DINNER SLIDERS RECIPES

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CHEF JOHN'S BEEF SLIDERS - ALLRECIPES



Chef John's Beef Sliders - Allrecipes image

Sliders are a small version of a hamburger. A little trick helps you to get them all the same size so they cook evenly and look very professional. Do a couple of tests to determine your perfect degree of doneness and cook all the burgers the same amount of time.

Provided by Chef John

Categories     Hamburgers

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 8 sliders

Number Of Ingredients 9

1 pound ground beef
16 paper muffin liners
salt and ground black pepper to taste
2 tablespoons mayonnaise
1 tablespoon ketchup
1 tablespoon Dijon mustard
1 tablespoon sweet pickle relish
8 slider-size burger buns, cut almost through horizontally
8 slices roma (plum) tomato

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.

Nutrition Facts : Calories 214.1 calories, CarbohydrateContent 160.2 g, CholesterolContent 35.7 mg, FatContent 10.9 g, FiberContent 0.2 g, ProteinContent 11.7 g, SaturatedFatContent 3 g, SodiumContent 155.4 mg, SugarContent 1.4 g

PULLED PORK SLIDERS RECIPE | ANNE BURRELL | FOOD NETWORK



Pulled Pork Sliders Recipe | Anne Burrell | Food Network image

Provided by Anne Burrell

Total Time 5 hours 25 minutes

Prep Time 2 hours 25 minutes

Cook Time 3 hours 0 minutes

Yield 16 sliders

Number Of Ingredients 18

1 3-pound Boston butt pork roast
1 1/2 tablespoons pimenton (smoked Spanish paprika)
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1 1/2 teaspoons packed brown sugar
1 1/2 teaspoons celery salt
1 1/2 teaspoons mustard powder
Kosher salt
1 12-ounce bottle beer
16 slider rolls, split and toasted
Coleslaw, for topping
1 1/2 cups apple cider vinegar
1 clove garlic, smashed
1 Fresno chile pepper, halved lengthwise (remove seeds for less heat)
2 tablespoons packed brown sugar
2 tablespoons tomato paste
1 tablespoon dijon mustard
Kosher salt

Steps:

  • Preheat the oven to 225 degrees F. Set the pork on a cutting board and score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Make the rub: Combine the pimenton, garlic powder, cayenne pepper, brown sugar, celery salt, mustard powder and 1 1/2 teaspoons salt in a small bowl. Massage it into the meat.
  • Place the pork in a roasting pan and pour the beer into the pan. Cover with foil and roast 3 hours. Check it periodically to make sure everything is going along just fine, and turn the roast over every hour.
  • Remove the foil and continue roasting until the pork has reached an internal temperature of 190 degrees F, about 1 1/2 more hours. Remove from the oven, cover loosely with foil and let rest 30 minutes.
  • Sometime during the marathon cooking time, make the sauce: Combine the vinegar, garlic, chile, brown sugar, tomato paste, dijon mustard and 1 1/2 teaspoons salt in a small saucepan and bring to a boil. Taste it to make sure it is delicious; set aside. Remove the chile. When the sauce is cool, I recommend putting it in a squeeze bottle for easy use.
  • Pull the pork into long shreds using 2 forks. Get rid of the fat and anything else that doesn't look delicious. Toss the pork with any residual pan juices and add salt to taste.
  • Serve the pork on slider rolls with a drizzle of sauce; top with coleslaw.

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