Best Beef Sliders Recipes

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ROAST BEEF SLIDERS



Roast Beef Sliders image

A handful of ingredients is all it takes to have a fast appetizer ready for game day.

Provided by thedailygourmet

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 40m

Yield 12

Number Of Ingredients 12

1 serving cooking spray
1 pound thinly sliced deli roast beef
1 (8 ounce) package thinly sliced provolone cheese
1 tablespoon vegetable oil
1 small onion, diced
1 green bell pepper, diced
½ cup sliced mushrooms
2 tablespoons unsalted butter, melted
¼ teaspoon garlic powder
¼ teaspoon adobo seasoning
¼ teaspoon Italian seasoning
12 slider buns

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Slice the rolls in half vertically, leaving each roll attached as a sheet. Peel off the top layer and set aside; place the bottoms of the rolls in the prepared dish. Layer roast beef and cheese across the rolls.
  • Heat oil in a a small skillet over medium-high heat. Cook onion, bell pepper, and mushrooms until soft, about 5 minutes. Spread pepper mixture over cheese and beef. Place the tops of the rolls back on.
  • Mix melted butter, garlic powder, adobo seasoning, and Italian seasoning together. Brush seasoned butter on the tops of the rolls, pouring any extra over the sides.
  • Bake in the preheated oven until cheese starts to melt, about 15 minutes. Separate each roll into a sandwich using a serrated knife. Serve hot.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 160.1 g, Cholesterol 36.3 mg, Fat 10.8 g, Fiber 0.3 g, Protein 14.8 g, SaturatedFat 5.1 g, Sodium 549.2 mg, Sugar 0.8 g

CORNED BEEF SLIDERS ON POTATO ROLLS WITH CABBAGE SLAW AND GUINNESS MUSTARD RECIPE - (4/5)



Corned Beef Sliders on Potato Rolls with Cabbage Slaw and Guinness Mustard Recipe - (4/5) image

Provided by á-75862

Number Of Ingredients 24

SLIDERS:
12 slider-sized potato bread rolls
1 1/2 to 2 ounces sliced corned beef
1 1/2 to 2 teaspoons Guinness mustard (ingredients below)
2 tablespoons coleslaw (ingredients below)
COLESLAW:
1 (16-ounce) bag coleslaw mix
2 tablespoons onion, diced
2/3 cup mayonnaise
3 tablespoons buttermilk
1/3 cup white sugar
1 tablespoon white vinegar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon poppy seeds
GUINNESS MUSTARD:
1/2 cup whole grain Dijon mustard
3 tablespoons regular Dijon mustard
3 tablespoons Irish stout beer (like Guinness)
1 tablespoon shallot, minced
1 1/2 teaspoons light brown sugar
pinch of ground nutmeg
pinch of ground allspice

Steps:

  • To prepare the cabbage slaw, combine the coleslaw mix and onion in a large bowl. Whisk together the mayo, buttermilk, sugar, vinegar, lemon juice, salt, black pepper, and poppy seeds in a medium-sized bowl until fully combined. Pour the dressing mixture over the coleslaw mixture and toss to coat. Chill at least 2 hours before serving. To prepare the mustard, whisk all the ingredients together in a small bowl until well blended. Cover and refrigerate for 2 to 3 hours. To assemble the sliders, spread the mustard on both sides of the roll. Spoon a dollop of slaw onto the bottom half of each roll, followed by one or two slices of corned beef. Place the other half of the roll on top.

CLASSIC BEEF SLIDERS



Classic Beef Sliders image

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

1 1/2 pounds ground beef
Kosher salt and freshly ground black pepper
Vegetable oil, for brushing the grill grates
3 slices Cheddar, cut into quarters
12 Hawaiian sweet rolls, such as King's Hawaiian, split
2 tablespoons ketchup
2 tablespoons mayonnaise
1 tablespoon yellow mustard
12 small pieces romaine or iceberg lettuce (about the same size as the rolls)
12 dill or bread-and-butter pickle chips

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.

CHEF JOHN'S BEEF SLIDERS



Chef John's Beef Sliders image

Sliders are a small version of a hamburger. A little trick helps you to get them all the same size so they cook evenly and look very professional. Do a couple of tests to determine your perfect degree of doneness and cook all the burgers the same amount of time.

