These sliders are little burgers with big flavors.
June 19, 2012
1 of 20Photo: Nigel Cox
Bacon and Cheddar Sliders
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.
Pleasantly bitter broccoli rabe gives sliders a sophisticated edge and introduces a likely unfamiliar veggie in a delicious way. The Italian flavors of broccoli rabe and provolone cheese may sound like an unlikely combination but make for a truly great family-friendly meal. Simply seasoned with salt and pepper, paprika, and Worcestershire, these succulent sliders are flavorful enough to please both kids and parents. Use Broccolini for a milder flavor. To create a truly terrific burger use quality 93% lean ground sirloin and premium whole wheat buns. Lean ground sirloin and reduced-fat cheese help keep fat and calories in check.
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.
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.