I admit, I don’t always cook up a big ole fru-fru dinner. In fact, sometimes I crave junk food. Or a take on junk food.
I was rummaging through the freezer and found a batch of homemade pizza sauce. I decided to make some cheater chicken Parmesan sliders. They’re just what you might imagine: pre-made chicken nuggets, pizza (or marinara) sauce, mozzarella and Parmesan cheeses, all served on slider buns for a quick and easy tasty bites. They’re actually very tasty and kinda fun to eat. They are also perfect game-time snacks. Make sure you use nuggets that are slider-friendly. Chunky nuggets won’t do well here. You want flat ones, which is why I used the nuggets from Tyson’s. Chunky nuggets to make for great crispy chicken po boys, though.
I love making sliders on my grill. I like the size and I love that they cook up quickly, so they are perfect for a rushed lunch or dinner. There’s no point in getting bored with them, so along came the idea for these cheeseburger slider kabobs. Just by skewering them and laying them sideways, you have a totally different looking dish. They become fun to eat! By far my favorite sliders are my copycat Big Mac sliders. They have that great fast-food chain flavor, all in a small bite burger.
Sure, you can make your slider patties for these cheeseburger slider kabobs by hand, but I prefer to use a super-handy slider press from Weber. Just form 2-3 ounce meatballs, put them into the press, press down, and you have 2 perfectly shaped and pressed slider patties! I use wax (or patty) paper to keep the patties from sticking to the press.
I don’t always make beef sliders, either. Ground chicken makes for a great, tasty, juicy sliders too. Check out my flavorful chicken chorizo patty melt sliders for a different twist on the usual slider.
One of the latest fads is beer can burgers. They’re hollowed-out burgers stuffed with whatever you like, normally wrapped in bacon. Sort of like open-faced Juicy Lucy burgers. The BBQ Pit Boys do them up right as they do a lot of things. I decided to make my own twist on them. And since I prefer sliders over full-sized burgers, I went with a smaller version, my shot glass sliders.
I stuffed these lil bad boys with sauteed mushrooms and onions, then topped them with cheddar. They were flat-out delicious. The perfect little bites!
Feel free to wrap yours in bacon and stuff them with whatever you love!
Melt the butter with the oil in a medium skillet over medium heat.
Add the remaining ingredients and cook, stirring often, for 20 minutes or until the mushrooms are golden and the onions are softened. Remove from heat.
For the burgers
Fire up your grill for indirect cooking.
Divide the beef into 6 2 1/2 ounce meatballs. Pack tightly so they stay together.
Take a shot glass and push it down into the middle of each ball, wrapping the meat around the outsides of the glass. Don't press down so far that you puncture through the bottom - you'll want about 1/3" of meat all around. Push the glass down gently onto a flat surface to flatten the bottom.
Season the patties with salt and pepper and place onto the grill over indirect heat. Grill until the meat is almost at the desired doneness, 45 minutes or longer.
Spoon in the mushroom topping and add the cheese. Continue cooking until the cheese is melted.
Grilling salmon on cedar planks is a pretty common thing. I’m not sure why I never thought about cooking burgers on them too, though. Bobby Flay thought about it. That means I had to make them too. These cedar-planked beef sliders were amazingly good.
The cedar adds just a bit of a twist to the burgers. They smell absolutely fantastic when cooking. The cedar flavor in the meat isn’t overwhelming. It’s there, though. It’s definitely something different and it adds a bit of a ‘wow’ factor to your cookout. I also browned my slider buns over the cedar for a little extra cedar flavor.
I served these burgers with oven-baked fries and Crispers that were tossed in garlic oil and fresh choppy parsley.
Everyone loves sliders. Normally, I grill them, but this approach, which bakes them, is great in a pinch. And it is a fantastic way to make a huge batch of sliders in a short amount of time. These baked sliders are perfect for a football game party.
Just put out a ‘slider bar’. All the favorite burger toppings. You know the ones. Ketchup, mayo, mustard, pickles. Don’t forget a little iceberg lettuce. Oh, sheesh! I almost forgot the cheese! Don’t forget the cheese! Baked sliders are just like their grownup big-sized burgers, just a bit more fun to eat.
These things work great. You can make a lot of burgers in a short amount of time. Each burger comes out the same as the last. And as an added bonus, the burger press also puts a slight dimple in the middle of the patties so they don’t balloon up on the grill. The burger press makes a single 1/4 pound or 1/2 pound patty at a time, while the slider press makes 2 1/8th pound (2 ounce) patties at a time.