Provided by Chef John

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 30m

Yield 8

Number Of Ingredients 9

1 pound ground beef
16 paper muffin liners
salt and ground black pepper to taste
2 tablespoons mayonnaise
1 tablespoon ketchup
1 tablespoon Dijon mustard
1 tablespoon sweet pickle relish
8 slider-size burger buns, cut almost through horizontally
8 slices roma (plum) tomato

Steps:

  • Place ground beef onto a work surface; divide into 8 equal-size pieces using a knife or pastry cutter. Line 8 muffin cups with paper liners.
  • Sprinkle bottoms of paper liners with salt and black pepper. Form each piece of burger into a rough ball and place into a muffin cup. Season tops with salt and pepper.
  • Place a second paper liner on top of each piece of meat and gently press it down to shape the mini burger into a round, flat shape. Pull off the paper tops and remove burgers from the muffin cups; remove bottom paper liners from burgers.
  • Heat a large nonstick skillet over medium-high heat. Cook burgers in the hot skillet until they have a browned crust and are slightly pink in the middle, about 3 minutes per side. Flip burgers and cook 3 minutes on other side. Remove burgers to a plate to rest for 2 minutes.
  • Mix mayonnaise, ketchup, mustard, and pickle relish in a bowl; spoon a dollop onto each bun. Place burgers onto buns, season with more black pepper, and top with a tomato slice. Close buns and serve.

Nutrition Facts : Calories 214.1 calories, Carbohydrate 160.2 g, Cholesterol 35.7 mg, Fat 10.9 g, Fiber 0.2 g, Protein 11.7 g, SaturatedFat 3 g, Sodium 155.4 mg, Sugar 1.4 g

BEEF SLIDERS



Beef Sliders image

A real-deal beef slider isn't just a tiny hamburger, which is what you get at the vast majority of restaurants. To be authentic, it has to be steamed over a bed of onions, bread, and all. You can change up the toppings, but I love them best with the traditional pickles and onions.

Provided by Brian Genest

Categories     Appetizers and Snacks     Meat and Poultry     Beef

Time 1h25m

Yield 3

Number Of Ingredients 15

4 tablespoons mayonnaise
2 tablespoons Sriracha sauce
1 tablespoon pickle juice
1 teaspoon prepared yellow mustard
1 teaspoon garlic powder
1 teaspoon white sugar
½ teaspoon salt
1 tablespoon olive oil, or as needed
1 white onion, thinly sliced
1 pound ground beef
1 tablespoon hamburger seasoning
1 teaspoon Worcestershire sauce
3 slices American cheese
1 dill pickle, sliced
6 slider rolls, halved

Steps:

  • Mix mayonnaise, Sriracha, pickle juice, mustard, garlic powder, sugar, and salt together in a bowl for comeback sauce. Refrigerate for 1 hour. Set aside 6 teaspoons for sliders; refrigerate remaining sauce for another use.
  • Coat the bottom of a deep pan with a thin layer of oil. Heat over medium heat. Add onion in about a 1/2-inch layer across the whole pan. Cover and let cook until fragrant, 3 to 4 minutes. Reduce heat to medium-low, stir, and re-cover.
  • While onion is cooking, combine beef, seasoning, and Worcestershire sauce in a bowl. Shape into 6 small patties.
  • Toss onion around the pan so as not to burn one side. Place patties over the bed of onion and cover the pan. Cook for 2 minutes.
  • Flip burgers. Place 1/2 a slice of American cheese on top of each burger and several pickle slices on the cheese. Place both halves of buns stacked face-down on top of each burger. The top bun should be the one touching the cheese and pickles. Cover to steam the buns and cook burgers until no longer pink in the centers, 3 to 5 minutes more.
  • Remove the buns and burgers from the pan. Spread comeback sauce on the bottom half of each bun, then load some onions onto it. Place burger and top bun on top. Serve hot.

Nutrition Facts : Calories 829.1 calories, Carbohydrate 51.4 g, Cholesterol 128.2 mg, Fat 50.7 g, Fiber 3.5 g, Protein 39.9 g, SaturatedFat 16.6 g, Sodium 2178.7 mg, Sugar 3.7 g

BAKED ROAST BEEF AND PROVOLONE "TEA" SLIDERS ON EVERYTHING BUNS



Baked Roast Beef and Provolone

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 35m

Yield 10 to 12 sliders

Number Of Ingredients 11

1 1/2 sticks (12 tablespoons) butter, melted, plus additional for buttering baking dish
1 tablespoon poppy seeds
1 tablespoon sesame seeds
3/4 teaspoon dried minced garlic
1/2 tablespoon dried minced onion
Pretzel salt or kosher salt
1 package Hawaiian sweet rolls
1 1/2 pounds shaved rare roast beef from the deli counter, preferably a premium brand like Boar's Head
2 cups crispy French-fried onions
1 pound sliced sharp provolone
1 cup spicy pickle rounds

Steps:

