Herb Sliders Recipes

GARLIC-HERB SALMON SLIDERS

Steps:

• In a large bowl, combine the first 7 ingredients. Place salmon in a food processor; pulse until coarsely chopped, and add to bread crumb mixture. Mix lightly but thoroughly. Shape into eight 1/2-in.-thick patties., On a lightly greased grill rack, grill burgers, covered, over medium heat or broil 4 in. from heat until a thermometer reads 160°, 3-4 minutes on each side. Serve on rolls with spreadable cheese and lettuce.

GARLIC AND HERB HAM AND CHEESE SLIDERS

Steps:

• Preheat oven to 350 F degrees. Lightly spray a 2 quart rectangular baking dish with cooking spray and set aside.
• Add package of rolls to your cutting board and using a serrated knife (like a bread knife), carefully slice across the rolls, horizontally, keeping one hand on top of the rolls to steady them. Once sliced, keep the rolls connected to each other and lift the entire top section off the bottom section.
• Add the bottom section of the rolls to the prepared baking dish, and spread half of the garlic and herbs cheese over the cut side. Spread the remaining half of the cheese over the cut side of the top section.
• Top the bottom section with the shredded sliced ham, then with the slices of cheese. Add the top section of the rolls and set aside.
• In a small saucepan, add butter, shallots, parsley, mustard and garlic and melt over MED heat until well combined. Stir well, then pour carefully over the top of the rolls in the baking dish.
• Cover loosely with foil and bake 15 minutes. Remove foil and bake another 10-15 minutes, until roll tops are golden brown and cheese is melted.

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.

HERB SLIDERS

Steps:

• Preheat the broiler.
• In a bowl, combine beef, dill, parsley, shallot, salt and pepper; form into 12 patties.
• In a large skillet, heat 2 tbsp evoo over med-hi heat; add 6 patties and cook for 2 minutes, then flip and cook for 1-2 minutes more. Repeat to complete all 12 patties.
• Spread some mustard on the roll bottoms and arrange on a broiler pan; place a patty on each and top with the cheese. Melt the cheese under the broiler, about 30 seconds. Cover with tomato slices and roll tops.