Foodie Friday | Sliders Three Ways

With the Fourth of July quickly approaching, I wanted to post a recipe that would be a great option for entertaining a few friends and family. What could be a better crowd-pleaser than sliders? And three different ways? Well, that will cover almost everyone’s tastes. This recipe makes it all easy by using the same, flavorful patty recipe for all three sliders, each with different toppings and sauces. Perfect! Even better? They cook quickly, and you can make as many or as few as you need.

 

Patty Recipe (makes 12-15 patties)

3 pounds Ground Beef
2 teaspoons Seasoned Salt
2 teaspoons Ground Black Pepper
1 teaspoon Lemon Pepper Or Other Seasoning
2 Tablespoons Worcestershire Sauce
12-15 whole Dinner Rolls (or Slider Rolls)

1. Combine meat with all seasoning ingredients. Knead with hands to combine.

2. Form into small-to-medium sized balls.

3. Cover and refrigerate until ready to grill.

4. Before the patties are done cooking, wrap the buns/rolls in foil. Place on the grill for a few minutes to warm, or in the oven at 250 degrees.

 

Smoky Mesquite BBQ Slider (4-5)

sliced sharp cheddar, cut into 2″ squares

1 whole Large Onion, thinly sliced

1/2 cup Whiskey

1 cup Barbecue Sauce

1. Heat a skillet on the stove at medium-high heat. Throw the onions in the skillet and stir to cook, about 3 minutes.

2. Pour in whiskey (be careful if you’re cooking over an open flame; turn it off momentarily to be extra careful) and stir. Allow the whiskey to reduce by half, about 2 to 3 minutes, then stir in the barbecue sauce. Set aside when done.

3. Preheat grill for medium heat. Grill patties 3 to 4 minutes on each side or until cooked through (160°F).

4. Meanwhile, remove attached rolls from package; do NOT separate. Cut in half horizontally. Spray cut sides with grilling spray; toast on grill.

5. Separate toasted rolls and assemble sliders; Spread BBQ onion mixture on rolls, then patties on bottom halves of rolls; top with cheese. Close with tops of rolls.

 

Aloha Swiss Slider (4-5)

sliced swiss cheese, cut into 2″ squares
1 can (8 oz each) pineapple slices, drained
romaine lettuce
1/4 cup ketchup
1 tablespoon chipotle seasoning

1. Preheat grill for medium heat.

2. Grill pineapple slices on both sides so they get a nice char, about 1-2 minutes each side. Set aside.

3. Grill patties 3 to 4 minutes on each side or until cooked through (160°F).

4. Meanwhile, remove attached rolls from package; do NOT separate. Cut in half horizontally. Spray cut sides with grilling spray; toast on grill.

5. Separate toasted rolls and assemble sliders; Spread chipotle sauce mixture on rolls, place a small piece of lettuce then patties on bottom halves of rolls; top with cheese and pineapple. Close with tops of rolls.

 

BLT Cheddar Slider (4-5)

8 strips of Bacon
1 medium tomato, thinly sliced
romaine lettuce
mayonnaise

1. Cut slices of bacon in half lengthwise. Wrap one half around ball of hamburger, pulling slightly to keep taut. Smooth to secure seam.

2. Repeat with other half of bacon, ending seam in the same place.

3. Bake the remaining bacon in the oven at 400 degrees for 12-15 minutes, or until crispy.

4. Place patties, bacon seam side down, on a baking pan with a drip tray sprayed with nonstick cooking spray. Press gently on each patty to flatten as much as you can without squeezing meat out of the edges. Refrigerate for 20 to 30 minutes to firm.

5. Preheat oven to 400 degrees, or grill to medium/high. Bake for 20 to 25 minutes (grill 5-6 minutes for medium rare), or until bacon is cooked to your specifications.

6. Serve on a warm roll with extra bacon, romaine, tomato, and mayonnaise.

 

Leave a Reply

Your email address will not be published. Required fields are marked *