  • Preheat the oven to 350 degrees F. Butter the bottom of a 13-by-9-inch baking dish.
  • Stir together the melted butter, poppy seeds, sesame seeds, dried garlic, dried onion and 1 teaspoon salt.
  • Without separating into individual rolls, slice the top half of the bread off the bottom. Place the bottom portion of the rolls in the prepared baking dish. Layer the shaved roast beef on top, then the crispy onions, then a layer of provolone, then top with layer of pickles. Place the top section of the rolls on the sandwich stacks. Stir the spiced butter and then liberally brush over the tops of the rolls until entirely coated.
  • Bake, uncovered, until the cheese is ooey gooey and the tops of the rolls are golden brown, 15 to 20 minutes. Cut into sliders with a large chef's knife.

SPICY ROAST BEEF SLIDERS



Spicy Roast Beef Sliders image

Sloppy, melty goodness. Usually I make these roast beef sliders without the flour to thicken the broth into a gravy, so you can absolutely do it without the flour and just strain the meat before putting on the sliders and then use the sauce like an au jus to dip in on the side, but I preferred these with the meaty gravy. Reminded me of a grown up Sloppy Joe. Yum!

Provided by Cindylee Bloomer

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 30m

Yield 12

Number Of Ingredients 10

½ pound thinly sliced deli roast beef
1 (10.5 ounce) can condensed beef consomme, undiluted
1 jalapeno pepper, diced, or more to taste
1 dash Worcestershire sauce
salt and ground black pepper to taste
¼ cup all-purpose flour, or as needed
12 Hawaiian bread rolls, split
6 slices provolone cheese
6 slices pepper Jack cheese
2 tablespoons spicy horseradish, or to taste

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Roughly chop roast beef until crumbly.
  • Combine consomme, jalapeno, Worcestershire sauce, salt, and pepper in a saucepan over medium heat; bring to a simmer. Add roast beef, lower heat to medium-low, and simmer until heated through, 1 to 2 minutes. Add flour and stir constantly until thickened into a gravy, 3 to 5 minutes. Remove from the heat.
  • Slice rolls in half without separating rolls from each other. Put bottom halves on a baking sheet and layer with provolone cheese slices. Spoon meat mixture on the provolone and cover with Cheddar cheese slices. Add a thin smear of horseradish and place top rolls on top.
  • Bake in the preheated oven until cheese is melted, about 5 minutes. Cut sliders apart to serve.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 45.5 g, Cholesterol 66.5 mg, Fat 6.7 g, Fiber 2.2 g, Protein 24.4 g, SaturatedFat 7.9 g, Sodium 719.8 mg, Sugar 0.7 g

BEEF AND GROUND PORK SLIDERS



Beef and Ground Pork Sliders image

Provided by Robert Irvine : Food Network

Time 27m

Yield 12 sliders

Number Of Ingredients 12

2 ounces butter
1 cup yellow onions, thinly sliced
1 teaspoon white pepper
2 teaspoons kosher salt, divided
12 ounces (80/20) ground beef
12 ounces ground pork
1 teaspoon black pepper
1/4 cup equal parts mayonnaise and mustard
1 teaspoon lemon juice
1 cup thinly shredded romaine hearts
12 slices cheese of choice (Gruyere, baby Swiss, or Gloucester)
12 petit buns (2 to 2 1/2 inches), toasted

Steps:

  • In a saute pan over high heat, add the butter, onions, white pepper and 1 teaspoon salt, and cook over high heat until the butter has melted. Reduce the heat to medium and finish cooking the onions until slightly browned on the edges, 7 to 8 minutes.
  • Mix the beef, pork, remaining 1 teaspoon salt, and black pepper in a bowl. Do not over mix or the burger will be too tightly bound. Portion the meat into 12 (2-ounce) balls, then flatten the balls into patties about 2 1/2 inches round.
  • Preheat a grill and grill the burgers for 4 to 5 minutes on each side, or until the internal temperature reaches 160 degrees F.
  • Combine the mayonnaise-mustard mixture with the lemon juice and shredded romaine. Top the bottom bun with the dressed lettuce, a burger, some caramelized onions, and cheese of choice. Add the top bun and serve.

