Grilled Chipotle Ranch Sliders

I make sliders much more often than I do full-sized burgers. I’ve made all sorts of them. From chicken chorizo patty melt sliders to cedar-planked beef sliders, to grilled Big Mac sliders, I just love sliders. These grilled chipotle Ranch sliders have such fantastic flavor. The chipotles in adobo not only add great heat to the sliders, they also keep the patties very moist and tender. I topped them with mayonnaise mixed with a bit more chipotles in adobo for a nice creamy (and spicy) finish. Not too hot, mind you. Just a great spicy flavor.
Grilled Chipotle Ranch SlidersDon’t have chipotles in adobo on hand? Substitute Sriracha sauce or your favorite hot sauce.

Also try my cool shot glass sliders.

Grilled Chipotle Ranch Sliders

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 sliders

Ingredients

For the burgers

For the sauce

  • 1/4 cup Mayonnaise
  • Pureed chipotles in adobo sauce to taste

Instructions

For the burgers

  • Place the beef in a large bowl. Add in the dressing mix and adobo. Mix well.
  • Form the meat into 2 ounce slider patties.
  • Grill the patties as desired.
  • Lightly toast the buns.
  • Serve patties on buns topped with the sauce.

For the sauce

  • Combine the mayonnaise and adobo sauce.

Slow Cooker Corned Beef Sliders

The corned beef on these slow cooker sliders is beyond amazing. Yes, it’s tender, but that’s not the main attraction. The flavor is incredible. The corned beef brisket cooks for hours in a wonderful mix of vegetables, seasonings and broth. There’s a mild tomato flavor, which isn’t something you normally expect, but it’s just another taste that really sets this corned beef apart from anything else.
Slow Cooker Corned Beef SlidersYou can certainly add sauerkraut to make these sliders more Reuben-esque, but honestly, I wouldn’t and I didn’t. The corned beef is so incredibly tasty that you don’t want to bury it in kraut flavors.

Slow Cooker Corned Beef Sliders

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 45 minutes
Servings 12 sliders

Ingredients

For the brisket

  • 1 3-4 pound corned beef brisket rinsed
  • 1 onion chopped
  • 3 carrots chopped
  • 3 stalks celery chopped
  • 2 garlic cloves minced
  • 2 cups beef broth
  • 1/4 cup tomato paste
  • 3 tablespoons Worcestershire sauce
  • 2/3 cup brown sugar
  • 1 teaspoon celery seeds
  • 1 teaspoon red pepper flakes
  • 1 tablespoon Kosher salt
  • 1/2 tablespoon freshly ground black pepper
  • 1 bottle beer

For the sliders

  • Dinner rolls or slider buns
  • Swiss cheese
  • Thousand Island Dressing
  • Unsalted butter melted

Instructions

For the brisket

  • Layer 1/2 of the onion, carrots, celery and garlic in the bottom of a slow cooker set to low.
  • Add corned beef brisket, fat side up.
  • Add remaining onion, carrots, celery and garlic.
  • In a bowl whisk together the broth, tomato paste, Worcestershire, brown sugar, celery seeds and red pepper. Pour over the beef.
  • Sprinkle beef with salt and pepper.
  • Slowly pour beer around the beef and cover the cooker. Cook on low for 8-9 hours until the corned beef is tender.
  • Remove meat and slice or shred as desired. If storing leftovers, I would add a bit of the sauce from the slow cooker so that the beef doesn't dry out when reheated.

For the sliders

  • Preheat oven to 350 degrees.
  • Cut buns in half horizontally. Spread the insides with the Thousand Island dressing.
  • Add corned beef and cheese.
  • Add bun tops and brush with melted butter.
  • Wrap in foil and bake for 15-20 minutes.

Big Mac Slider Hoagies

I love making grilled Big Macs here at home. Sometimes I make full-sized ones. And sometimes, I make mini-sized ones. These Big Mac slider hoagies are a take on my favorite Big Mac sliders. They’re the same great tasting sandwich, but served on hoagie buns for a little something different.

Big Mac Slider HoagiesNothing beats fresh toppings on a hot-off-the-grill beef burger, specially with a nice big dollop of special sauce. Need a little kick in your sauce? Add a few squirts of Sriracha or hot sauce. As much as I do love spicy foods, I usually keep my Big Mac Slider Hoagies ‘classic’, tasting just like the burgers you can get at the restaurant!

