RECIPE FOR BEEF SLIDERS RECIPES

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BURGERS AND SLIDERS | JAMIE OLIVER RECIPES



Burgers and sliders | Jamie Oliver recipes image

These little and large burgers are a great way to try out a few different toppings in one go

Total Time 50 minutes

Yield 6

Number Of Ingredients 17

2 medium red onions
olive oil
6 Jacob's crackers or 4 slices of bread
500 g quality lean minced beef
1 large free-range egg
30 g Parmesan cheese
2 teaspoons low-fat mayonnaise made with free-range eggs
2 teaspoons fat-free natural yoghurt
1 teaspoon tomato ketchup
1 good pinch of smoked paprika or cayenne pepper
½ a lemon
6 rashers of higher-welfare smoked streaky bacon
6 large burger buns or 18 small burger buns
1 soft round lettuce
4 tomatoes
6 gherkins
a few pickled chillies

Steps:

    1. You can make these burgers or sliders in an oven at full whack, on the barbecue or in a hot pan. If you’re using the oven or barbecue, preheat it now.
    2. Peel and finely chop the onions. Put a splash of olive oil into a large frying pan on a low heat and add your onions. Fry for 10 minutes or until the onions have softened, then put to one side to cool completely.
    3. Blitz your crackers or bread (remove the crusts first) in a food processor until you get a fine consistency. Oil a clean baking tray and put aside.
    4. Put the cooled onions into a large bowl with the rest of the burger ingredients. Use clean hands to scrunch the mixture together really well, then divide into 6 equal balls for burgers and 18 equal balls for sliders.
    5. Wet your hands and roll the balls into burger-shaped patties about 2cm thick. Place your burgers or sliders on the oiled baking tray and pat with a little olive oil. Cover them with clingfilm and put the tray into the fridge for at least an hour, or until the patties firm up.
    6. This is a good time to make your spicy mayo, so put mayo, yoghurt, ketchup and smoked paprika into a bowl, squeeze in the lemon juice, mix well and put to one side.
    7. If using a frying pan or griddle pan, put it on a high heat now and let it get really hot. However you decide to cook your burgers, they’ll want around 3 or 4 minutes per side – you may have to cook them in batches if your pan isn’t big enough.
    8. When your burgers or sliders are nearly cooked on one side, add the rashers of bacon – whichever way you’re cooking them – then flip the burgers and cook the bacon until golden and crisp.
    9. When the burgers are cooked to your liking and it’s all looking really good, halve your burger buns and warm them through. Put the bacon on a plate lined with kitchen paper to drain.
    10. Click off the lettuce leaves, wash and spin dry. Slice the tomatoes and gherkins.
    11. When everything comes together, pop your burgers or sliders on to their buns, add all your lovely toppings and your spicy mayo (you know how to put a burger together!), then tuck in with a lovely fresh salad, baked potato or potato wedges.

Nutrition Facts : Calories 465 calories, FatContent 14.9 g fat, SaturatedFatContent 4.9 g saturated fat, ProteinContent 39.1 g protein, CarbohydrateContent 44.7 g carbohydrate, SugarContent 9.7 g sugar, SodiumContent 2.1 g salt, FiberContent 3.1 g fibre

BUFFALO CHICKEN SLIDERS RECIPE: HOW TO MAKE IT



Buffalo Chicken Sliders Recipe: How to Make It image

I got the idea for these Buffalo chicken sliders from my mom and dad, who'd made a similar version for a family get-together. It's a versatile recipe, and I sometimes use several different styles of Buffalo sauce and let guests mix and match their favorites. —Christina Addison, Blanchester, Ohio

Provided by Taste of Home

Categories     Lunch

Total Time 03 hours 20 minutes

Prep Time 20 minutes

Cook Time 03 hours 00 minutes

Yield 6 servings.

Number Of Ingredients 7

1 pound boneless skinless chicken breasts
2 tablespoons plus 1/3 cup Louisiana-style hot sauce, divided
1/4 teaspoon pepper
1/4 cup butter, cubed
1/4 cup honey
12 Hawaiian sweet rolls, warmed
Optional: Lettuce leaves, sliced tomato, thinly sliced red onion and crumbled blue cheese

Steps:

  • Place chicken in a 3-qt. slow cooker. Toss with 2 tablespoons hot sauce and pepper; cook, covered, on low 3-4 hours or until tender., Remove chicken; discard cooking juices. In a small saucepan, combine butter, honey and remaining hot sauce; cook and stir over medium heat until blended. Shred chicken with 2 forks; stir into sauce and heat through. Serve on rolls with desired optional ingredients.

Nutrition Facts : Calories 396 calories, FatContent 15g fat (8g saturated fat), CholesterolContent 92mg cholesterol, SodiumContent 873mg sodium, CarbohydrateContent 44g carbohydrate (24g sugars, FiberContent 2g fiber), ProteinContent 24g protein.

