Island Style Teriyaki Beef Sliders Recipes

ISLAND STYLE TERIYAKI BEEF SLIDERS

Steps:

• Heat your grill to a medium-high temperature. If using the Big Green Egg, you'll want the temperature to get to about 500 degrees Fahrenheit.
• First, make the teriyaki sauce. Combine all ingredients except cornstarch in a small saucepan over medium-low heat. Let come to a low simmer, then whisk in cornstarch until sauce begins to thicken. Turn off heat and let sit at room temperature while you make the burgers.
• In a medium mixing bowl, combine all burger ingredients. In this situation, it's probably easiest to just get in there and mix everything together with your hands.
• Once burger ingredients are combined, use your hands to form slider-size patties (make a ball about the size of a lacrosse ball, then flatten it slightly and use your thumb to place an indent in the center to allow the meat to expand while cooking.)
• Place sliders on the prepared grill and cook for just a few minutes each side. Since the patties are small, they won't take much time at all to cook.
• Remove burgers from the grill and immediately brush with some of the prepared teriyaki sauce. Reserve the remaining sauce to serve as a condiment.
• Serve burger patties alongside sliced Hawaiian rolls and the rest of the suggested condiments. Let guests build their sliders as they please!

ROAST BEEF SLIDERS W TERIYAKI HONEY MUSTARD SAUCE

Steps:

• 1. Mix the 3 tbsp of teriyaki sauce and honey together. Add the sliced roast beef and set aside. Preheat oven 350 degrees.
• 2. Split the buns in half on a baking sheet. Top each bottom bun with a slice of roast beef and a slice of cheese. Place the top bun over the cheese.
• 3. In a saucepan combine the butter, sugar, sriracha sauce, teriyaki sauce, honey mustard and any sauce left over from the beef. Bring to a boil and pour over the sandwiches. Bake for about 20 minutes until tops are browned and cheese is melted. Sprinkle with black sesame seeds

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.

ISLAND TERIYAKI

Steps:

• Combine first 6 ingredients. Cut meat across grain into strips 1 inch wide. Add meat to soy marinade, stirring to coat; let stand 15 minutes at room temperature. Lace strips accordian-style on skewers.
• Broil 5 inches from heat 5-7 minutes or until cooked rare to medium-rare, turning frequently and basting with soy marinade. Alternatively, you can grill these. Serve hot as an appetizer.