Cheater Chicken Parmesan Sliders

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.
Cheater Chicken Parmesan SlidersMake 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.

Cheater Chicken Parmesan Sliders

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 sliders
Author Mike

Ingredients

Instructions

  • Toast the buns if desired
  • Warm the nuggets per the package instructions.
  • Warm the sauce.
  • To assemble, top each bun bottom with 1/2 slice Mozzarella cheese.
  • Add 2 nuggets and a tablespoon or so of sauce.
  • Add Parmesan cheese and top bun. Serve.

Cheeseburger Slider Kabobs

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!
Cheeseburger Slider KabobsBy 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.

Also try my baked sliders.

Shot Glass Sliders

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!

Shot Glass SlidersFeel free to wrap yours in bacon and stuff them with whatever you love!

Shot Glass Sliders 2Also try my chipotle ranch sliders. They’re bigger versions of my shot glass sliders.

Shot Glass Sliders

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 3 servings
Author Mike

Ingredients

For the stuffing

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 8 ounces mushrooms sliced
  • 1 medium onion sliced thin
  • 1/4 teaspoon garlic salt
  • 1 teaspoon Worcestershire sauce

For the burgers

  • 6 slider buns
  • 1 pound ground beef
  • Salt and pepper
  • 1/4 cup shredded extra sharp cheddar

Instructions

For the stuffing

  • 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.
  • Toast buns as desired.
  • Top buns with the sliders and serve.

Cedar-Planked Beef Sliders

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.

Cedar-Planked Beef SlidersI served these burgers with oven-baked fries and Crispers that were tossed in garlic oil and fresh choppy parsley.

Cooking on cedar planks can really change the ordinary into something special, which is why I do it often. Check out my other cedar plank recipes: creamy mashed potatoes, Cajun mashed potatoes, Twinkies, chorizo portabellos, hot dogs, sausage sandwiches, shrimp and grits and spicy grilled shrimp.

Cedar-Planked Beef Sliders

Course Main
Cuisine American
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 2 servings

Ingredients

  • 1 cedar plank
  • 4 3 ounce beef patties I use a Weber slider press to make perfect 2 or 3 ounce sliders
  • 2 slices cheddar cheese cut into 4 equally sized squares
  • 4 slider buns
  • 2 tablespoons or more Nancy's Special Burger sauce
  • Salt pepper and olive oil

Instructions

  • Soak the cedar plank in water for 2 hours.
  • Fire up your grill for direct and indirect cooking.
  • Season the beef with salt and pepper.
  • Place plank over direct heat for 2 minutes. Flip and heat another 2 minutes. Brush top of plank with olive oil and place over indirect heat.
  • Place burgers over direct heat and cook for 3 minutes. Flip and cook another 3 minutes.
  • Transfer burgers to plank. Add cheese and cook until done, about 5 minutes.
  • Meanwhile toast the buns as desired. (I browned them on the plank)
  • Slather buns with burger sauce. Add patties and serve.

Baked Sliders

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.

Baked SlidersJust 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.

Also try my cheeseburger slider kabobs.

Baked Sliders

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • Dried minced onion
  • 1 pound ground beef see note
  • Favorite seasoning I used Creole, but seasoning salt or just salt and pepper work fine too
  • 4 slices cheddar cheese
  • 12 slider buns
  • Dill pickle slices
  • Ketchup and Mustard
  • Note: Double the amounts above to cook in a 9" x 13" baking dish which will make 24 sliders.
  • Preheat oven to 400 F.
  • 1. Evenly sprinkle the onion on the bottom of a 9 × 13 inch baking dish.
  • 2. Gently press the ground beef on top of the onion until it completely covers the bottom of the baking dish. Sprinkle with seasoned salt.
  • 3. Bake in a 400? oven for 20 minutes. The meat will shrink a bit from the sides
  • 4. Cover beef with cheddar cheese slices and bake for 2 more minutes.
  • 5. Remove from oven let sit 5 minutes then cut meat into 24 squares.

Instructions

  • Sprinkle the bottom of a 8" x 8" baking dish with minced onion.
  • Add beef, pushing down with your palm to spread the meat out evenly, all the way to edges of the pan.
  • Sprinkle with your favorite seasoning. Don't be shy with it.
  • Bake for 20 minutes.
  • Add cheese and bake another 2 minutes.
  • Let cool slightly then cut into 12 squares.
  • Serve over buns topped with pickle, ketchup and mustard.