BEEF SLIDERS FOR A CROWD



Beef Sliders for a Crowd image

We're redefining sliders with this easy press-in-a-pan recipe - no forming and cooking individual patties! And we took a cue from our favorite burger joints: onions on the bottom, beef on the top. You can prepare the meat mixture on the cookie sheet a few hours ahead, refrigerate and cook just before serving.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 8 servings (3 sliders per person)

Number Of Ingredients 13

1 medium onion
1 1/2 pounds 90/10 ground beef
1 large egg
1/4 cup plain breadcrumbs
Kosher salt
2 teaspoons vegetable oil
Freshly ground black pepper
6 slices American cheese, quartered
24 thin plum tomato slices (from 2 to 3 tomatoes)
24 dill pickle slices
24 mini potato buns
4 large iceberg lettuce leaves, cut into 24 even pieces
Ketchup and yellow mustard, for serving

Steps:

  • Special equipment: a 10-by-15-inch rimmed baking sheet
  • Preheat the oven to 425 degrees F. Cut the onion in half, and shred each half on the large holes of a box grater. Squeeze the shredded onion dry between 2 towels, and scatter around a 10-by-15-inch rimmed baking sheet.
  • Put the ground beef, egg, breadcrumbs and 1 teaspoon salt in a large bowl, and mix gently, just enough to incorporate evenly. Drop mounds of the mixture all around the baking sheet, and press them into an even layer without disturbing the onions too much (but expect some of the onions to move around and peek through the meat). Brush the top of the meat with the vegetable oil, then season it evenly with 1/2 teaspoon salt and several grinds of fresh pepper. Score the meat into 24 squares, cutting completely through with a spatula.
  • Bake until browned and no longer pink in the middle, 8 to 9 minutes. Put a small square of cheese on each patty, and return to the oven to melt, about 30 seconds. Let rest a few minutes, then recut along the scores to separate.
  • Top each patty with a slice of tomato and pickle. Slide a spatula into the pan, and let guests serve themselves. Serve alongside a platter with the buns and lettuce. Don't forget the ketchup and mustard.

HAWAIIAN BEEF SLIDERS WITH PINEAPPLE SLAW



Hawaiian Beef Sliders with Pineapple Slaw image

King's Hawaiian® Sweet Rolls make excellent sliders, with their great texture and slightly sweet taste. Pineapple slaw adds crunch to these tasty bites. Serve as appetizers, or put 2 on a dinner plate, or more for a larger appetite!

Provided by Bibi

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 50m

Yield 12

Number Of Ingredients 20

½ cup chopped red bell pepper
½ cup chopped green bell pepper
½ cup chopped red onion
2 teaspoons minced fresh garlic
¼ teaspoon liquid smoke
1 tablespoon low-sodium soy sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil
1 egg
¼ cup dry bread crumbs
1 ¼ pounds 90%-lean ground beef
1 pinch salt and ground black pepper to taste
½ (8 ounce) can pineapple tidbits in juice
6 ounces shredded cabbage
1 green onion, sliced
¼ cup mayonnaise
1 teaspoon rice vinegar
1 (12 count) package Hawaiian bread rolls (such as King's®)
12 piece (blank)s canned pineapple chunks
toothpicks

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch sheet pan with parchment paper.
  • Place bell pepper pieces and chopped onion in the bowl of a small food processor or blender and pulse several times into small, uniform pieces. Transfer vegetables to a large mixing bowl and add garlic.
  • Combine liquid smoke, low-sodium soy sauce, rice vinegar, sesame oil, and egg in a small bowl; stir briskly to combine. Mix in bread crumbs, stirring until moistened. Add to vegetables. Add ground beef and season with salt and pepper. Mix all ingredients with your hands until evenly combined.
  • Form ground beef mixture into twelve 3-inch patties and space evenly on the prepared sheet pan.
  • Bake in the preheated oven until desired doneness is achieved, 8 to 10 minutes per side.
  • While the patties are baking, prepare the pineapple slaw. Drain pineapple tidbits and reserve 1 tablespoon of the juice. Combine pineapple tidbits, shredded cabbage, and green onions in a salad bowl.
  • Stir mayonnaise, rice vinegar, reserved pineapple juice, salt, and pepper together in a bowl for the dressing. Toss pineapple slaw with the dressing.
  • Slice Hawaiian bread rolls horizontally and place a cooked patty on each bottom half. Add 2 to 3 tablespoons pineapple slaw, and top with the other roll half. Garnish each slider with a pineapple chunk, secured with a toothpick.

Nutrition Facts : Calories 415.7 calories, Carbohydrate 50.3 g, Cholesterol 88.3 mg, Fat 7.2 g, Fiber 3.1 g, Protein 26 g, SaturatedFat 5.8 g, Sodium 349.3 mg, Sugar 5.1 g

SLOW COOKER PHILLY-STYLE SHREDDED BEEF SLIDERS



Slow Cooker Philly-Style Shredded Beef Sliders image

I just love Philly-style cheesesteak, but I don't love the price of steak these days. Of course it's not the same, but you can get some tasty results with a beef chuck roast in your slow cooker. Using purchased slider buns, this recipe is an easy answer to the age-old question: "What's for dinner tonight?"