Also try my Big Mac meatball subs!

Big Mac Slider Hoagies

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Author Mike

Ingredients

For the special sauce (makes plenty of extra)

  • 1/2 cup mayonnaise
  • 4 tablespoons French salad dressing
  • 4 teaspoons sweet pickle relish
  • 3 teaspoons white onion minced
  • 1 teaspoon white vinegar
  • Pinch of salt

For the sliders

  • 1/2 pound ground beef
  • Salt and pepper
  • 2 slices American cheese cut in half
  • 2 hoagie buns
  • Special sauce
  • Sliced onion
  • Dill pickle
  • Iceberg lettuc

Instructions

For the special sauce

  • Combine all ingredients. Refrigerate until ready to use.

For the burgers

  • Form ground beef in to 4 2 ounce patties. Season with salt and pepper.
  • Grill burgers until done. Top with cheese.
  • Lightly toast the buns.
  • Assemble burgers by slathering bun bottoms with special sauce.
  • Add the burgers, tomato, pickle and lettuce.
  • Skewer to hold in place.
  • Serve.

Chicken Chorizo Patty Melt Sliders

If you want to see something disappear off the plate in mere seconds, make these chicken chorizo patty melt sliders. They are tender, juicy, spicy. And even though you could also make these into full-sized burger versions, they’re great as sliders. Make a slider party platter, half chicken sliders and half beef!

Chicken Chorizo Patty Melt SlidersYou could make the patties ahead of time and assemble these chicken chorizo patty melt sliders just in time to serve for a party. I topped these little yummy bites with our slow-cooker caramelized onions. I can make a big batch of caramelized onions in no time with almost no effort.

Chicken Chorizo Patty Melt Sliders

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 -10 sliders

Ingredients

  • 1 pound ground chicken
  • 1/2 pound Mexican chorizo
  • 2 cloves garlic minced
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • Olive oil
  • 8-10 slider buns
  • 2-3 Swiss cheese slices cut into 4 small squares
  • 1/2 cup caramelized onions I used our slow cooker caramelized onions, warmed
  • Ketchup for serving

Instructions

  • In a large bowl, combine the chicken, chorizo, garlic, oregano and salt. Form into 2-3 ounce patties.
  • Heat a tablespoon of oil in a large skillet over medium heat.
  • Cook the patties about 3 minutes per side until lightly charred and cooked through.
  • Form sandwiches by placing cheese on bun bottoms, followed by the patties and onions.
  • Serve with a little ketchup on the side for dipping.

Slow Cooker Balsamic Pork Sliders

Pulled pork is a popular dish around our house. Normally I make it on the smoker, low and slow. It may take most of the day (or night) but it is well worth the time. Specially when the end result is some slow cooker balsamic pork sliders.

Now, I don’t believe in a grilling or smoking ‘season’, but the other day it was flat out cold and windy here and there was no way I was going to babysit the smoker. Call me wimpy. So, it was time for Plan B. And Plan B was good. Very good.

This slow cooked tender balsamic pork has tremendous flavor. It’s sweet. It’s savory. The sauce is so delicious. And the Asian slaw? Fantastic. I was scared (really) of using fish sauce. I mean that stuff has an ‘aroma’. But it was great. I’m not afraid of it at all any more.

Slow Cooker Balsamic Pork SlidersThese slow cooker balsamic pork sliders will definitely become a go-to winter-time recipe for us. Also try my crazy-good bold Ranch slow cooker pork chops.

Slow Cooker Balsamic Pork Sliders

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 9 hours
Total Time 9 hours 5 minutes
Servings 10 -12 servings

Ingredients

For the Balsamic pork

  • 3 pound boneless pork shoulder excess fat trimmed
  • 1/2 cup honey
  • 1/2 cup balsamic vinegar
  • 1/4 cup seedless blackberry jam
  • 1/4 cup Hoisin sauce
  • 1/2 cup chicken broth
  • 3 cloves garlic minced
  • 1/2 cup diced sweet onion
  • 1 tablespoon cornstarch
  • 1 Asian Slaw see below
  • 12 slider-sized buns or rolls

For the Asian slaw

  • 2 tablespoons fresh lime juice
  • 1 teaspoon Asian fish sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon salt
  • 2 teaspoons sugar
  • 1 tablespoon vegetable oil
  • One 1/2-pound wedge purple cabbage, cored, shredded
  • 1/4 cup chopped green onions

