Beef And Ground Pork Sliders Recipes

PORK AND BEEF SLIDERS WITH PEPPER JACK AND PEPERONCINI

Steps:

• Combine all of the ingredients. Scoop each burger using an ice cream scoop. Press flat slightly.
• Preheat grill to 350°F. Grill for approximately 20 minutes or to 140°F when tested with an instant read thermometer.

BEEF AND PORK SLIDERS WITH FRIED GREEN TOMATOES

Steps:

• Combine beef through creole seasoning; form into slider patties and refrigerate for at least 30 minutes.
• Meanwhile - mix flour, cornmeal and seasoned salt together.
• Heat canola oil over medium-high heat in a medium sized sauce pan or a dutch oven.
• Dip tomato slices in egg, then dredge in flour/cornmeal mixture. Fry on each side about 1-2 minutes, until golden brown; drain on paper towels.
• Heat grill.
• Remove burgers from fridge and grill until done the way you like them.
• Top each burger with a slice of each Gouda and Swiss cheese, add to slider buns, and top with fried green tomato.

BEEF 'N' PORK BURGERS

Steps:

• In a small skillet, cook bacon, onion and garlic over medium heat until the bacon is crisp; drain and place in a small bowl. Stir in the bread crumbs, egg, water, parsley, salt, marjoram, paprika and pepper. Crumble beef and pork over the mixture and mix well. Shape into eight 3/4-in.-thick patties., Grill, uncovered, over medium-hot heat for 4-5 minutes on each side or until a thermometer reads 160°. Serve on buns with mayonnaise, lettuce and tomato.

BEEF SLIDERS

Steps:

• Mix mayonnaise, Sriracha, pickle juice, mustard, garlic powder, sugar, and salt together in a bowl for comeback sauce. Refrigerate for 1 hour. Set aside 6 teaspoons for sliders; refrigerate remaining sauce for another use.
• Coat the bottom of a deep pan with a thin layer of oil. Heat over medium heat. Add onion in about a 1/2-inch layer across the whole pan. Cover and let cook until fragrant, 3 to 4 minutes. Reduce heat to medium-low, stir, and re-cover.
• While onion is cooking, combine beef, seasoning, and Worcestershire sauce in a bowl. Shape into 6 small patties.
• Toss onion around the pan so as not to burn one side. Place patties over the bed of onion and cover the pan. Cook for 2 minutes.
• Flip burgers. Place 1/2 a slice of American cheese on top of each burger and several pickle slices on the cheese. Place both halves of buns stacked face-down on top of each burger. The top bun should be the one touching the cheese and pickles. Cover to steam the buns and cook burgers until no longer pink in the centers, 3 to 5 minutes more.
• Remove the buns and burgers from the pan. Spread comeback sauce on the bottom half of each bun, then load some onions onto it. Place burger and top bun on top. Serve hot.

HAWAIIAN BEEF SLIDERS

Steps:

• Drain pineapple, reserving juice and 1-1/2 cups pineapple (save remaining pineapple for another use). In a large bowl, combine 3/4 cup reserved crushed pineapple, pepper and salt. Crumble beef over mixture and mix well. Shape into 18 patties; place in two 11x7-in. dishes., In a small bowl, combine soy sauce, ketchup, vinegar, garlic, pepper flakes and reserved pineapple juice. Pour half the marinade into each dish; cover and refrigerate 1 hour, turning once., Drain and discard marinade. On a lightly oiled grill, grill patties, covered, over medium heat or broil 4 in. from heat on each side. Grill or broil until a thermometer reads 160° and juices run clear, 4-5 minutes., Grill buns, uncovered, until toasted, 1-2 minutes. Serve burgers on buns with spinach, remaining pineapple, bacon and jalapeno peppers if desired.

SWEDISH MEATBALL SLIDERS RECIPE BY TASTY

Steps:

• Make the sliders: In a large bowl, combine the ground beef, ground pork, eggs, bread crumbs, allspice, nutmeg, salt, pepper, garlic powder, onion, and ¼ cup (10 g) parsley and mix until fully combined.
• Roll the ground meat mixture into 2½-inch-wide meatballs. You should have 16-18 meatballs total.
• In a large skillet, heat the olive oil over medium heat. Working in batches, cook the meatballs until browned on all sides and cooked through, about 2 minutes per side. Transfer the meatballs to a plate as they finish cooking and set aside.
• Make the mushroom sauce: Wipe out any excess oil from the skillet, then return to medium-low heat. Add the butter. Once melted, add the mushrooms and cook until softened and crispy, about 5 minutes.
• Add the flour and cook, stirring, until light beige in color, 1-2 minutes. Whisk in the Swanson® Beef Stock and Campbell's® Cream of Mushroom Soup until smooth. Stir in the salt, pepper, nutmeg, and allspice.
• Add the meatballs, turning to coat in the sauce. Continue cooking for 2-3 minutes, until the sauce thickens.
• Assemble the sliders: Dollop about 1½ teaspoons of cranberry sauce onto the bottom half of each slider bun, then scoop a meatball and a tablespoon of mushroom sauce on top. Garnish with the remaining ¼ cup parsley. Place the top halves of the slider buns on top and secure each slider with a toothpick.
• Serve warm.
• Enjoy!