Provided by Bibi

Time 8h30m

Yield 8

Number Of Ingredients 9

1 (2 1/2 pound) boneless beef chuck roast
2 teaspoons seasoned salt
1 medium onion, cut into 1/2-inch slices
2 teaspoons cooking oil
1 (14 ounce) can beef consomme, undiluted
1 teaspoon Worcestershire sauce, or to taste
1 tablespoon unsalted butter, or more as needed
½ (15 ounce) package slider-sized burger buns
8 slices Provolone cheese, halved

Steps:

  • Season each side of the chuck roast with 1 teaspoon seasoning salt.
  • Set slow cooker on Low and spread out onion slices in a single layer on the bottom of the pot. Reserve a few slices for the top of the roast.
  • Heat cooking oil in a nonstick skillet over medium-high heat until the oil shimmers. Brown seasoned roast in the hot oil, 3 to 4 minutes per side. Place on top of the onion slices, and pour undiluted consomme and Worcestershire sauce over the top. Cover with reserved onion slices.
  • Cover and cook on Low until the beef is very tender, 8 to 10 hours.
  • Remove beef from the slow cooker and place on a cutting board. Using two forks, shred the meat and discard fat and membranes. Return shredded meat to the slow cooker and keep warm.
  • Melt butter in a nonstick skillet over medium heat. Open buns and place in the skillet, cut sides down. Toast for 2 to 3 minutes. Repeat for remaining buns, adding additional butter, if desired.
  • Place a piece of cheese on each bun half. Add 1/3 cup shredded beef, squeezing out most of the liquid, and cooked onions, as desired. Cover with the top buns. Serve warm.

Nutrition Facts : Calories 429 calories, Carbohydrate 177.2 g, Cholesterol 88 mg, Fat 26.9 g, Fiber 0.3 g, Protein 27.1 g, SaturatedFat 12 g, Sodium 687.6 mg, Sugar 0.8 g

HAWAIIAN ROAST BEEF SLIDERS



Hawaiian Roast Beef Sliders image

Thinly sliced, deli roast beef is warmed in an Asian-inspired sauce, layered with a little cheese, and warmed inside a sweet Hawaiian dinner roll to create these easy sliders. Top them with a piece of pineapple and serve individually as appetizers, or serve two or three with some easy sides for dinner.

Provided by Bibi

Categories     Sliders

Time 35m

Yield 12

Number Of Ingredients 10

1 (12 count) package Hawaiian bread rolls (such as King's®)
3 slices provolone cheese, cut into quarters
4 tablespoons mayonnaise
⅓ cup soy sauce
1 teaspoon sesame oil
1 teaspoon chili-garlic sauce
1 teaspoon finely grated fresh ginger
12 slices deli roast beef
12 piece (blank)s pineapple tidbits
2 tablespoons chopped green onion

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
  • Slice Hawaiian rolls in half horizontally. Open the rolls like a book, and place the bottom halves, cut-sides up, on the prepared baking sheet.
  • Place 1 piece Provolone cheese on the cut side of each bottom roll. Spread 1 teaspoon mayonnaise on the cut side of each top roll.
  • Combine soy sauce, sesame oil, chili-garlic sauce, and ginger in a small saucepan over medium heat; bring to a boil. Cook, stirring occasionally, until sauce has thickened and is reduced by half, 4 to 5 minutes. Remove from heat.
  • Dip one slice of roast beef into the sauce, coating both sides. Place on a bottom roll, folding to fit. Repeat with remaining beef slices until all rolls are covered. Place top halves of rolls on top of beef. Cover with foil.
  • Bake in the preheated oven until the cheese is melted and sliders are heated through, 10 to 15 minutes.
  • Secure a pineapple tidbit on top of each slider with a toothpick and sprinkle with chopped green onions for garnish. Serve warm.

