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.
Cheater Chicken Parmesan Sliders
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 sliders
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.
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.
Also try my baked 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!
Feel free to wrap yours in bacon and stuff them with whatever you love!
Also try my chipotle ranch sliders. They’re bigger versions of my shot glass sliders.
Shot Glass Sliders
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 3 servings
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
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.