Mock Sliders Recipes

MOCK SLIDERS

Steps:

• In a medium bowl, mix together corned beef, sour cream and dry onion soup mix.
• Cut rolls in half horizontally. Spread bottoms with the corned beef mixture. Replace tops.
• Microwave 30 to 45 seconds on high heat, until hot and moist. Top with dill pickle slices before serving.

CLASSIC BEEF SLIDERS

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.

WHITE CASTLE-STYLE SLIDERS

Steps:

• Put the onion in a medium bowl and cover with 1/2 cup water. Set aside 30 minutes.
• Meanwhile, puree the beef with 2 teaspoons water, the onion powder, 3/4 teaspoon salt and a few grinds of pepper in a food processor until smooth. Draw a 6-by-12-inch rectangle on a piece of parchment paper; flip over the paper so the pencil side is down (you should still be able to see the rectangle). Press the beef into the rectangle; cover with another piece of parchment and press until the beef is very thin and fills the rectangle completely. Uncover and score the beef into eight 3-inch-square patties. Poke 5 holes into each patty with a chopstick (one in the center and one near each corner). Slide the beef on the parchment onto a baking sheet, loosely cover with plastic wrap and freeze until firm, 10 to 15 minutes.
• Trim the edges of the rectangle to make it even; cut patties along the scored lines. Heat an extra-large skillet over medium-high heat. Add the onion and liquid; bring to a boil. Stir in the butter and arrange the patties over the onion. Cook until the meat is no longer pink around the edges, 3 to 4 minutes. Put a bun bottom upside down on each patty. To steam the bun tops, rest each across 2 bun bottoms (like a bridge). Continue cooking until the patties are completely cooked through, about 2 more minutes, adding 1 to 2 tablespoons water if the skillet is too dry or if the onion starts browning.
• Remove the bun tops from the skillet. Slide a spatula under each patty, picking up the onions and bun bottoms along with the meat; flip over onto a plate. Top each with a pickle and a bun top.

CHEESEBURGER SLIDERS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (175°C).
• Combine the beef, salt, pepper, and garlic powder in a 9x13-inch (23x33-cm) rimmed baking dish, mixing thoroughly, then pressing into a flat, even layer. Bake for 20 minutes. Drain the liquid and set the cooked beef aside.
• Slice the rolls in half lengthwise. Place the bottom half in the same baking dish. Place the cooked beef on the rolls, followed by the onions and cheese. Top with the remaining rolls.
• Brush the tops of the rolls with melted butter and sprinkle the sesame seeds on top. Bake for 20 minutes, or until the bread is golden brown and the cheese is melted.
• Slice into individual sliders, then serve.
• Enjoy!

THEY COULD BE SLIDERS (IF EATEN WITH EYES CLOSED) - WHITE CASTLE

Steps:

• Brown ground beef, and drain.
• Stir in cheese, soup and onion, til cheese melts.
• Cut buns in half.
• Spread burger mixture on buns.
• Wrap in foil.
• Bake 350 for 15-20 minutes.
• Open from foil and top each with pickle slice.
• Serve immediately, with eyes closed.

MOCK SLIDERS

Steps:

• In a medium bowl, mix together corned beef, sour cream and dry onion soup mix.
• Cut rolls in half horizontally. Spread bottoms with the corned beef mixture. Replace tops.
• Microwave 30 to 45 seconds on high heat, until hot and moist. Top with dill pickle slices before serving.

BIG MAC SLIDERS RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9 x 13 inch baking dish with nonstick cooking spray.
• Slice rolls horizontally (keeping them connected) and place in the bottom of prepared baking dish; set aside.
• In a small mixing bowl, whisk together mayonnaise, French dressing, pickle relish, onion, vinegar, sugar and salt to make the special sauce; set aside.
• In a large skillet over medium heat, add ground beef, onion, seasoned salt and pepper.
• Cook until onions are translucent and beef is browned. Drain excess grease and set aside.
• Spread half of the special sauce on bottom rolls.
• Spread half the beef and onion mixture on top.
• Top with sliced cheese.
• Spread remaining beef and onion mixture on top then spread pickles and lettuce in an even layer on top.
• Spread remaining half of special sauce on the inside of the top half of the rolls and place on top of sliders in the pan.
• Brush melted butter on top of sliders and sprinkle on sesame seeds.
• Cover with foil and bake for 20 minutes.
• Cut into individual sliders and serve.

MOCK SLIDERS (WHITE CASTLES)

Steps:

• In a large bowl combine ground beef, bread crumbs, water, pepper, egg and onion soup mix. Mix thoroughly.
• Roll mixture out 1/2-inch thick, to a 10-by-6-inch rectangle between 2 sheets of waxed paper. Turn out onto cookie sheet, removing paper from both sides. Using finger or spoon handle, poke holes in meat.
• Bake in preheated 400-degree oven 10 minutes. Remove. Pour off any fat. Cut meat into 20 squares to fit rolls. Place one piece of meat into a roll and top with hamburger dills if desired. Serve hot.
• Makes 5 hearty servings.

MOCK WHITE CASTLE CHEESEBURGERS (AKA: SLIDERS)

Steps:

• Freeze buns until hard. While still frozen, take buns out of foil containter & slice in 1/2 (through the buns). Place back in foil/bag. Place back in freezer until ready to use.
• Preheat oven to 350 degrees F.
• In skillet, brown meat until only slightly pink. Mix in 1 envelope of onion soup mix. Cool; 30 minutes.
• Mix all remaining ingredients (except pickles & buns) together, starting with only 2 Tbsp of mayo & if needed add more; mix well.
• Take all buns out of freezer, spread meat mixture onto bottom 1/2 of all buns.
• Place one pickle slice on top of meat mixture.
• Replace top buns on top. See note.
• NOTE: At this point you can either cook all or some & place the rest back in freezer for future use. Then continue with step 6.
• Bake 10 - 15 minutes. When ready to serve cut buns/burgers apart. NOTE: If working from frozen burgers, cook 15 - 30 minutes.

MONTE CRISTO PULL-APART SLIDERS RECIPE BY TASTY

Steps:

• Make the raspberry jam: In a medium saucepan over medium heat, cook the raspberries for about 4 minutes, until they start to burst and become very fragrant. Add the sugar and cook, stirring constantly, for 10-15 minutes, until running a spoon through the jam leaves an open trail at the bottom of the pot. Stir in the lemon juice. Remove the pot from the heat and let the jam cool completely. Transfer to the refrigerator and chill for at least 2 hours or overnight.
• Make the sliders: Preheat the oven to 325°F (160°C). Line a small baking sheet with foil, leaving enough overhang so the sides can be used as handles. Grease with nonstick spray.
• Slice the sheet of Hawaiian rolls in half horizontally, leaving the individual rolls connected. Place the bottom half in the prepared baking sheet.
• Layer the turkey and ham on top, making sure to fold the meat to fit inside the individual squares of the rolls, then top with the Swiss cheese.
• Spread the raspberry jam over the top half of the rolls and place on top of the cheese layer, pressing down lightly.
• In a small bowl, mix together the egg and melted butter. Liberally brush on top of the rolls.
• Bake the sliders until the cheese is completely melted and the buns are toasted, 25-30 minutes. If the tops begin to brown too quickly, cover loosely with foil.
• Remove the sliders from oven and let cool for about 10 minutes, then transfer to a serving platter. Dust lightly with powdered sugar and serve whole so the sliders can be pulled apart.
• Enjoy!