Nutrition Facts : Calories 371 calories, Carbohydrate 44.1 g, Cholesterol 60.3 mg, Fat 6.8 g, Fiber 2.1 g, Protein 22.1 g, SaturatedFat 6.2 g, Sodium 1006.5 mg, Sugar 1.1 g

KOBE BEEF SLIDERS



Kobe Beef Sliders image

Provided by Food Network

Time 26m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound high quality ground Kobe beef
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 shallots, finely chopped
12 small rolls sliced in 1/2 (recommended: Hawaiian sweet rolls)
Sliced cheese of your choice (see Cook's Note)
Micro greens, for garnish
Condiments of your choice

Steps:

  • Start up your grill and make sure it's hot.
  • In a medium-sized mixing bowl add the beef, seasonings, and shallots. Mix the meat with your hands, thoroughly incorporating the seasoning and shallots. Form the meat into small-sized patties. Put the mini-patties on the grill and cook through, giving it about 2 to 3 minutes per side. In the last 2 minutes of grilling, top each patty with a slice of cheese and allow it to start melting. When the cheese has melted, remove the patties from grill. Put the patties on the bottom half of the bun, garnish with micro greens, and lean the top half of the bun on the side of the slider, exposing the greens, for presentation purposes. Serve hot with condiments on the side.
  • If giving to your dog, go with a mild cheese

BEEF SLIDERS WITH HORSERADISH CREAM



Beef Sliders With Horseradish Cream image

Provided by Food Network

Time 30m

Yield 12 sliders

Number Of Ingredients 11

3/4 cup horseradish, drained
1/4 cup mayonnaise
2 tablespoons sour cream
1 1/2 teaspoons dijon mustard
1/2 teaspoon sugar
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
12 slider buns, split
1 1/2 pounds beef tenderloin, cut into twelve 1/4-to- 1/2-inch-thick pieces
Kosher salt and freshly ground pepper
Onion rings, for topping

Steps:

  • Make the horseradish cream: Mix the horseradish, mayonnaise, sour cream, mustard, sugar, 3/4 teaspoon salt and 1/4 teaspoon pepper in a bowl. Cover and chill at least 2 hours.
  • Make the sliders: Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the bun bottoms, cut-side down, and cook until golden; set aside. Melt 1 more tablespoon butter in the skillet and toast the bun tops until golden; set aside.
  • Season the beef generously with salt and pepper. Heat the remaining 2 tablespoons butter in a large cast-iron skillet over medium-high heat. Working in batches, add the beef and cook until browned but still pink in the center, about 2 minutes per side. (You can also cook the tenderloin in one piece: Brown on all sides, then roast in a 425 degrees F oven, 10 to 15 minutes. Let rest, then slice into 12 pieces.)
  • Assemble the sliders: Put a slice of beef on each bun bottom. Top each with a generous spoonful of the horseradish cream, some onion rings and a bun top.

SLAW-TOPPED BEEF SLIDERS



Slaw-Topped Beef Sliders image

When I was working full time, I relied on these delicious, fast-to-fix beef sliders for simple meals. To speed prep time and avoid extra cleanup, I used bagged coleslaw mix and bottled slaw dressing. -Jane Whittaker, Pensacola, Florida

Provided by Taste of Home

Categories     Appetizers

Time 26m

Yield 1 dozen.

Number Of Ingredients 15

3 cups coleslaw mix
1/2 medium red onion, chopped (about 2/3 cup)
1/8 teaspoon celery seed
1/4 teaspoon pepper
1/3 cup coleslaw salad dressing
SANDWICHES:
1 boneless beef chuck roast (2 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1 can (6 ounces) tomato paste
1/4 cup water
1 teaspoon Worcestershire sauce
1 small onion, diced
1 cup barbecue sauce
12 slider buns or dinner rolls, split

Steps:

  • Combine coleslaw, onion, celery seed and pepper. Add salad dressing; toss to coat. Refrigerate until serving., Sprinkle roast with salt and pepper; transfer roast to a 5-qt. slow cooker. Mix tomato paste, water and Worcestershire sauce; pour over roast. Top with onion. Cook, covered, on low 6-8 hours or until meat is tender., Shred meat with 2 forks; return to slow cooker. Stir in barbecue sauce; heat through. Serve beef on buns; top with coleslaw. Replace bun tops.

Nutrition Facts : Calories 322 calories, Fat 12g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 726mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 3g fiber), Protein 20g protein.

HAWAIIAN BEEF SLIDERS



Hawaiian Beef Sliders image

Sweet and savory with just a hint of heat, these dynamite burgers are packed with flavor. Pineapple and bacon may sound like an unusual combination, but you'll find they're the perfect match. -Mary E. Relyea, Canastota, New York

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 13

1 can (20 ounces) unsweetened crushed pineapple
1 teaspoon pepper
1/4 teaspoon salt
1-1/2 pounds lean ground beef (90% lean)
1/4 cup reduced-sodium soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
18 miniature whole wheat buns
Baby spinach leaves
3 center-cut bacon strips, cooked and crumbled
Sliced jalapeno peppers, optional

Steps:

  • Drain pineapple, reserving juice and 1-1/2 cups pineapple (save remaining pineapple for another use). In a large bowl, combine 3/4 cup reserved crushed pineapple, pepper and salt. Crumble beef over mixture and mix well. Shape into 18 patties; place in two 11x7-in. dishes., In a small bowl, combine soy sauce, ketchup, vinegar, garlic, pepper flakes and reserved pineapple juice. Pour half the marinade into each dish; cover and refrigerate 1 hour, turning once., Drain and discard marinade. On a lightly oiled grill, grill patties, covered, over medium heat or broil 4 in. from heat on each side. Grill or broil until a thermometer reads 160° and juices run clear, 4-5 minutes., Grill buns, uncovered, until toasted, 1-2 minutes. Serve burgers on buns with spinach, remaining pineapple, bacon and jalapeno peppers if desired.