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BEEF BARBECUE RECIPE: HOW TO MAKE IT - TASTE OF HOME
We like to keep our freezer stocked with plenty of beef roasts. When we're not in the mood for pot roast, I fix these satisfying sandwiches instead. The meat cooks in a tasty sauce while I'm work. The meat cooks in a tasty sauce while I'm at work. Then I just slice i thinly and serve it on rolls. —Karen Walker Sterling, Virginia
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Reviews 4.2
Total Time 06 hours 25 minutes
Category Dinner
Calories 218 calories per serving
  • Cut the roast into quarters; place in a greased 5-qt. slow cooker. In a bowl, combine barbecue sauce, preserves, green pepper, onion, mustard and brown sugar; pour over roast. Cover and cook on low until meat is tender, 6-8 hours. , Remove roast. When cool enough to handle, shred meat with two forks; return to slow cooker and stir gently. Cook, covered, 20-30 minutes longer. Skim fat from sauce. Serve beef and sauce on rolls.
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BURGERS AND SLIDERS | JAMIE OLIVER RECIPES
These little and large burgers are a great way to try out a few different toppings in one go
From jamieoliver.com
Total Time 50 minutes
Cuisine american
Calories 465 calories per serving
    1. You can make these burgers or sliders in an oven at full whack, on the barbecue or in a hot pan. If you’re using the oven or barbecue, preheat it now.
    2. Peel and finely chop the onions. Put a splash of olive oil into a large frying pan on a low heat and add your onions. Fry for 10 minutes or until the onions have softened, then put to one side to cool completely.
    3. Blitz your crackers or bread (remove the crusts first) in a food processor until you get a fine consistency. Oil a clean baking tray and put aside.
    4. Put the cooled onions into a large bowl with the rest of the burger ingredients. Use clean hands to scrunch the mixture together really well, then divide into 6 equal balls for burgers and 18 equal balls for sliders.
    5. Wet your hands and roll the balls into burger-shaped patties about 2cm thick. Place your burgers or sliders on the oiled baking tray and pat with a little olive oil. Cover them with clingfilm and put the tray into the fridge for at least an hour, or until the patties firm up.
    6. This is a good time to make your spicy mayo, so put mayo, yoghurt, ketchup and smoked paprika into a bowl, squeeze in the lemon juice, mix well and put to one side.
    7. If using a frying pan or griddle pan, put it on a high heat now and let it get really hot. However you decide to cook your burgers, they’ll want around 3 or 4 minutes per side – you may have to cook them in batches if your pan isn’t big enough.
    8. When your burgers or sliders are nearly cooked on one side, add the rashers of bacon – whichever way you’re cooking them – then flip the burgers and cook the bacon until golden and crisp.
    9. When the burgers are cooked to your liking and it’s all looking really good, halve your burger buns and warm them through. Put the bacon on a plate lined with kitchen paper to drain.
    10. Click off the lettuce leaves, wash and spin dry. Slice the tomatoes and gherkins.
    11. When everything comes together, pop your burgers or sliders on to their buns, add all your lovely toppings and your spicy mayo (you know how to put a burger together!), then tuck in with a lovely fresh salad, baked potato or potato wedges.
See details


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We used a riff on Pioneer Woman's Guinness-braised corned beef and cabbage technique to take these sliders to the next level.
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Total Time 40 minutes
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  • Assemble the sandwiches: Slice the ciabatta rolls in half. Spread dijon mustard on one side, top with slices of corned beef and cabbage. Serve.
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BUFFALO CHICKEN SLIDERS RECIPE: HOW TO MAKE IT
I got the idea for these Buffalo chicken sliders from my mom and dad, who'd made a similar version for a family get-together. It's a versatile recipe, and I sometimes use several different styles of Buffalo sauce and let guests mix and match their favorites. —Christina Addison, Blanchester, Ohio
From tasteofhome.com
Reviews 5
Total Time 03 hours 20 minutes
Category Lunch
Calories 396 calories per serving
  • Place chicken in a 3-qt. slow cooker. Toss with 2 tablespoons hot sauce and pepper; cook, covered, on low 3-4 hours or until tender., Remove chicken; discard cooking juices. In a small saucepan, combine butter, honey and remaining hot sauce; cook and stir over medium heat until blended. Shred chicken with 2 forks; stir into sauce and heat through. Serve on rolls with desired optional ingredients.
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Hearty and thick with beef, veggies and potatoes, this is a complete meal in one. —Taste of Home Test Kitchen
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Reviews 4.3
Total Time 25 minutes
Category Dinner
Calories 654 calories per serving
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We used a riff on Pioneer Woman's Guinness-braised corned beef and cabbage technique to take these sliders to the next level.
From delish.com
Total Time 40 minutes
Category St. Patrick's Day, main dish
  • Assemble the sandwiches: Slice the ciabatta rolls in half. Spread dijon mustard on one side, top with slices of corned beef and cabbage. Serve.
See details


BUFFALO CHICKEN SLIDERS RECIPE: HOW TO MAKE IT
I got the idea for these Buffalo chicken sliders from my mom and dad, who'd made a similar version for a family get-together. It's a versatile recipe, and I sometimes use several different styles of Buffalo sauce and let guests mix and match their favorites. —Christina Addison, Blanchester, Ohio
From tasteofhome.com
Reviews 5
Total Time 03 hours 20 minutes
Category Lunch
Calories 396 calories per serving
  • Place chicken in a 3-qt. slow cooker. Toss with 2 tablespoons hot sauce and pepper; cook, covered, on low 3-4 hours or until tender., Remove chicken; discard cooking juices. In a small saucepan, combine butter, honey and remaining hot sauce; cook and stir over medium heat until blended. Shred chicken with 2 forks; stir into sauce and heat through. Serve on rolls with desired optional ingredients.
See details


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Hearty and thick with beef, veggies and potatoes, this is a complete meal in one. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.3
Total Time 25 minutes
Category Dinner
Calories 654 calories per serving
  • In a large cast-iron or other heavy skillet, cook and crumble beef with onion over medium heat until no longer pink, 5-7 minutes; drain, reserving 3 tablespoons drippings. Stir in flour and seasonings until blended. Gradually stir in broth; bring to a boil. Cook and stir until thickened, 1-2 minutes., Stir in pierogi and vegetables. Cook, uncovered, until heated through, about 5 minutes, stirring occasionally. Sprinkle with cheese.
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