The mini-burgers craze has been sweeping eating establishments for years now and I’ve taken it upon myself to create quite a few of the more outlandish ones. Sliders are smaller than the super-sized fast food staples we’ve grown accustomed to but small in size doesn’t mean it has to be small in the flavour department. Your sliders don’t have to be limited to beef, they can be reinvented by using chicken, fish or even veggies.
Note: The best way to assemble and serve your sliders is to place all the sliced rolls (toasted if you prefer them that way) on a platter and top each bottom, in an assembly line fashion with the lettuce, tomatoes, dressing, ketchup, mayo or mustard you’re using.
Mushroom and beef sliders
o 3 lb. ground beef
o salt and pepper to taste
o 1 tbsp. pareve margarine
o 1 tbsp. olive oil
o 1 lb. sliced mushrooms (your choice but I like to use at least 2 different kinds)
o 1 red onion diced
o 2 tbsp. white wine
o Dijon mustard and mayonnaise to taste
o 12 dinner rolls
Melt margarine and olive oil in large sauté pan. Add the mushrooms, onion and wine and sauté just until the mushrooms and onions are soft, season with salt and pepper to taste. Set the vegetables aside. In a bowl combine the ground beef, salt, and pepper in bowl, divide the meat into 4 ounces patties. You can cook them on a grill or in a grill pan. Toast the buns slightly and spread the mayonnaise and Dijon mustard on them. Place beef patty on bottom bun and spoon the mushroom and onion mixture over the patty and top with the remaining bun. Makes 12.
Chicken and veggie sliders
o 1 tbsp. olive oil
o 1 green bell pepper, chopped
o 1/2 medium red onion, chopped
o 2 cloves garlic, chopped
o 2 boneless skinless chicken breasts
o 1/2 cup barbecue sauce
o 1/4 cup water
o 8 small buns
o 1/2 cup minced mushrooms (I like portobella)
o 8 tomatoes sliced
o 2 cups bean sprouts
Heat the oil in a skillet. Saute the pepper, mushrooms, onion and garlic in the skillet until they start to get a little soft. Add the chicken, barbecue sauce and 1/4 cup water. Cover and simmer until chicken is done, about 20 minutes. Preheat oven to 375. Remove chicken from sauce; place on a plate to cool for 5 minutes. Shred the chicken and return it to the sauce stirring to coat. Place the bottom half of the buns on a cookie sheet. Divide the chicken mixture evenly between them and then top with tomato slices and the sprouts. Top with the top of the bun, secure with a toothpick and serve. Makes 8.
o 1 1/4 lb. salmon fillets chopped (not too small)
o 1 large egg, lightly beaten
o 1 tbsp. mayonnaise
o 2 tsp. lemon juice
o a few dashes of hot sauce
o 2 tsp. Old Bay seasoning
o 1/2 tsp. salt
o 1/2 tsp. pepper
o 2 tbsp. chopped cilantro
o 3 green onions, chopped, green and white parts
o 1 1/4 cups crushed crackers (approx 24 crackers)
o 12 mini buns, split
Toppings: tartar sauce, sliced red onions, cucumber slices (at least 24)
Line a baking sheet with aluminum foil and coat it with cooking spray. In a bowl combine the egg, mayonnaise, lemon juice, hot sauce, Old Bay, salt, pepper, cilantro, green onions. Fold in the chopped salmon and cracker crumbs, the mixture will be very thick. Shape the mixture into 12 patties. Place the patties on the cookie sheet and cover them with plastic wrap and refrigerate them for at least one hour (you can refrigerate overnight).
Preheat oven to 375. Bake for 10 to12 minutes, or until firm.