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5 Home-Run Slider Recipes

5 Home-Run Slider Recipes

Recipe SWAT Team tackles tiny little burgers this week

Lisa Bowie's Italian Bacon-Wrapped Meatloaf Sliders are sure to be the talk of the party.

Sometimes, you just really feel like having a burger. But not always a full-sized one. Sliders fit into this role perfectly, allowing you to indulge without feeling guilty. And, you can mix and match — to bridge the gap from appetizer to main course, try serving different sliders with different beers or different sides and condiments for easy entertaining.

Click here to see the 5 Home-Run Slider Recipes (Slideshow)

Many attribute the origin of the slider to two guys from Kansas, Walt Anderson and Billy Ingram, who together, started the famous White Castle franchise back in 1921.

Click here to see How to Make Your Own White Castle Slider at Home

The enormous popularity of sliders today can be attributed to these two men and the creativity of chefs and cooks across America. This week, we decided to develop our very own creative slider recipes for you to try at home. Here are some highlights:

  • Lori Yates, author of the blog foxes love lemons and member of the Culinary Content Network, has an easy Asian-inspired slide recipe for you to try this week: Curried Pork Sliders with Peanut Sauce and Apple Slaw.
  • Tim McGeever has a Spicy Crab Salad Sliders Recipe that's a snap to make.
  • And the winning recipe this week is my very own Grilled Swordfish Sliders with Quick Pickled Onions and Charred Cherry Tomatoes.

All of the recipes featured here can be made at home for about $25 or less, excluding the cost of small amounts of basic ingredients such as butter, oil, flour, sugar, salt, pepper, and other dried herbs and spices.

Will Budiaman is the Recipe editor at The Daily Meal. Follow him on Twitter @WillBudiaman.


  • 2 cups shredded Cheddar cheese
  • ½ cup mayonnaise
  • 2 pounds ground beef
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon Creole seasoning (such as Tony Cachere's®)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 (15 ounce) package slider buns (such as Pepperidge Farm®)

Preheat the oven to 350 degrees F (175 degrees C).

Combine Cheddar cheese and mayonnaise refrigerate.

Mix ground beef, salt, pepper, Creole seasoning, onion powder, and garlic powder together. Form mixture into 12 slider patties place on a baking sheet.

Bake patties in the preheated oven, flipping once, for about 15 minutes. Remove from oven and top each patty with 1 tablespoon of the cheese-mayonnaise mixture. Continue baking until cheese has melted, 1 to 2 minutes more. Serve on slider buns.


Our 12 Most Popular Sliders Ever

These slow-cooked sammies topped the charts as your #1 slider recipe pick.

Cheesesteak Sliders

This bite-size Philly classic is fun for the whole family!

Club Burger Sliders with Avocado Ranch Dressing

Give the BLT a new spin with bacon-stuffed turkey sliders.

Pimiento Cheese Sliders

The sweet and spicy melted topping on these mouthwatering mini burgers is inspired by a classic Southern recipe.

Nacho Slider-Size Burgers

These knife-and-fork mini burgers turn nachos on their head!

Popper Sliders

Pump up the protein in your favorite tailgate treat with ground beef.

Buffalo Thigh Sliders

The only way to make buffalo wings better? Putting them between two buns!

Chicken Delight Sliders

Tangy grilled chicken pairs perfectly with cabbage slaw and sweet whole grain rolls. These sandwiches are truly a delight!

Mini Beef-and-Sage Sliders with Gorgonzola

These super savory sliders would fare well at a dinner party.

Chicken Club Sliders with Ranch Dressing

Change up your regular slider buns with English muffins instead!

7-Layer Sliders

Based on the classic Tex-Mex 7-layer party dip, these spicy beef sliders are only a couple of inches wide, but stack up high.

Herb Sliders

Fresh parsley and earthy dill add a nice touch of flavor to classic sliders.


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Provolone and Broccoli Rabe Beef Sliders

Pleasantly bitter broccoli rabe gives sliders a sophisticated edge and introduces a likely unfamiliar veggie in a delicious way. The Italian flavors of broccoli rabe and provolone cheese may sound like an unlikely combination but make for a truly great family-friendly meal. Simply seasoned with salt and pepper, paprika, and Worcestershire, these succulent sliders are flavorful enough to please both kids and parents. Use Broccolini for a milder flavor. To create a truly terrific burger use quality 93% lean ground sirloin and premium whole wheat buns. Lean ground sirloin and reduced-fat cheese help keep fat and calories in check.


Recipe Summary

  • 3 ounces (6 tablespoons) unsalted butter, softened
  • 2 to 3 shallots, minced
  • 2 tablespoons water
  • Coarse salt and freshly ground pepper
  • 2 pounds ground sirloin
  • 20 round dill pickle slices
  • 20 slices (2-inch square) white cheese, any type
  • 20 soft dinner rolls, split and toasted
  • 20 small lettuce leaves, any type, for serving
  • 3 Roma or plum tomatoes, thinly sliced crosswise, for serving
  • Condiments, such as ketchup, mayonnaise, and mustard, for serving

Melt 4 tablespoons butter in a small pan. Add shallots, and cook until softened, about 1 1/2 minutes. Stir in water, and season with salt and pepper.

Form 20 patties using 2 tablespoons ground sirloin for each. Place on a rimmed baking sheet, and coat patties with remaining 2 tablespoons butter. Press a pickle slice into each patty (refrigerate for up to 2 hours).

Preheat broiler. Season patties with salt and pepper. Broil for 4 to 5 minutes. Top burgers with cheese during final 30 seconds.

Spread shallot butter on bottom half of each roll, then top with 1 burger. Sandwich with top half of roll, and serve with lettuce, tomatoes, ketchup, mayonnaise, and mustard.


