Sliders are a craze that seems to be holding its own. These itty bitty burgers make a great party appetizer, are easy to eat and are just the right bite without going overboard with the calories and fat.
Sliders can also be made with cold cuts, pulled pork or chicken, veggies or fish fillets or cakes. Be creative when looking for slider buns.
Small dinner rolls, brioche or pretzel rolls and even mini croissants will lend variety to the mix. Squares or rounds cut from sturdy sandwich bread would also be tasty and convenient.
Classic Sliders Recipe with Creamy Horseradish Mayo
Makes 12 mini-burgers
1 1/2 pounds ground chuck
Classic Beef Sliders with Horseradish Mayo
In a mixing bowl, combine the chuck, garlic, onion, salt, and pepper to taste. 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 (or to approximate the shape of your rolls).
Place on a plate and cover with plastic wrap. Allow to sit, refrigerated, at least 1 hour and or overnight
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 sliders about 2 minutes per side for medium. Transfer to the warmed buns and garnish with shredded lettuce and crispy bacon if using. Spoon a dollop of the Horseradish Mayonnaise on top of the burger. Serve hot
Creamy Horseradish Mayo
Makes about 3/4 cup
1/2 cup mayonnaise
2 tablespoons sour cream
3 tablespoons prepared horseradish
In a small bowl whisk together the mayonnaise, sour cream and horseradish and season salt and pepper if needed. Place in a non-reactive bowl and refrigerate until ready to serve or for up to 3 days.
Apple, Onion and Cheddar Sliders
Makes 10 sliders
1 teaspoon olive oil
Apple Onion Cheedar Sliders
Heat olive oil and butter in a medium skillet over medium-high heat. Add onions and cook for 6 minutes. Add apples and cook an additional 8 minutes or until onions and apples are golden brown and soft. Set aside and keep warm.
Meanwhile, combine ground beef, egg, bread crumbs, parsley, garlic powder, Worcestershire sauce, salt and pepper and mix until well combined. Form mixture into 10 small patties.
Saute patties in oil over medium high heat, 2 to 3 minutes per side or until meat thermometer registers 160º to 165º and meat is no longer pink in center. Top patties with cheese and allow to melt in pan.
Place sliders on buns and top with apple-onion mixture and lettuce if using. Serve hot.
Buffalo Chicken Sliders
Makes 6 sliders
1 large egg, lightly beaten
1/3 cup quick-cooking oats
Freshly ground black pepper
4 tablespoons purchased Buffalo Wing Sauce, divided
1 pound ground chicken
6 slider rolls of choice
3 tablespoons blue cheese crumbles
Lettuce of spring mix to dress sliders
In a large bowl, combine egg, oats, pepper and 2 tablespoons buffalo wing sauce. Blend well. Add chicken and blend. Shape the mixture into 6 1-inch patties. Heat a grill. Cook patties to an internal temperature of 165ºF being careful not to overcook. Prepare chicken sliders as preferred.
Turkey Sliders Greek Style
Makes 6-8 sliders
1 pound ground turkey breast
4 pimento stuffed olives, chopped
3/4 tablespoon dried oregano
1 teaspoon minced garlic
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
Feta Cheese crumbles
In a medium bowl combine turkey, olives, oregano, garlic, cinnamon, nutmeg, salt and pepper. Evenly shape mixture into 6-8 mini-patties. Saute patties in oil over medium high heat, 2 to 3 minutes per side or until meat thermometer registers 160ºF to 165ºF and meat is no longer pink in center.
Place cucumber slice on each roll bottom. Place turkey sliders on top. Top with a dollop of sour cream crumbled Feta cheese.
White Castle's website boasts that they introduced the world to the Original Slider in1921
Wikipedia states that White Castle started calling their steamy, teeny mini-burgers "Slyders" in 1985
No one seems to know for sure
The term may refer to how easily the meat patty slides off the grill or how easily it slides down your gullet.