Spicy Sliders Food

SPICY SLIDERS

Steps:

• Heat an outdoor grill to medium-high heat (375 to 450 degrees F (190 to 230 degrees C).
• Mix together ground beef, chili powder, garlic powder, salt, and cumin in a large bowl. Form into 8 patties. Lightly oil grill grate, then grill patties until browned, about 3 minutes per side. Top with cheese during last minute of grilling.
• Puree cilantro, mayonnaise, jalapeno, and lemon juice in a food processor or blender. Spread mixture on bottom half of buns. Top with cabbage, patties, and bun tops.

3-STEP SPICY BACON AND SPINACH SLIDERS

Steps:

• Heat greased grill to medium-high heat.
• Mix meat, spinach, bacon, garlic powder and crushed red pepper just until blended; shape into 8 meatballs.
• Press 1 VELVEETA cube into center of each meatball, completely enclosing VELVEETA. Flatten to 2-1/2-inch diameter. Grill 5 min. on each side or until done (160ºF).
• Fill buns with burgers.

SPICY JUICY LUCY-FER SLIDERS

Steps:

• Heat the oil in a large skillet over medium heat and add the onions, spreading them into an even layer. Cook, without stirring, until the edges of the onions are beginning to brown, 5 minutes. Stir the onions and continue to cook, stirring occasionally, until browned and caramelized, another 20 minutes. Add the chipotles, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until fragrant and well combined, 1 to 2 minutes, and remove from the heat.
• Preheat the oven broiler. Divide the meat into 12 portions, about 2 ounces each. Form a patty around each piece of cheese and flatten to 2 1/2 to 3 inches in diameter. Put the wrapped patties on a foil-lined baking sheet and sprinkle all the patties with 3/4 teaspoon salt.
• Broil until the cheese is melted and the burgers are still a bit pink inside, about 6 minutes. The burgers will be cooked to at least medium in order to melt the cheese but still stay juicy.
• Mix the ketchup, balsamic and 1/4 teaspoon pepper in a small bowl. Brush the burgers with some of the ketchup sauce and divide the rest among the bottom halves of the buns. Place a burger on each bottom bun, top with some of the spicy onions and finish with a top bun. Serve warm.

SWEET AND SPICY BARBECUE PORK SLIDERS

Steps:

• Preheat oven to 375°F.
• Rub the pork loin all over with the salt, pepper, and 1/2 teaspoon cumin.
• In a large skillet over medium-high heat, add the oil and swirl to coat the pan. Sear the pork loin on all sides until golden brown. Transfer to a roasting pan. Bake for 20 minutes.
• Add the garlic and chipotle pepper to the skillet and place over low heat. Saute until fragrant and lightly golden, about 30 seconds. Deglaze the pan with Worcestershire sauce.
• Add the remaining 1/4 teaspoon cumin, ketchup, vinegar, and peach preserves and bring to a boil. Reduce the heat to a simmer and cook for several more minutes.
• Remove from heat and allow the sauce to cool to room temperature. For a completely smooth sauce, pulse in a food processor or blender.
• Baste the pork with 2 tablespoons of the sauce. Return it to the oven for about 5-8 minutes, until fully cooked and the internal temperature reaches 160°F. Remove from oven. Allow the pork to rest for 5 minutes, and then thinly slice against the grain.
• To assemble the sliders, top the bottom half of each bun with a few slices of the pork, several pickles, a heaping spoonful of the sauce, and the top bun.

SPICY CHICKEN SLIDERS RECIPE

Steps:

• Heat oven to 375ºF.
• Cook onions in large skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender, stirring frequently.
• Add chicken and hot sauce; mix well. Cook 4 min. or until heated through, stirring frequently.
• Split rolls; fill with chicken mixture and cheese. Place on baking sheet.
• Bake 6 to 8 min. or until heated through.
• Thread pickle slices onto 12 small skewers, then insert into tops of sandwiches.

SPICY PORK BELLY SLIDERS

Steps:

• To make the marinade, put the onion, gochujang, soy sauce, garlic, sugar, sake, mirin, and sesame oil in a bowl and mix well to combine. Add the pork and turn to coat the meat. Cover and refrigerate overnight.
• The next day, set a large sauté pan over medium heat. Once it's hot, add the pork, working in batches so as not to overcrowd the pan and leaving any liquid in the bowl. Cook, stirring occasionally and flipping the meat, until lightly caramelized and golden brown on both sides, about 10 minutes. (If you overcrowd the pan, the meat will steam instead of sear.) Transfer to a platter.
• When the meat is cooked, open the buns, butter the interiors, and toast them until they are a light golden brown.
• To serve, spread both cut sides of each bun with a healthy smear of mayo and pile the spicy pork generously on the bottoms of the buns. Top with the sliced cucumbers. Serve immediately.
• Cooks' Note:
• The pork belly must be marinated overnight. You can also grill the pork on an outdoor grill over a high flame. The sugars in the marinade will char and caramelize, giving you a more interesting texture and flavor, but be careful not to burn the pork.

SPICY JALAPENO SLIDERS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, add ground beef, jalapenos, shallots, panko, heavy cream, cheese, garlic powder, 1 tablespoon 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.