershire sauce, 3 tablespoons grill seasoning and parsley. Spread meat into pan in 1/2-inch layer all the way to corners of pan. Coat the top of meat with 1 tablespoon olive oil and bake at 400 degrees F for 12 to 15 minutes until firm but a little pink at center. Rest meat 5 minutes then cut into 24 square mini burgers.
- Place burgers on mini roll bottoms and top with arugula, tomato, bacon, red onion. Mix steak sauce with mustard and dot bun tops, set in place. Serve potatoes alongside.
SARASOTA'S PERFECT FRESH TUNA SLIDERS
I made these years ago ... before sliders were called sliders. They were just called mini burgers or sandwiches, etc. We had a friend who often caught fresh tuna on his trips to the FL Keys, and we were lucky enough to get some of it; so I made these as "full size" sandwiches, but for my son and some of our friends kids, made mini sized ones. Everyone loved them so much I started making them "mini" all the time. This really only works with fresh tuna, and honestly never tried it with any canned. But, don't think you need the 2-3" fresh ahi grade tuna for this - some of the frozen or fresh tuna steaks available right in the grocery store work just fine. They are a bit more expensive than a plain burger, however, for a BBQ, dinner party, game night or a special night, these are a lot of fun and very very easy to make. A simple "kicked up" pickled mayo over fresh grilled tuna with fresh baby Bibb or Boston lettuce makes this a simple sandwich to put together. Now you can always add cheese, even sliced tomatoes if you want, but I like it as is. Two secrets ... make sure to use fresh tuna and a good soft whole wheat dinner roll (I got mine right at my local store, doesn't have to be anything special).
Provided by SarasotaCook
Categories < 30 Mins
Time 20m
Yield 8 Sliders, 8 serving(s)
Number Of Ingredients 16
Steps:
- Dressing or Sauce -- Mix the mayo, pickles, capers, olives, garlic, and cider vinegar and chill until ready to use.
- Cucumbers -- Spread the slices out on a plate and season lightly with salt and pepper. Let them rest until you are ready to make the sandwiches.
- Tuna -- Cut the tuna steak into 8 pieces so they will fit on the rolls. Season both sides well with the lemon pepper and salt and let them come to almost room temperature. You don't want to cook cold fish.
- Rolls -- I like to grill these ahead because the tuna cooks so quickly. Just cut the rolls in half, spread with butter, then lightly grill using the same grill or pan you will be using for the tuna. You can also broil them if you prefer - just a light brown color is all you need.
- Grill -- I use a grill pan, but a simple saute pan will work. On medium high to high heat, grill or saute the tuna on each side, just 2-3 minutes tops. You want the outside to turn a white opaque color, but the inside will remain pink and medium rare. Don't over cook them. Remove the tuna from the pan or grill, and let it rest while you put the sandwiches together.
- Sliders -- Spread the mayo mix on each roll, top and bottom, then top with the tuna steak, 6 cucumber slices per sandwich, and lettuce. Secure with a toothpick and it's done.
- Serve -- Enjoy! They are easy, quick, simple flavors. They are perfect room temperature which makes them great for a BBQ. And remember, you can always add tomato slices or cheese if you want but I think they are perfect as is.
BRISKET CHALLAH SLIDERS
Make and share this Brisket Challah Sliders recipe from Food.com.
Provided by Food.com
Categories Lunch/Snacks
Time 2h25m
Yield 16 rolls
Number Of Ingredients 18
Steps:
- If making by hand, in a large bowl, combine yeast, sugar and water. Let stand until foamy, about 5 minutes. Add oil and yolks and stir to combine, then add flour and salt and stir to combine. Turn dough onto a lightly floured surface and knead until dough is smooth and elastic.
- If making in a stand mixer, combine yeast, sugar and water in the bowl of a stand mixer. Let stand until foamy, about 5 minutes. Place bowl on stand mixer fitted with a dough hook and add oil and yolks and stir to combine. Add flour and salt and mix on low speed until dough is smooth and elastic.
- Coat a large bowl lightly with oil. Place dough in bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in a warm draft-free place until doubled in size, about 1 hour. Punch dough down, then cover and let rise again for 30 minutes.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Turn dough onto a lightly floured surface. Cut into 16 pieces and cover with a towel. Working one at a time, roll dough into 10-inch ropes, then twist around and tie, tucking the ends underneath. (Alternatively roll each piece of dough into a ball). Cover and let rest for 10 minutes, then brush dough with beaten egg and sprinkle with sesame seeds.
- Bake for 25-30 minutes until bread is golden and cooked through. Let cool on wire rack for 10 minutes, then serve.
- To assemble sandwiches, cut bread in half and pile on brisket, BBQ sauce and cabbage slaw.
- To Make the Slaw:.
- Combine all ingredients and let sit for 30 minutes or up to overnight.
Nutrition Facts : Calories 275, Fat 8.4, SaturatedFat 2.2, Cholesterol 93, Sodium 348.2, Carbohydrate 32.9, Fiber 2.5, Sugar 8.4, Protein 16.7
CHEDDAR STUFFED SLIDERS
Make and share this Cheddar Stuffed Sliders recipe from Food.com.
Provided by Melanie B.
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix together the beef, salt, salt and pepper. Shape into 8-2 ounce balls.
- Fill each ball with a cube of cheddar cheese.
- Shape each burger ball into a small slider burger shape.
- At this point you can freeze in a resealable freezer proof bag or cook.
- I like to cook in the broiler for a few minutes to the desired doneness as the sliders are so small on the grill grates. You can also cook in a toaster oven if you are doing just a few as a quick after school snack.
- My kid likes to eat these without bread and dipped in ketchup with a side of dill pickles. You can use hot dog rolls cut into pieces to make mini cheeseburgers.
Nutrition Facts : Calories 358.4, Fat 26.4, SaturatedFat 12.6, Cholesterol 106.9, Sodium 541.6, Carbohydrate 0.5, Sugar 0.1, Protein 28.1
CHEESEBURGER SLIDERS
Make and share this Cheeseburger Sliders recipe from Food.com.
Provided by Alex Chapman
Categories High Protein
Time 45m
Yield 12 Sliders
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F/175°C.
- Combine the beef, salt, pepper, and garlic powder in a 9x13in (22cm x 33cm) baking tray, mixing thoroughly and pressing it in a flat, even layer.
- Bake for 20 minutes.
- Set aside the cooked beef and drain the liquid.
- Slice the rolls in half lengthwise.
- Place the bottom half on the same 9inx13in (22cm x 33cm) baking tray.
- Place the cooked beef on the rolls, followed by the onions and cheddar.
- Place the remaining half of the rolls on top.
- Brush the top of the rolls with the butter and sprinkle the sesame seeds on top.
- Bake for 20 minutes.
- Slice, then serve.
Nutrition Facts : Calories 312.8, Fat 18.7, SaturatedFat 8.2, Cholesterol 66.6, Sodium 726.2, Carbohydrate 15.4, Fiber 0.8, Sugar 1.6, Protein 19.9
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