Instructions

For the Balsamic pork

  • Put the pork into a slow cooker set on low.
  • Whisk together the honey, vinegar, jam, Hoisin, broth, garlic. Stir in the onion, Pour sauce over pork and cook 8-9 hours until fall-apart tender.
  • Remove pork to a bowl to cool slightly then shred.
  • Pour sauce from slow cooker into a saucepan over medium-high heat.
  • Whisk cornstarch with 3 tablespoons of cold water. Slowly pour into sauce while whisking.
  • Bring sauce to a boil and continue stirring until thickened, 3-5 minutes.
  • Pour sauce back into the slow cooker and add the shredded meat. Stir.
  • Serve meat over rolls topped with Asian slaw.

For the Asian slaw

  • Whisk together all but the cabbage and green onions in a medium bowl.
  • Add in the cabbage and green onions and toss to coat.
  • Refrigerate until ready to use.

Slow Cooker Buffalo Chicken Sliders

Oh my goodness. I made a batch of these slow cooker Buffalo chicken sliders and watched them disappear lickity-split. All of my favorite flavors in a single bite: chickeny Buffalo wing sauce, Ranch dressing, and cheese.

This might just be the most perfect recipe for a crowd. It can’t get any easier, just toss all of the ingredients for the filling into the slow cooker and a few hours later, you’ve got crazy good sliders.

Slow Cooker Buffalo Chicken SlidersI think you could make a little ‘slider bar’ for these slow cooker Buffalo chicken sliders. Let folks choose from blue cheese, gorgonzola, jalapenos, chopped celery, cilantro… you name it!

Also try my slow cooker cream cheese chicken taquitos.

Buffalo Chicken Sliders

Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 35 minutes
Servings 12

Ingredients

  • 1 12oz bottle Frank's Wing Sauce
  • 1 1oz package Ranch Dressing Mix (or use 1 tablespoon homemade)
  • 2 pounds boneless chicken breast
  • 12 slider buns
  • 2 cups shredded cheddar cheese or substitute blue cheese crumbles
  • 1/4 cup more or less Ranch salad dressing

Instructions

  • Pour wing sauce and dressing mix into a large bowl and whisk to combine. Pour into a slow cooker set on low.
  • Add the chicken breasts and cook for about 6 hours until fall-apart tender. If the chicken breasts are too large to be submerged in the sauce, flip them over halfway thru the cooking time.
  • Remove breasts to a cutting board and shred or chop as desired. Return to the slow cooker and cook another 30 minutes.
  • Brown buns if desired.
  • Top buns with meat and cheese and place under broiler for just enough time to lightly melt the cheese.
  • Drizzle with a little salad dressing and serve. I also added a teaspoon or so of the sauce from the slow cooker.

Meatball Sliders

I make some great homemade meatballs if I do say so myself. Creole meatballs and Greek meatballs are some of our favorites, among others! But when I’m in a rush, and I don’t have a bunch of homemade meatballs in the freezer, I reach for a bag of the new Johnsonville meatballs. They’re mighty tasty, that’s for sure. And they make great meatball sliders. They’re kind of like pigs-in-a-blanket and kind of like sliders. So they’re both!

Meatball SlidersThese meatball sliders disappeared in no time while we were watching football last weekend. They’re the perfect party food. For something a little more substantial, make my spicy grilled meatball sandwiches.

Meatball Sliders

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 8

Ingredients

  • 1 28 ounce jar pasta sauce, or about 4 cups homemade
  • 32 meatballs from a bag of your favorite flavor Johnsonville meatballs
  • 2 cans refrigerated crescent rolls
  • 1 pound fresh Mozzarella cheese sliced thin

Instructions

  • Preheat your oven to 375 F.
  • Add pasta sauce to a large skillet over medium heat.
  • Add in the meatballs and simmer until warmed.
  • Open rolls and separate into triangles. Cut each triangle in half to form two smaller triangles.
  • Pinch off a piece (about a 1/3rd of a slice) of mozzarella and place it onto the dough. Gently push it down to give the meatball a place to sit.
  • Remove a meatball from the sauce. Shake off the excess sauce and add the meatball on top of the cheese. Roll up the dough and place on an un-greased baking pan.
  • Continue the process until all of the meatballs are used. Reserve the sauce.
  • Place in the oven and bake for 18-22 minutes or until the dough is golden brown.
  • Serve with the reserved warmed sauce, for dipping.