Nutrition Facts : Calories 350 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 444mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

HAWAIIAN BEEF SLIDERS WITH SRIRACHA CREAM SAUCE



Hawaiian Beef Sliders with Sriracha Cream Sauce image

This sweet and spicy slider is not for the faint of heart. It's perfect as an appetizer, but you'll want to plan ahead.

Provided by thedailygourmet

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 9h

Yield 6

Number Of Ingredients 15

1 (20 ounce) can pineapple rings
¼ cup prepared ponzu sauce
4 teaspoons white sugar
1 ¼ pounds beef top sirloin, thinly sliced
1 small red onion, divided
1 jalapeno chile pepper
1 lime, juiced
½ teaspoon white sugar
1 pinch salt
⅓ cup sour cream
2 tablespoons Sriracha sauce, or to taste
1 tablespoon oil, divided
2 garlic cloves
salt and ground black pepper to taste
6 slider-sized burger buns

Steps:

  • Drain pineapple juice into a small bowl. Add ponzu and sugar to the pineapple juice; stir to dissolve sugar. Refrigerate pineapple rings and 1/3 cup of the juice mixture.
  • Transfer remaining juice mixture to a resealable zip-top bag. Add steak and seal. Refrigerate for 8 hours to overnight.
  • Peel outer layer of onion. Slice onion as thinly as possible. Thinly slice jalapeno into rounds, removing ribs and seeds for less heat. Combine 1/4 of the onion slices, jalapeno, lime juice, sugar, and 1 pinch salt in a bowl. Set aside to quick-pickle, stirring occasionally, until ready to serve.
  • Mix sour cream and Sriracha sauce together in a bowl for the Sriracha cream. Set aside.
  • Heat 1 1/2 teaspoons oil in a large pan over medium-high heat. Add pineapple rings and cook, stirring occasionally, until lightly caramelized, 3 to 4 minutes. Remove from the pan and set aside. Add remaining onion and oil to the pan; season with salt and pepper. Cook and stir until softened, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
  • Drain sirloin from marinade. Add to the pan and season with salt and pepper. Cook until browned, 4 to 5 minutes. Carefully add reserved pineapple juice mixture to the pan. Cook and stir until liquid has mostly evaporated and beef is coated in sauce, 1 to 2 minutes. Remove from heat and stir in pickling liquid from onion and jalapeno. Taste and season with salt and pepper.
  • Assemble sliders by adding sirloin steak to each bun. Top with jalapeno slaw, Sriracha cream, and caramelized pineapple.

Nutrition Facts : Calories 375.7 calories, Carbohydrate 184.7 g, Cholesterol 56 mg, Fat 15.1 g, Fiber 1.6 g, Protein 18.5 g, SaturatedFat 5.5 g, Sodium 566.4 mg, Sugar 20.9 g

ROAST BEEF SLIDERS W TERIYAKI HONEY MUSTARD SAUCE



Roast Beef Sliders w Teriyaki Honey Mustard Sauce image

Awesome Asian inspired sliders

Provided by barbara lentz

Categories     Meat Appetizers

Time 25m

Number Of Ingredients 10

1 12 count pack of king's hawaiian rolls
1 lb deli sliced roast beef
3 Tbsp each teriyaki sauce and honey mustard
12 slice white american cheese
SAUCE
6 Tbsp butter
2 Tbsp brown sugar
1 tsp siracha sauce
1 Tbsp each teriyaki sauce and honey mustard
black sesame seeds

Steps:

  • 1. Mix the 3 tbsp of teriyaki sauce and honey together. Add the sliced roast beef and set aside. Preheat oven 350 degrees.
  • 2. Split the buns in half on a baking sheet. Top each bottom bun with a slice of roast beef and a slice of cheese. Place the top bun over the cheese.
  • 3. In a saucepan combine the butter, sugar, sriracha sauce, teriyaki sauce, honey mustard and any sauce left over from the beef. Bring to a boil and pour over the sandwiches. Bake for about 20 minutes until tops are browned and cheese is melted. Sprinkle with black sesame seeds

KOBE BEEF SLIDERS



Kobe Beef Sliders image

Clipped from the AJC, this recipe is from Mosaic restaurant in Atlanta. It is unique in that the sliders have a soy ginger glaze, a soy ginger mayo, and they are served on Hawaiian rolls with a bit of melted brie. YUM. Great party fare!

