CLASSIC BEEF SLIDERS
Beef sliders get a sweet upgrade on soft Hawaiian rolls, which are both kid- and adult-friendly. Add thin slices of grilled pineapple to complement the bread, if you like.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 to 6 servings (12 sliders)
Number Of Ingredients 10
Steps:
- Prepare a grill or grill pan for medium-high heat.
- Divide the ground beef into 12 portions (about 2 ounces each). Pat each into a 1/2-inch-thick patty and make an indentation in the center with your thumb so the patties keep their shape while cooking. Sprinkle with salt and a few grinds of pepper.
- Brush the grill grates or grill pan with oil. Grill the patties, turning once, until nicely browned but still a bit pink inside, 2 to 3 minutes per side. Top each patty with a piece of cheese and grill until melted, about 1 minute.
- Arrange the sweet rolls cut-side up on a cutting board or large serving platter. Spread some ketchup, mayonnaise and mustard on each roll bottom. Top with a piece of lettuce and a burger patty. Put a pickle on each patty and sandwich with the remaining roll tops.
SPICY BLACK BEAN SLIDERS WITH CHIPOTLE MAYONNAISE
Mitts off, carnivores! With a melty layer of pepper jack and a slather of smoky Chipotle Mayo, these spicy vegetarian sliders are tough to resist, whether you're a meat-eater or not. Make-ahead tip: Form patties, place them on a cookie sheet, cover with plastic wrap, and refrigerate for up to 24 hours until ready to cook.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 22
Steps:
- Mix all ingredients together in a small bowl. Refrigerate in an airtight container until ready to use.
- Place beans in a small bow and mash with a fork or potato masher. Add egg, bread crumbs, adobo sauce, oregano, cumin, smoked paprika, cayenne (if using), salt and pepper. Mix well.
- Form into one-ounce patties - about 2 tablespoons per patty - by rolling mixture into a ball, packing together firmly, then flattening slightly.
- Add the olive oil to a large saute pan over medium heat. Working in batches so that the burgers aren't too crowded, cook one one side until browned - about 5 minutes, then carefully flip and cook until browned and cooked through, about 10 minutes total.
- Remove patties to a paper-towel-lined plate to drain and cool slightly.
- Put slider buns sliced-side up on a cookie sheet. Add black bean patties to the bottom halves of the buns and top with cheese. Place under oven broiler until cheese has melted and buns are golden brown, about one minute (depending on your broiler - just watch carefully!)
- Remove from oven and slather chipotle mayo on the inside of the bun tops. Top burgers with red onions and pickles, sandwich with the bun top, and secure with a toothpick or skewer. Serve immediately.
BLACK BEAN SLIDERS
Give guests a vegetarian option with these mini black bean burgers. They're so appealing, meat eaters might have to give 'em a try. Convenient frozen rolls are baked into homemade slider buns for an added special touch.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h35m
Yield 20
Number Of Ingredients 15
Steps:
- Thaw rolls at room temperature until soft but still cold, about 10 minutes. Spray cookie sheet with cooking spray. Cut each roll into quarters; shape dough pieces into balls. Place on cookie sheet. Brush tops of dough balls with butter. Cover with plastic wrap sprayed with cooking spray. Let rise in warm place 2 hours to 2 hours 30 minutes until doubled in size.
- Heat oven to 350°F. Remove plastic wrap. Bake buns 12 to 15 minutes or until golden brown. Remove from pan to cooling rack.
- Meanwhile, in medium bowl, mix salsa ingredients. Cover; refrigerate until serving time.
- In 10-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Cook onion in oil 3 to 4 minutes, stirring often, until softened. Remove from heat; cool slightly.
- In medium bowl, mash beans with potato masher or fork, leaving a few beans whole. Stir in egg, bread crumbs, garlic, cumin, salt and pepper. Add cooled onion; mix until thoroughly combined. Shape mixture into 20 (1-inch) balls, using about 1 scant tablespoon per ball.
- In same skillet, heat 2 teaspoons oil over medium heat. Place half of the bean balls in skillet; with back of spatula, flatten balls into patties, about 1 1/2 inches in diameter. Cook 4 to 6 minutes, turning once, until browned. Remove from skillet; cover to keep warm. Repeat with remaining 2 teaspoons oil and bean balls.
- Split buns in half. On each bun bottom, place lettuce piece, bean patty, cheese quarter and 1 heaping tablespoon corn salsa. Cover with bun tops.
Nutrition Facts : Calories 120, Carbohydrate 14 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Slider, Sodium 340 mg, Sugar 2 g, TransFat 0 g
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