Smoky Beef And Vegetable Sliders Recipes

SMOKY BEEF AND VEGETABLE SLIDERS

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the beef and season with 1/2 teaspoon of the salt and 1/2 teaspoon the pepper. Cook, stirring, until golden brown, about 5 minutes. Using a slotted spoon, transfer beef to a plate.
• Add the onion, pepper, and carrot to the skillet. Cook, stirring, until vegetables are soft, 5 to 10 minutes. Stir in the zucchini and garlic. Season mixture with 1 1/2 teaspoons salt and paprika. Pour in the tomatoes and Worcestershire. Return the beef to the skillet. Simmer mixture until thick, about 10 minutes. Season with the remaining 1/2 teaspoon salt and vinegar, adding more as needed. Spoon mixture onto buns and serve.

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.

SIZZLING BEEF SLIDERS

Steps:

• Heat gas or charcoal grill. In small bowl, mix mayonnaise and cilantro; set aside.
• In large bowl, mix beef, onion, garlic powder, chile pepper powder, salt and pepper. Shape into 12 (3 1/2-inch) patties, about 1/2 inch thick.
• Place patties on grill over medium heat. Cover grill; cook 3 to 4 minutes. Turn; top each patty with 1 cheese slice quarter. Cover grill; cook 3 to 4 minutes longer or until cheese is melted and meat thermometer inserted in center of patties reads 160°F. Add buns, cut sides down, to grill for last 1 to 2 minutes of cooking time or until lightly toasted.
• Spread mayonnaise mixture evenly on bun bottoms. Top with burgers; cover with bun tops. Garnish with lettuce and tomatoes threaded on toothpick.

VEGETARIAN SLIDERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
• Cut the rolls in half. Set the bottom halves into the bottom of the prepared pan and spread with marinara sauce. Place a layer of mozzarella cheese over the marinara and add a layer of tomatoes over the cheese. Spread basil over the tomatoes and add the top halves of the rolls.
• Combine melted butter, Parmesan cheese, garlic, and Italian seasoning in a bowl; stir to combine. Brush over the tops of the sliders.
• Bake in the preheated oven until the insides are gooey and the tops are golden brown, 10 to 15 minutes.

CHEF JOHN'S BEEF SLIDERS

Steps:

• Place ground beef onto a work surface; divide into 8 equal-size pieces using a knife or pastry cutter. Line 8 muffin cups with paper liners.
• Sprinkle bottoms of paper liners with salt and black pepper. Form each piece of burger into a rough ball and place into a muffin cup. Season tops with salt and pepper.
• Place a second paper liner on top of each piece of meat and gently press it down to shape the mini burger into a round, flat shape. Pull off the paper tops and remove burgers from the muffin cups; remove bottom paper liners from burgers.
• Heat a large nonstick skillet over medium-high heat. Cook burgers in the hot skillet until they have a browned crust and are slightly pink in the middle, about 3 minutes per side. Flip burgers and cook 3 minutes on other side. Remove burgers to a plate to rest for 2 minutes.
• Mix mayonnaise, ketchup, mustard, and pickle relish in a bowl; spoon a dollop onto each bun. Place burgers onto buns, season with more black pepper, and top with a tomato slice. Close buns and serve.