Provided by Epi Curious

Categories     Meat

Time 1h

Yield 4 sliders, 4 serving(s)

Number Of Ingredients 17

1 cup soy sauce
2 tablespoons granulated sugar
1/2 lemon, juice of
1/2 lime, juice of
1/2 orange, juice of
3 ounces pineapple juice
1 ounce fresh ginger, peeled and chopped (about 1/4 cup)
3 green onions, chopped (white part only)
1/2 cup mayonnaise
1 lb ground beef, high quality (such as Kobe)
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon curry powder
1/2 teaspoon ground cumin
3 green onions, chopped, green part only
12 hawaiian rolls, sliced in half
12 slices triple-cream brie cheese (sliced very thin)

Steps:

  • To prepare the glaze: In a saucepan over medium-high heat, combine soy sauce, sugar, lemon, lime, orange and pineapple juices, ginger and the white parts of the 3 green onions. Cook until mixture is reduced by half. When a spoon is dipped into he mixture, it should coat the spoon. Strain the liquid and discard the solids. Makes 1/2 cup. Set aside.
  • To prepare the soy-ginger mayo: In a bowl, combine the mayonnaise and 1 tablespoon of the prepared glaze, above. Chill.
  • To prepare the sliders: In a mixing bowl, combine the beef, 1 tablespoon of the prepared soy ginger glaze (above), onion powder, garlic powder, curry powder, cumin and the green parts of the 3 green onions. Form the beef into 12 patties. Set aside.
  • Preheat oven to 300 degrees. Preheat the grill or a griddle.
  • Place the bottom half of the rolls, cut side up, on a serving platter and dress with a teaspoon os the soy ginger mayo. Place the top half of the rolls, cut side up, on a baking sheet and top with the cheese slices. heat in the oven until the cheese is softened, about 5 minutes. meanwhile, grill or sear the patties until they reach the desired doneness. Place the patties on the bottom half of the buns, brush with soy ginger glaze and top with the other half of the bun and serve.

KOBE BEEF SLIDERS WITH TARRAGON AIOLI & CARAMELIZED ONIONS



KOBE BEEF SLIDERS WITH TARRAGON AIOLI & CARAMELIZED ONIONS image

Categories     Beef

Yield 80 Kobe Sliders

Number Of Ingredients 10

Kobe Beef Sliders (www.marxfoods.com)
10 medium onions
6 egg yolks
1.5 cups tarragon, minced
5 cups oil (use canola for mild flavor, olive oil for a stronger flavor and a 50/50 blend for a balanced flavor)
2/3 cups champagne vinegar (or Ritrovo Fig Vinegar)
3-5 cloves garlic
6 teaspoons salt
Olive Oil
Small Slider Buns or Rolls

Steps:

  • Carmelized Onions 1. Slice onions into ¼ inch slices. 2. Heat a wide pan or wide dutch oven to medium-high with olive oil to coat the bottom. Add the onions. 3. Turn the pan down to medium. Cook for 20-30 minutes before stirring. Essentially, you want to brown an entire layer of onions before stirring. 4. Next, ideally, you want to try to flip the onions. The objective is to keep even browning and even heat on the onions. 5. You'll need to flip/stir a few times more. You may need to add a couple tablespoons of water to release the fond and avoid burning. 6. Within an hour, your onions should be perfectly browned. Tarragon Aioli 1. Add egg yolks, garlic, vinegar & salt to food processor. Pulse until everything is chopped and the egg is frothy. 2. With food processor running, slowly add oil, until the mixture is thick. 3. Add minced tarragon, and salt & pepper to taste. Burgers The easiest way is to simply remove the burgers from the box and grill. If you are pan frying them, use a high-heat oil like grapeseed or peanut oil. Cook on high for a couple minutes on each side to get a nice sear. Presentation Cut buns and brush them with clarified butter or olive oil and grill or toast to golden. Spread one side of each bun generously with aioli. Then, add the grilled burger and some carmelized onions. Wine Pairing: Red Priorat or Rioja from the Old World, such as Alvaro Palacios Les Terasses, or R. Lopez Heredia Vina Tondonia New world: California Syrah such as Big Basin or Radio Coteau. Beer Pairing: Hair of the Dog Adam

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