  • 1 pound ground beef
  • 1/4 cup onion, chopped
  • 1/4 cup green bell pepper, chopped
  • 1/2 teaspoon garlic powder
  • 1 teaspoon prepared yellow mustard
  • 3/4 cup ketchup
  • 3 teaspoons brown sugar
  • Salt, to taste
  • Black pepper, to taste
  • Hawaiian dinner rolls
  • Butter
  • 1 jar queso dip
  • Banana pepper rings

Step 1

Heat a large skillet over medium heat. Add the ground beef, green pepper and onion. Cook until browned drain.

Stir in garlic powder, mustard, ketchup, and brown sugar. Mix well. Reduce heat and simmer for 30 minutes. Season with salt and pepper.

Turn oven broiler on (I set mine to 5). Slice the dinner rolls in half and spread butter on the cut side of each bun. Place cut side up on a baking sheet and broil until golden brown, about 2-4 minutes.

Pour queso dip into a microwave save dish and microwave until warm. Place some of the sloppy joe meat onto the bottom half of each slider bun. Top with queso dip and banana pepper rings. Replace the top of the slider bun and serve.


  • ⅓ cup mayonnaise
  • 2 tablespoons finely chopped dill pickle
  • 1 small garlic, finely grated
  • 1 teaspoon lemon juice
  • ½ teaspoon Cajun seasoning, such as Old Bay
  • 1 pound 0%-lean ground beef
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ medium zucchini, cut into 6 lengthwise slices
  • ½ medium yellow squash, cut into 6 lengthwise slices
  • 1 small yellow onion, cut into 1/2-inch-thick slices
  • toasted slider buns, preferably whole-wheat
  • 1 medium ripe tomato, cut into 6 slices
  • 6 large basil leaves

Preheat grill to medium-high.

To prepare mayo: Whisk mayonnaise, pickle, garlic, lemon juice and Cajun seasoning in a small bowl.

To prepare sliders: Combine beef, Worcestershire, salt and pepper in a medium bowl. Form into 6 patties, about 3 inches in diameter.

Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 160 degrees F, 3 to 5 minutes per side. Grill zucchini, squash and onion until lightly browned and tender, 2 to 3 minutes per side.

Assemble each burger on a bun with a scant 1 tablespoon of the Cajun Mayo, the grilled vegetables, tomato and basil.

Make Ahead Tip: Refrigerate Cajun Mayo (Step 2) for up to 5 days.

To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)


  • ⅓ cup ketchup
  • 2 tablespoons Sriracha
  • 2 teaspoons minced shallot
  • ½ teaspoon cider vinegar
  • 1 pound 0%-lean ground beef
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 6 ounces fresh pineapple (1/4 inch thick)
  • 4 scallions, trimmed
  • 1 teaspoon extra-virgin olive oil
  • 4 ounces sliced mushrooms (about 1 1/4 cups)
  • toasted slider buns, preferably whole-wheat
  • ⅓ cup arugula

Preheat grill to medium-high.

To prepare ketchup: Whisk ketchup, Sriracha, shallot and vinegar in a small bowl.

To prepare sliders: Combine beef, Worcestershire, salt and pepper in a medium bowl. Form into 6 patties, about 3 inches in diameter.

Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 160 degrees F, 3 to 5 minutes per side. Grill pineapple and scallions until lightly browned and tender, 1 to 3 minutes per side. Cut the scallions into 2-inch lengths.

Heat oil in a small skillet over medium heat. Add mushrooms and cook, stirring frequently, until tender and all the liquid evaporates, 3 to 4 minutes.

Assemble each burger on a bun with a scant 1 tablespoon of the Sriracha Ketchup, pineapple, scallion, mushrooms and arugula.

Make Ahead Tip: Refrigerate Sriracha Ketchup (Step 2) for up to 3 days.

To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)


Begin by making the tangy butter sauce.

Simply whisk together the butter, mustard, Worcestershire sauce, garlic powder, salt and poppy seeds. Set aside.

Using serrated bread knife, cut the rolls in half, leaving the top and bottom halves intact.

Spread mustard over the rolls, then place the bottom half, cut side up, in a 9-inch square metal baking pan. Place half of the cheese in an even layer over the bottom, followed by all of the ham, followed by the remaining cheese. Cover with the roll tops.

Evenly spoon the butter sauce over the top, letting it drip down the sides.

Bake for 22-25 minutes, until the top is golden brown and toasted.

Let cool for 15-20 minutes in the pan. Using a large spatula, carefully transfer the sandwich block to a cutting board. Slice into sandwiches, then serve warm or room temperature.


Cubano Sliders

A few weeks later I found myself in Miami for a conference, not far at all from a ‘famous’ little hole in the wall that was known for it’s Cuban sandwiches. I couldn’t not stop on my way back to the airport.

And with each bite, I remembered 2 things…scenes from the movie Chef, and little glimpses of my years in the Dominican Republic (as the culture and Caribbean look/feel are similar to that of Cuba!).

I’ve been saving this recipe for the 󈬏-Minute Meals series” because it’s F.A.S.T. You can bake them in the oven and flatten the little sliders by pressing on top with another baking sheet. Or if you have a panini maker, you can squish them that way.

But a Cubano sandwich is pretty basic.

Flat-ish bread. Mustard. Pork (sliced or shredded), (usually pork roast but I used super thin pork chops!). Sliced ham. Pickle. Swiss.

For sliders, it goes like this…

Super thin cooked pork chop.

You could also use leftover shredded/sliced pork roast.

(Even with cooking the pork chops, I still made these in under 30 minutes!)

Adore the ease and flavor of the Smithfield Anytime Favorites sliced ham!


Watch the video: Gordon Ramsays Top 5 Desserts. COMPILATION (October 2021).