Spider Sliders Recipes

SPIDER SLIDERS

Steps:

• Adjust oven racks to upper-middle and lower-middle position. Preheat oven to 400°. Peel and cut sweet potatoes into 1/4-in. julienne strips. Place in a greased 15x10x1-in. baking pan. Mix salt, cumin, thyme, cinnamon and pepper. Drizzle sweet potatoes with oil; sprinkle with spice mixture. Toss to coat., Bake on bottom oven rack 25-30 minutes or until golden brown and tender, turning once. Meanwhile, in a large bowl, combine beef, onion and seasoned salt, mixing lightly but thoroughly. Press onto bottom of a greased 13x9-in. baking dish. Bake on top oven rack 15-20 minutes or until a thermometer reads 160°. , Drain fat from baking dish; place cheese slices evenly over meat. Bake 2-3 minutes longer or until cheese is melted. Cut into 12 patties. Place one patty on each roll bottom; arrange eight fries to form spider legs. Replace tops. Press two olive slices onto cheese to form eyes.

SLIDERS

Steps:

• Build a charcoal fire or heat a gas grill.
• Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.
• When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place 1/2-ounce Gruyere on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.
• Slice the buns in half crosswise and toast the halves cut side down on the grill.
• Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.

BRAIN SLIDERS RECIPE BY TASTY

Steps:

• Use a paring knife to cut out the center of a slider bun, leaving a ¼-inch (6 mm) border around the edge. Remove the bread from the center of the bun and place it in a food processor. Use your fingers to press the remaining bread to the bottom or sides of the bun to make a mini bread bowl. Set the bread bowl on a baking sheet and repeat with the remaining buns.
• Pulse the bread in the food processor for 20-30 seconds, until it breaks down into fine bread crumbs. Set aside ½ cup (55 G) of the bread crumbs and transfer the rest, about 1 cup (115 G), to a resealable bag and freeze for another use.
• Make the meatballs: Preheat the oven to 400°F (200°C). Grease the foil pieces with nonstick spray. Set aside.
• In a medium bowl, combine the ground turkey, reserved ½ cup (55 G) bread crumbs, onion, egg, pepper, salt, and garlic. Gently mix until well combined.
• Using a 2-ounce ice cream scoop, scoop 8 meatballs onto the prepared baking sheet and roll into balls. Chill for 30-60 minutes to set.
• Make the sauce: In a medium bowl, mix together the ketchup and barbeque sauce.
• Roll the foil squares into strips.
• Remove the meatballs from the refrigerator. Lay a foil strip over the top of each meatball, down the center. Press the foil down the center of the meatball to create an indentation that resembles a brain.
• Brush the meatballs with the sauce.
• Using a toothpick, add some texture to the sides of each meatball by pressing the side of the toothpick into the meat to create grooves and ridges.
• Bake the meatballs for 18-20 minutes, or until the sauce begins to lightly brown on top and the internal temperature reaches 165°F (75°C).
• Assemble the sliders: Scoop ½ tablespoon of sauce into the bottom of each prepared slider bun. Top the sauce with 1 tablespoon of grated mozzarella cheese. Gently tuck a meatball into the hole in the bun, making sure only a small amount, about ¼ inch (6 mm), of the meatball is inside the bun. Brush the tops with more sauce.
• Bake for 10 minutes, or until the sauce has set and the bread is toasted.
• Cut 8 of the toothpicks in half. Insert the ends of the toothpick halves into the rounded side of the halved olives. Make sure that the toothpicks do not stick out the front, which should look like eyeballs.
• Remove the sliders from the oven and add the eyes by pushing the ends of the toothpicks with the olives into the side of the sliders. Serve immediately, being careful to remove the toothpicks before consuming.
• Enjoy!

SLIDER-STYLE MINI BURGERS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray with cooking spray.
• Mix together the ground beef and onion soup mix in a large skillet; cook and stir over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Remove from heat. Stir the mayonnaise and Cheddar cheese into the ground beef mixture.
• Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray.
• Bake in the preheated oven until the burgers are heated through and cheese melts, about 30 minutes. Serve with sliced pickles.