These sliders are little burgers with big flavors.
We tackled the slider craze with the help of Top Chef Masters' Richard Blais. These baby burgers range from absolutely classic to a beet-based veggie special and a succulent tuna version with a wasabi kick.
We'll start with Bacon and Cheddar Sliders.
Classic burger toppings are all here. Toasting buns on the grill gives a delightful crunch.
Who knew it was possible to pack this much flavor into a two-inch-tall slider? These are perfect as a nosh at your next cocktail party or enjoyed as an easy weeknight dinner.
This slider is piled high with fresh veggies, spicy wasabi mayo and deliciously seasoned tuna. Buy fresh or frozen Pacific albacore or yellowfin tuna for a sustainable choice.
These mini sliders are a fun weeknight meal the whole family is sure to love. Dijon mustard gives the apricot chutney the perfect amount of peppery tang to complement the grilled chicken.
These mini-burgers make fun and tasty appetizers. Although we enjoyed them on Parker House rolls, they would also be tasty on small dinner rolls or sweet Hawaiian bread rolls.
Looking for a fun weeknight dinner? Challenge your kids’ palettes by introducing blue cheese in these juicy mini burgers. If blue cheese is too far of a stretch, try feta or mild queso fresco mixed into the turkey burger mixture.
Didn't think pulled chicken was possible in less than 20 minutes? You'll become a believer once you try your first bite of this delicious sweet and savory sandwich. For a less sweet option, use sliced dill pickles.
Skip the pasta and try meatball sliders instead. Best of all, you can make the meatballs ahead and freeze them for a quick meal on busy nights. Prep Pointer: Adding ricotta to the meatballs keeps them moist.
Shredded, grilled chicken thighs are dipped in Carolina-style barbecue sauce, a vinegar-based mix with mustard, a little honey, seasonings, and butter.
Though we usually shy away from processed foods, we do love American cheese here for that old-school burger joint flavor; you can certainly substitute cheddar, if you prefer. Rinsing the onion removes some of its harsh bite; use a fine sieve.
For this slider, we tuck the usual Buffalo wing accompaniments—carrots and celery—inside the patty. This gives you all the flavors of a wing plate while also helping to keep the lean breast meat moist. When shredding the celery (so that it incorporates nicely), you’ll have to stop occasionally to pull and discard the strings. Be sure to search for celery bunches with nice, fresh leaves still attached.
These sliders are a saucy mess, in the best way possible—leaving you sweet-tangy drips to lick off your hands. The recipe demonstrates one tasty way to use our slow cooker pork recipe. Go for a standard, soft bun here—it's best for barbecue.