I have found that these presses work best if you first put down a piece of wax paper over the bottom of the form. Then, add the measured meat amount, and another piece of wax paper. Place the top on and press down, beginning on one side and sort of rolling around the sides to push the meat out to all of the edges. Then push down in the middle of the press on the knob. Pull the top off and remove the patty – it doesn’t stick because of the wax paper, which you can use over and over several times before it gets a little torn.
Oh and another bonus is that these presses are completely dishwasher safe!
We grill pork tenderloins with great regularity. They are so tender (if you don’t overcook them), and like chicken breasts or most white fish, they take on other flavors very well. This recipe for grilled pork tenderloin sliders with chipotle lime mayonnaise combines a great southwest-inspired rub with a mayonnaise that is kicked up with some chipotle and lime.
The grilled green onions really add a nice dimension to these grilled pork tenderloin sliders with chipotle lime mayonnaise. The mayonnaise is also great on deli meat sandwiches and grilled chicken sandwiches. Ok, it’s great on any sandwich.
Grilled Pork Tenderloin Sliders with Chipotle Lime Mayonnaise
Prep Time 15minutes
Cook Time 1hour20minutes
Total Time 1hour35minutes
Author Based on a recipe from Famouse Brand Name Recipes
2 1poundpork tenderloins
3/4teaspoonground cuminor less, to taste
1/2teaspoonfreshly ground black pepper
1chipotle pepper in adobo sauceminced
2teaspoonsfresh lime juice
6slicesPepperjack cheesecut into quarters
Rub both tenderloins with the oil.
In a bowl, combine the chili powder, cumin, salt and pepper. Sprinkle over the tenderloins.
Place tenderloins into a large resealable baggie. Add green onions and seal. Shake gently to also coat the onions.
Refrigerate for 1 hour.
Meanwhile, make the mayonnaise by combining the mayo, chipotle, and lime juice. Refrigerate until needed.
Fire up your grill for direct and indirect cooking. Sear the tenderloins on all sides and remove to indirect heat to continue cooking to an internal temperature of 160 F. Remove, cover with foil, and let cool slightly.
Place the green onions over direct heat and grill for 3 minutes, turning often. Remove and chop into 1" long pieces.
Slice the tenderloins.
Slather sliders bun the mayonnaise. Add the pork, 2 quarters of cheese, and onions. Serve.
I love Marguerite’s blog, Cajun Delights. I’m a big fan of food with great flavors (duh!) and a little kick. These Creole crab cake sliders are also very tender and juicy. Head on over to Cajun Delights and you’ll find plenty of great stuff!
You can serve these Creole crab cake sliders with or without the buns. I thought they’d make them a little different. Oh, and be careful when you flip the crab cakes in the pan. They’re very tender and can fall apart on you if you’re not gentle.
These mini baked ham and Swiss sandwiches from King’s Hawaiian are absolutely insanely good. I found a great variation on the original over at The Kitchen Life of a Navy Wife, so I made them… and they up and disappeared in minutes!
I will probably cut the butter in half next time, but let’s face it… butter makes them even better!
Whenever we’re traveling, we try to stop at only non-chain restaurants along the way. That’s pretty hard to do sometimes, since all there seems to be along the interstates are fast food restaurants.
We were on our way from Indianapolis to Gatlinburg, TN, when we found Scotty’s on our GPS. The reviews (though there weren’t many) were positive, so we stopped on in. From the outside, you might be a little hesitant to go in if you’re used to those shiny, brand new fast food joints. Don’t fret, get yourself in and grab a seat at the counter and order up some sliders or a hamburger. You won’t be sorry.
Scotty’s apparently was a chain from Dayton, OH, to Alabama. It was very popular for its sliders. I believe this is the last one remaining. It was full of locals, which is always a good sign. The waitress (and cook.. one and the same) was the epitome of efficient. Our burgers were cooked on a flattop, and came out with the little crusty edge that you can only get from a good, seasoned, hot griddle. The toppings were fresh, and the fries were good. The patties were seasoned well and tasty.
I’d stop at this place again in a heartbeat. It’s not even a block off the interstate, so you don’t have an excuse for not going there! On the ‘Mater Rater I gave it high scores because I love diner food!