Weber Burger and Slider Presses

I often grind my own burger and make my own patties and sliders. But, sometimes I’m in a hurry, or I have to make a lot of burgers. That’s why I have (and love) the Weber Original Burger Press and the Weber Original Slider Press.

Weber Burger and Slider PressesThese 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.

Weber Burger and Slider PressesI 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!

Grilled Pork Tenderloin Sliders with Chipotle Lime Mayonnaise

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.Grilled Pork Tenderloin Sliders with Chipotle Lime Mayonnaise

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.

I had no clue that you could buy chipotle lime mayonnaise online or in stores. I need to get out more.

Also try my grilled pork tenderloins with garlic mustard compound butter. They aren’t sliders, but they are awfully good.

Grilled Pork Tenderloin Sliders with Chipotle Lime Mayonnaise

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 6
Author Based on a recipe from Famouse Brand Name Recipes

Ingredients

  • 2 tablespoons olive oil divided
  • 2 1 pound pork tenderloins
  • 2 teaspoons chili powder
  • 3/4 teaspoon ground cumin or less, to taste
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 12 green onions trimmed
  • 1/2 cup mayonnaise
  • 1 chipotle pepper in adobo sauce minced
  • 2 teaspoons fresh lime juice
  • 12 slider buns
  • 6 slices Pepperjack cheese cut into quarters

Instructions

  • 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.

Creole Crab Cake Sliders

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!Creole Crab Cake Sliders

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.

Looking for a heftier crab cake sandwich? Try my crab cake po’boys!

Creole Crab Cake Sliders

Delicious, tender crab cakes with a Creole kick.
Course Main dish or Appetizer
Cuisine Creole
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4

Ingredients

  • 2 tablespoons mayonnaise
  • 1 tablespoon Creole or Dijon mustard
  • 1/4 cup red bell pepper diced
  • 1/4 cup green onion minced
  • 2 tablespoons fresh parsley chopped
  • 2 cloves garlic minced
  • 1 teaspoon Worcestershire sauce
  • Creole seasoning to taste
  • 1 lb lump crab meat
  • 1/4 cup seasoned bread crumbs
  • 1 tablespoon olive oil
  • 4 slider buns
  • Creole remoulade

Instructions

  • Mix the mayo, mustard, bell pepper, green onion, parsley, garlic, Worcestershire sauce and Creole seasoning in a large bowl.
  • Add in the crab meat and bread crumbs and combine gently.
  • Heat the oil in a large skillet over medium-high heat.
  • Form the crab mixture into patties about 3" wide and an inch thick. Add to skillet and cook until golden brown, 3-4 minutes, on each side.
  • Serve on lightly toasted buns, topped with plenty of the remoulade.

Mini Baked Ham and Swiss Sandwiches

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!Mini Baked Ham and Swiss Sandwiches

I will probably cut the butter in half next time, but let’s face it… butter makes them even better!

Keep the mini theme going with some mini corn dog muffins and mini cinnamon rolls!

Mini Baked Ham Sandwiches

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 1 12 pack of King’s Hawaiian Original Rolls
  • 12 slices deli ham sliced thin
  • 6 slices Swiss cheese sliced thin
  • 1 1/2 sticks unsalted butter
  • 3 tablespoons Dijon mustard
  • 1 1/2 teaspoons Worcestershire sauce
  • 3 teaspoons poppy seeds
  • 1 medium white onion chopped

Instructions

  • Heat oven to 350 F.
  • Melt butter in a medium skillet over medium-high heat.
  • Add the mustard and stir.
  • Add onion and poppy seed and saute until the onion just starts to soften. Remove from heat.
  • Cut the rolls in half, horizontally, keeping the top and bottom halves in tact. Just lay them out on a flat surface and run your knife through the middle, parallel to the ground.
  • Spray a 9" x 13" baking dish with non-stick spray.
  • Spoon 1/3rd of the onion mixture over the bottom of the dish.
  • Add the bottom half of the rolls. Top with ham and cheese.
  • In a greased 9×13 pan, place bottom half of rolls and spread 1/3 of the onion mixture over the bottom of the rolls followed by the ham and cheese.
  • Add the bun tops.
  • Spoon remaining onion mixture over the buns.
  • Bake for 15-20 minutes.
  • Use a sharp knife to separate the buns, cutting through the cheese and ham.

Scotty’s, Caryville, Tennessee

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!

'Mater Rater

At the totally other end of the spectrum in Tennessee is the Gaylord Opryland Resort and Convention Center. They have great food and great sites, but no flat-top grilled burgers!