Feltner Brothers Party Sliders Recipes

MINI MEATBALL SLIDERS FOR A PARTY

Steps:

• Preheat oven to 350 degrees F. Line a small baking sheet with parchment paper.
• Place the beef and pork in a mixing bowl. Add the egg, breadcrumbs, pesto, salt, garlic powder, onion powder, pepper and half the Parmesan. Gently mix together to incorporate. Scoop out 24 heaping tablespoons meatball mix (each just shy of 1 1/2 tablespoons). Roll the mounds into round meatballs between your palms.
• Place a large nonstick skillet over medium-high heat. Pour in the olive oil and heat until shimmering. Carefully add the meatballs to the skillet and fry until crispy and brown, 3 to 4 minutes on each side. Remove the meatballs from the skillet and discard any remaining oil.
• Halve the potato buns horizontally without separating the buns from each other. Put the bottom buns on the prepared baking sheet and spread 1/2 cup marinara sauce on top. Line up the meatballs on top of the sauce, so that each bun will have its own meatball. Pour the remaining marinara sauce over the meatballs. Sprinkle with the basil. Lay the sliced provolone evenly over the meatballs. Place the top buns over the cheese.
• Mix the melted butter and the garlic salt together. Generously brush over the top buns. Sprinkle the remaining Parmesan evenly over the butter mixture.
• Bake until the provolone melts and the topping turns golden brown, about 15 minutes. Slice into individual sliders and serve immediately.

FELTNER SAUCE

Steps:

• Combine the mayonnaise, ketchup and sriracha in a bowl and mix together.

ROASTED POBLANO PEPPER SLIDERS

Steps:

• Preheat the oven to 350 degrees F.
• For the roasted garlic sauce: Put a sheet of aluminum foil in a roasting pan and add the garlic. Toss with the oil, fold up the foil around the garlic and roast until soft, about 45 minutes.
• For the beef patties: Toss the poblano peppers and onions with the vegetable oil and a pinch of kosher salt in a roasting pan. Cook for 30 to 35 minutes. Peel and seed the roasted peppers, then chop the peppers and onions into small dice.
• When the garlic is done roasting, transfer to a blender, add the sour cream, mayonnaise and vinegar and blend until smooth. Season with salt and pepper. Set the sauce aside until serving.
• Put the ground beef, Worcestershire, black pepper, ancho chile and 1 tablespoon kosher salt in a medium bowl. Fold in the diced peppers and onions. Divide the mixture into 3-ounce portions and form these portions into 8 patties.
• Heat a griddle to medium or medium high; cook the patties to medium, about 5 minutes on each side.
• For the corn and chorizo relish: Saute the chorizo in a skillet until lightly browned. Add the corn and cook for 5 minutes. Add the vinegar, then cook for another minute. Set aside.
• For the griddled queso fresco and rolls: Heat a griddle to medium low. Grease the griddle with 1/2 teaspoon of the oil, then cook the cheese until golden brown, about 2 minutes on each side.
• Grease the griddle with the remaining 1/4 teaspoon vegetable oil, then place the rolls on the griddle cut-side down until golden brown, about 2 minutes.
• Place a burger on each roll, then spoon some of the corn and chorizo relish on top. Place a piece of griddled cheese over the relish, and top with some of the roasted garlic sauce.

CUBAN SLIDER BAKE

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a small saucepan over low heat. Add the parsley, oregano, cumin, garlic, orange zest and lime zest and cook, stirring, until fragrant, about 1 minute. Season with salt and pepper.
• In a medium bowl, combine the pork and about 3 tablespoons of the butter mixture and toss to coat.
• Spread some of the remaining butter mixture in the bottom of a 9-by-13-inch baking dish, then place the bottom half of the rolls on the butter. Top the roll bottoms with the ham, then the pork, then the pickle slices and finally the cheese. Spread the mustard on the underside of the roll tops, then lay the roll tops on top of the cheese. Pour the remaining butter mixture over the top of the rolls.
• Cover the baking dish loosely with foil and bake for 20 to 25 minutes. Uncover and bake until the top is golden brown, about another 5 minutes.

BACON CHEESEBURGER SLIDER BAKE

Steps:

• Preheat oven to 350°. Without separating rolls, cut each package of rolls horizontally in half; arrange bottom halves in 2 greased 13x9-in. baking pans. Sprinkle each pan of rolls with 1 cup cheese. Bake until cheese is melted, 3-5 minutes., In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, breaking beef into crumbles, 6-8 minutes; drain. Stir in tomatoes, mustard, Worcestershire sauce, salt and pepper. Cook and stir until combined, 1-2 minutes., Spoon beef mixture evenly over rolls; sprinkle with remaining cheese. Top with bacon. Replace tops. For glaze, in a microwave-safe bowl, combine butter, brown sugar, Worcestershire sauce and mustard. Microwave, covered, on high until butter is melted, stirring occasionally. Pour over rolls; sprinkle with sesame seeds. Bake, uncovered, until golden brown and heated through, 20-25 minutes. Freeze option: Cover and freeze unbaked sandwiches; prepare and freeze glaze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Pour glaze over buns and sprinkle with sesame seeds. Bake sandwiches as directed, increasing time by 10-15 minutes, until cheese is melted and a thermometer inserted in center reads 165°.