Peppered Sliders Recipes

SAUSAGE AND PEPPER SLIDERS

Steps:

• Form the sausage into eight 1/2-inch-thick patties.
• Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the peppers, shallots and garlic and cook, stirring occasionally, until soft, about 8 minutes. Add the tomato sauce and simmer until slightly thickened, about 3 minutes.
• Meanwhile, heat a large nonstick skillet over medium-high heat. Add the sausage patties and cook, turning once, until golden brown on both sides and cooked through, about 4 minutes per side.
• Place the patties onto the bottom buns and top with some of the pepper mixture and a sprinkling of parsley. Top with the top buns and serve immediately.

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.

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.

PEPPER POPPER SLIDERS

Steps:

• Bake rolls following directions on package.
• In a small bowl, combine peppers, bacon and cream cheese.
• Mix well. In a large bowl, combine garlic, salt and pepper.
• Crumble beef over garlic mixture and mix well.
• Shape into twelve 3 to 4-inch patties.
• Spoon pepper mixture onto center of six patties.
• Top with remaining patties and press edges firmly to seal.
• Grill burgers and top with cheese.
• Split rolls and fill with burgers, tomato, lettuce and guacamole.

TELLICHERRY PEPPERED CHAVRIE SLIDERS

Steps:

• • Sprinkle cracked peppercorns on parchment paper and roll the Chavrie® Goat log in the peppercorns to evenly coat the exterior and refrigerate.
• • With a 1 ½ oz. scoop separate the ground beef into 12 scant portions and hand form patty's and refrigerate.
• • Pre heat a grill to high.
• • Slice the plum tomatoes in ½ inch slices set aside.
• • Slice the Chavrie® Goat Log in ½ inch slices place on a sheet tray and refrigerate.
• • Season the burgers with salt and pepper and grill for 2 minutes on each side.
• • To assemble the slider lay out all the bottoms of the brioche rolls.
• • Begin the stacking process by placing a cooked burger on each roll , top with Chavrie ® Goat log slice , plum tomato slice , watercress and drizzle with olive oil and top with roll.
• • Serve warm.

ROAST BEEF SLIDERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Slice the rolls in half vertically, leaving each roll attached as a sheet. Peel off the top layer and set aside; place the bottoms of the rolls in the prepared dish. Layer roast beef and cheese across the rolls.
• Heat oil in a a small skillet over medium-high heat. Cook onion, bell pepper, and mushrooms until soft, about 5 minutes. Spread pepper mixture over cheese and beef. Place the tops of the rolls back on.
• Mix melted butter, garlic powder, adobo seasoning, and Italian seasoning together. Brush seasoned butter on the tops of the rolls, pouring any extra over the sides.
• Bake in the preheated oven until cheese starts to melt, about 15 minutes. Separate each roll into a sandwich using a serrated knife. Serve hot.

PEPPERED SLIDERS

Steps:

• Bake rolls and set aside.
• Broil green peppers in the oven until slightly black and remove skin.
• Chop skinned peppers into small pieces.
• Combine green peppers, cumin and salt and pepper with ground beef.
• Make 8 rounded, 3-inch patties out of the ground beef mixture.
• Combine tomatillos, jalapeno, onion, cilantro, lime peel and juice and honey in a blender until smooth.
• Season with salt and pepper to taste.
• Fry the patties in a skillet and top with cheese the last minute of cooking to melt it.
• Assemble the sliders using as much of the green sauce as desired on top or under the meat.